Delicious Vanilla Flavored Black Buttercream Frosting
This black buttercream frosting does not use black cocoa powder or the microwave method. Instead, you will learn how to make vanilla flavored black buttercream using gel food dye. This recipe for black frosting does not leave a bitter taste, as it only uses a third of black gel food dye compared to other black frosting recipes.
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Servings: 2 Cups
Equipment
- Stand Mixer with Paddle Attachment
- Measuring Cups & Spoons
- Rubber Spatula
Ingredients
- 1 cup room temperature butter I prefer unsalted but you can use salted
- 4 cups powdered sugar
- 1 tbsp. warm water
- 2 tsp. vanilla extract
- 1 tsp. Violet gel food dye
- 1.5-2 tsp. Black gel food dye depending on what degree of black frosting you need
Instructions
- In the stand mixer, cream the butter until it is lighter in color.
- Add in one teaspoon of Violet gel food dye and mix until the color is fully incorporated. Use a rubber spatula to wipe down the sides of the bowl.
- Add four cups of powdered sugar into the mixing bowl and mix until combined. Cover the mixing bowl with a towel or plastic wrap to avoid a messy kitchen.
- Pour in one teaspoon of warm water and two teaspoons of vanilla extract, then mix until just combined.
- Add in 1.5-2 teaspoons of black gel food dye. You will use 1.5 teaspoons to get a "passable" black and 2 teaspoons for a true black. Read my notes above for examples of when to use "passable" black.
- The buttercream will resemble a dark purple if going for a "passable" black and a dark gray if going for a true black. Allow the buttercream to develop for several hours or overnight. This will result in a very, very dark purple or a truly black buttercream, depending on how much black gel dye you added.
Notes
I use and prefer Wilton gel food dyes. Do not use liquid dye as it will not become dark enough to resemble black.
This is a crusting buttercream recipe so it will form a light crust when dried.
You can store this black buttercream at room temperature for several days, as the amount of sugar to fat ratio will act as a preservative.
You can also refrigerate or freeze this frosting if you prefer.
To "develop" the buttercream, as stated in step six, lay a piece of plastic wrap directly over the buttercream. This will prevent the buttercream from forming a crust but will allow the color to develop into a darker shade. Keep in mind that the buttercream will dry darker than the developed shade.