Black Frosting

• ▢ 1½ cups unsalted butter (softened to room temperature)
• ▢ 3 cups confectioners’ sugar
• ▢ ¾ cup black cocoa powder (see notes for brands)
• ▢ 2 tablespoons heavy cream (or milk, plus more as needed)
• ▢ 1 teaspoon espresso powder (optional)
• ▢ ⅛ teaspoon salt
• ▢ 1½ teaspoons vanilla extract
• ▢ black gel food coloring (As needed)

• Place the softened butter in a large mixing bowl. Using a hand or stand mixer, whip the butter on medium speed until smooth and fluffy, about 3 minutes.

• Add the confectioners’ sugar, black cocoa, heavy cream, espresso powder, salt, and vanilla. Start mixing on low speed until the dry ingredients are mostly combined, then turn the speed up to high and beat until the frosting is light and creamy, about 1 minute.

Check the texture of the frosting:

• If it feels too stiff, beat in an extra tablespoon of cream.

• If it seems too soft, add a little more sugar or cocoa until it holds its shape.

• Taste and adjust the flavor with another pinch of salt if needed. The color will deepen as the frosting sits. 24 hours was the sweet spot in our tests.

I tested this recipe extensively before passing it on to my recipe tester, and one thing became clear — not all black cocoa powders are truly black. Some stay dark brown, and others only deepen once baked, which makes achieving a naturally black frosting tricky. My tester even used a different brand that never turned black, even after adding a full tube of food coloring (not recommended — it can make the frosting bitter and grainy). For the deepest, most natural black color, I recommend the brands The Cocoa Trader and Modern Mountain black cocoa powder for a deep black color Oreo-like flavor. The Cocoa Trader was the truest black with Modern Mountain as a close 2nd.

If you don’t have one of the recommended black cocoa brands, you can still get a deep black frosting — you’ll just need a little help from food coloring. Start with a dark base (using any Dutch-processed cocoa) and tint it with gel or powder black food coloring instead of liquid. Gel and powder formulas are more concentrated, so you’ll use less and avoid watering down your frosting. Add the color gradually, then let the frosting rest — it will naturally deepen over time. A few hours (or overnight) can make a big difference in achieving that rich, almost jet-black finish.

Quantity: This recipe makes enough frosting for 18–24 cupcakes with generous swirls, up to 30 cupcakes with thinner swirls, or to frost one 9×13-inch cake. It will also fill and frost one two-layer 8 or 9-inch cake with a moderate amount of frosting. For extra-thick layers or tall decorative swirls, simply 1.5x or double the recipe.

Erren’s Top Tips

• Room Temp Butter Is Key: Cold butter won’t whip up fluffy. Let it sit out for at least 30 minutes before starting.
• Some black cocoa powders can be a quite powdery which can cause a mess. To avoid a cloud of cocoa dust, add it deep into the mixing bowl instead of sprinkling it from above, and start your mixer on low speed. Once it’s mostly incorporated into the butter, you can increase the speed — no mess, no cocoa cloud!
• Beat It Long Enough: Give the frosting a full minute on high—this is what makes it light and creamy.
• Color Deepens Over Time: If you can, make the frosting a day ahead. The black shade will darken over time.
• Texture Check: Too stiff? Add cream a spoonful at a time. Too soft? A sprinkle of sugar or cocoa will fix it.
• Taste Test: Don’t skip this—different cocoas can vary in bitterness, and a tiny pinch more salt or vanilla can make it sing.

Variations & Add-Ins

• Mocha Frosting: Use strong brewed coffee instead of cream for a subtle coffee-chocolate twist.
• Spiced Chocolate: Add ¼ teaspoon cinnamon or cayenne for a warm kick.
• Extra Dark: Double the black cocoa for an even deeper flavor and color.
• Vanilla Bean Black Frosting: Swap the extract for a scraped vanilla bean for flecks of vanilla against the dark background.

Storage & Freezing Instructions

• Room Temperature: Store covered for up to 2 days if your kitchen is cool (below 70°F).
• Refrigerator: Keep in an airtight container for up to 1 week. Let it come back to room temp and mix by hand before using. DO NOT rewhip or mix with a mixer or your black frosting will lose the intensity of the color.
• Freezer: Scoop into a freezer bag or container, press out the air, and freeze up to 2 months. Thaw in the fridge overnight, then bring to room temp and mix by hand before using. DO NOT rewhip or mix with a mixer or your black frosting will lose the intensity of the color.