Easy and Delicious Black Buttercream That Won’t Stain Your Teeth!
It’s true! You can actually make a black buttercream without the fear of staining all your guests’ teeth black!
You’ve had that fear before, right? No? Just me?
Black Buttercream Attempt #1
It actually wasn’t just a fear. I actually did dye all my guests’ mouths black at Westin’s 3rd birthday party. At the time Westin was hugely into superheroes and asked for a Batman cake. Not knowing nearly as much as I do now, I thought using a vanilla buttercream base was the best way to tint any frosting. Ha!
I had to use SO much black food gel to turn that white frosting black that a single bite of the cake quickly tinted everyone’s mouths’ completely black. I couldn’t believe it! Well, actually I could based on how much food gel I knew went into that frosting – so I guess a better way to say it is, I was so embarrassed!
Black Buttercream Attempt #2
Since then, I haven’t even thought about making black frosting until last year when I tried Sweetapolita’s Black Chocolate Cake and Black Chocolate Frosting. What did I learn? First and foremost, you’ve got to start with a chocolate based frosting! That seems like a no-brainer now, but back in the day, the thought didn’t even cross my mind.
Sweetapolita’s black chocolate frosting is fudge-y and delicious, but I made a few tweaks to the recipe for taste and to simplify it even more.
Black Buttercream Attempt #3
The key to getting a black buttercream is having the right cocoa powder. You really need a dark or black cocoa powder. From my experience last year, I learned that the type of cocoa powder Sweetapolita calls for is one that you can only order online or find in specialty stores.
So in my experimenting this year, I tried Hershey’s Special Extra Dark Cocoa Powder I’ve seen at my local grocery store, Target and Walmart to see if I could get the same black color the “black” cocoa powder gave me last year. It works great! The cocoa didn’t change the flavor at all, and only had to use 1 teaspoon black food gel to darken it just a bit more.
I also use a little more cocoa powder and powdered sugar in my recipe. Additionally, I don’t use the sour cream in my recipe. I felt like the sour cream made the frosting too soft and removing it didn’t change the flavor at all.