Why You’ll Love This Recipe
Black icing is bold, dramatic, and perfect for Halloween treats, gothic cakes, or themed parties. While achieving a true black color can be tricky, this recipe ensures a rich, deep shade without compromising on flavor. It’s smooth, pipeable, and works beautifully for decorating cookies, cupcakes, and layer cakes.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
unsalted buttersifted confectioners’ sugarvanilla extractmilk or heavy creamblack gel food coloringunsweetened cocoa powder (optional, to deepen the color naturally)
directions
In a large mixing bowl, beat the butter until smooth and creamy.
Gradually add the sifted confectioners’ sugar, mixing on low speed until fully incorporated.
Add vanilla extract and a tablespoon of milk or cream to reach your desired consistency.
(Optional) Mix in 1–2 tablespoons of unsweetened cocoa powder to create a darker base before adding the coloring.
Add black gel food coloring gradually, mixing thoroughly after each addition, until the desired deep black shade is achieved.
Let the icing sit for at least 30 minutes. The color will deepen as it rests.
If needed, adjust the consistency with a bit more milk (to thin) or powdered sugar (to thicken).
Servings and timing
This recipe makes enough to frost approximately 12 cupcakes or a small 2-layer cake.Preparation time: 15 minutesResting time: 30 minutesTotal time: 45 minutes
Variations
Add almond or peppermint extract for a flavor twist.
Use dark chocolate instead of cocoa for a richer flavor.
Make it vegan by using dairy-free butter and milk alternatives.
Use activated charcoal for natural black coloring (in small, food-safe amounts).
storage/reheating
Store black icing in an airtight container in the refrigerator for up to 1 week.Bring to room temperature and re-whip before using.Freezing is also possible for up to 2 months; thaw in the fridge and re-whip as needed.
FAQs
Why is my black icing turning out gray?
It may need more time to deepen—resting the icing helps the color develop fully. Start with a dark base (like cocoa) to help.
What’s the best food coloring for black icing?
Gel or paste food coloring is ideal, as it’s concentrated and doesn’t water down the icing.
Can I make black icing without food coloring?
You can achieve a dark gray/blackish color using cocoa powder and activated charcoal, but it may not be as intense.
Does black icing stain?
It can stain lips and teeth slightly due to the intense pigment, so use moderately if that’s a concern.
Can I use this icing under fondant?
Yes, it’s smooth and firm enough once set to act as a base for fondant.
Conclusion
Black icing is a showstopper that adds flair to any dessert. With the right ingredients and techniques, you can create a rich, deep black frosting that’s perfect for decorating and sure to impress. Let it rest, mix thoroughly, and get creative with your designs!
Print
How to Make Black Icing
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 1.5 cups
- Category: Frosting
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Description
Learn how to make rich, jet-black icing perfect for decorating cakes, cookies, or cupcakes using simple ingredients and a few easy steps.
Ingredients
- 2 cups powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 2–3 tablespoons milk or water
- 1/2 teaspoon vanilla extract
- Black gel food coloring (as needed)
- 1/4 cup unsalted butter, softened
- Pinch of salt
Instructions
- In a mixing bowl, sift together the powdered sugar and cocoa powder to avoid lumps.
- Add the softened butter, milk (start with 2 tablespoons), vanilla extract, and a pinch of salt.
- Mix with an electric mixer on low speed until smooth and creamy. Add more milk if the consistency is too thick.
- Add black gel food coloring gradually, mixing thoroughly after each addition until the desired black color is achieved. Let it sit for 10-15 minutes to deepen in color.
- Use immediately or store in an airtight container in the refrigerator until needed.
Notes
- Start with dark cocoa powder to achieve a richer black color with less food coloring.
- Let the icing sit after mixing; the color darkens over time.
- Use gel food coloring for more intense color without altering consistency.