Black Frosting (Without Food Coloring!)

Halloween-Ready Black Buttercream Made with Black Cocoa

Nothing says dramatic and delicious like a rich, black frosting! Create a show-stopping deep black color without relying on food dye with this Black Frosting recipe. 

Using black cocoa powder as the "secret ingredient," this recipe transforms basic ingredients into a true black frosting.  It tastes a little like Oreo cookies and is very popular during Halloween to pipe on cupcakes or frost cakes for Halloween parties. If you want another great treat for spooky season festivities, try my Halloween Puppy Chow.

Back to the frosting recipe. It is special and unlike any others for black buttercream because my recipe has two versions. While testing it, I made the first batch with just the black cocoa powder. I tasted it and was surprised. For some reason, I expected it to taste more “chocolatey.” I’m not sure if this is due to the color or why I was expecting a deeper chocolate profile.

So, I decided to try another version that was still as black as the original, not grey but had a flavor that was similar to traditional chocolate buttercream. You’ll find both recipes included in this post.

Why You’ll Love This Black Buttercream Recipe

• No Food Dye: Say goodbye to bitter-tasting food coloring! With black cocoa powder, you get a dark black buttercream perfect for Halloween treats, spooky cakes, and beyond. It's not typically something you can buy at your local grocery store. My favorite Black Cocoa is the Cocoa Trader Brand from Amazon.

• Great Consistency: Smooth and creamy, this buttercream frosting is perfect for piping, spreading, and decorating.

• Kid-Friendly Ingredients: Since there’s no black gel food coloring, this frosting is safe, tasty, and easy to make with pantry staples.

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Substitutions

• Whole Milk: Substitute with heavy cream for an extra creamy texture, or use dairy-free milk if needed.

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Variations

Rich Chocolate Flavor: This delicious buttercream tastes as good as it looks. However, for me, it tasted more like vanilla buttercream when I made it with only black cocoa powder. However, when I swapped out some of the black cocoa powder with regular, the result was a bold chocolate-flavored frosting.

• For a Rich Chocolate Flavor

  • 1 cup unsalted butter, softened to room temperature

  • 4 cups powdered sugar

  • 1 teaspoon vanilla extract

  • ⅓ cup milk

  • ½ cup black cocoa powder

  • 6 Tablespoons regular cocoa powder

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How to Measure Powdered Sugar and Cocoa Powder Correctly

Before we get to the ingredients, I want to cover how to correctly measure powdered sugar and cocoa powder. Since these two ingredients are so important to this recipe, it's imperative that you get the right amounts.

• Powdered Sugar: For accuracy, spoon the powdered sugar into your measuring cup and level it off with a flat edge instead of scooping directly from the bag. This prevents over-packing, which can alter the frosting's consistency.

• Cocoa Powder: Use the same method for cocoa powder: spoon it into the measuring cup, then level it off. Packed cocoa powder can lead to a denser, stiffer frosting.

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Ingredients

• 1 cup unsalted butter softened to room temperature

• 4 cups powdered sugar

• 1 teaspoon vanilla extract

• ⅓ cup milk

• ¾ cup black cocoa powder

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How To Make Black Frosting

Step 1. Cream The Butter. In a large bowl, beat the butter at medium speed with an electric mixer until creamy and smooth.

Step 2. Add Powdered Sugar, Vanilla, and Milk: Add half of the powdered sugar and mix on low speed, then add the milk and vanilla. Gradually add the remaining powdered sugar until smooth, adjusting the milk to reach your desired consistency.

Step 3. Add Cocoa Powder. Gradually add the black cocoa powder, beating on low speed until incorporated.

Step 4. High Speed for Fluffiness: Once everything is combined, increase the mixer to high speed for about 2 minutes.  If the frosting is too thick, add a splash of milk; if too thin, add a bit more powdered sugar until you reach the perfect consistency. Fill a piping bag and decorate cupcakes or frost a cake.

Storage and Freezing Tips

• Store in an Airtight Container: Keep any leftover frosting in an airtight container in the refrigerator for up to one week.

• Freezing Option: This black buttercream recipe freezes well! Place it in a freezer-safe bag or container, squeezing out as much air as possible, and freeze for up to 3 months. Thaw in the refrigerator before re-whipping to restore its creamy consistency.

Natalie’s Pro Tip

This frosting sets up pretty quickly. If you are planning to decorate cupcakes, I would recommend piping your frosting, adding the sprinkles, and moving on to the next cupcake to avoid the frosting hardening before you can decorate them.

For a deeper black color, make this frosting a day in advance! Black cocoa powder darkens as it sits, so allowing it to rest overnight in the fridge will give you the perfect shade of black.

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Notes and FAQs

Why doesn't this black frosting recipe use food coloring?

The main ingredient here is black cocoa powder, which gives the frosting a naturally dark color without needing black food coloring. This avoids the bitter taste that can come from using too much food coloring or black gel food coloring. Additionally, some people avoid food coloring additives for allergy reasons.

Can I use regular cocoa powder?

For a frosting that is truly black and not dark grey, you really need to use black cocoa powder. I only suggest using a combination of regular cocoa powder and black cocoa powder for the chocolate-flavored version of this frosting. At first, it will look a very dark brown or gray color. But as it sits, the frosting will deepen in color. If you don't have black cocoa powder, your next best option would be to use black gel food coloring. 

How do I get the perfect consistency of frosting?

The best way is to add milk (or heavy cream) gradually until you achieve a smooth, spreadable consistency. Start with the initial ⅓ cup and add more if needed. The consistency of your frosting can be adjusted by adding more milk if it's too thick or more powdered sugar if it's too thin.

What’s the difference between black cocoa powder and dark cocoa powder?

Black cocoa powder is more heavily processed, resulting in a deep, jet-black color and a slightly bitter flavor similar to Oreo cookies. Dark cocoa powder is less processed and will give you a rich chocolate taste but not as intense a black color.

What if my frosting is too bitter?

It could be the type of cocoa powder you're using. Since it's unsweetened cocoa powder, the powdered sugar is the sweetener in the recipe. However, a good quality like Ghirardelli or Hershey's is what I recommend for the best results. 

Does this frosting have to be refrigerated?

It can be left at room temperature for up to 24 hours but should be refrigerated afterward.

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With its deep color and bold chocolate flavor, this black buttercream frosting is a standout choice for decorating cakes, cupcakes, and cookies without a single drop of food coloring. It’s perfect for adding drama to Halloween treats, themed birthday cakes, or anytime you want a stunning, all-natural black frosting.

If you made this recipe, I’d love to hear about it! Thank you for reading, and come back to see new recipes I want to share with you.

Natalie