How to Get Black Buttercream Without Using Lots of Colour
Love it or hate it, black buttercream can be one of the biggest challenges in cake decorating! Many bakers find themselves adding more and more food colouring, only to end up with a grey buttercream, a full bottle of colouring used up, or icing that doesn’t taste quite right.
In this guide, we’ll show you how to get true black buttercream, explain why it can sometimes taste bitter, and the professional tricks that help to create deep black shades more efficiently.
Looking for a complete recipe and step-by-step method? Make sure to read our guide on how to make black buttercream.
Why does black buttercream need so much colour?
Vanilla buttercream starts off almost white, and so a significant colour change is needed to achieve a rich black shade. A common mistake is to keep adding more and more colour when it appears grey. In reality, black food colouring develops over time, meaning the buttercream becomes darker several hours later. Before adding more food colouring, it's worth trying a few techniques that help achieve black buttercream in a more efficient way.
Top tips
Where to start
Start with chocolate buttercream
Beginning with chocolate buttercream is an easy way to reduce the amount of black colouring. As chocolate buttercream is naturally darker, you’re already much closer to getting that perfect black finish.
Benefits of starting with chocolate
buttercream include:
- Less black food colouring
- Faster colour development
- Richer appearance
- Reduced risk of over colouring
When it comes to Halloween cakes and dark bakes, chocolate buttercream is usually the preferred starting point.
Use dark cocoa powder
It’s a good idea to choose a dark cocoa powder rather than a milk chocolate variety if you’re making chocolate buttercream. Even with a dark brown buttercream, you can dramatically reduce the amount of food colouring needed to achieve a deep black finish.
Dark cocoa powder will help to create a deeper brown base colour, as well as a quicker way to get to a black shade, and with less reliance on food colouring.
Start with a grey or dark brown base
Many cake decorators try to turn white buttercream black in a single step, when it’s better to start with a grey or dark brown base first. Gradually building the colour ensures a more even finish, reduces the temptation to add too much food colouring, and allows the colour to develop naturally. Black buttercream is a process, not an instant result.
Let the colour develop overnight
A super effective technique is the overnight method. Once you’ve coloured the buttercream, follow these three steps:
- Cover and leave to rest
- Allow the colour to develop overnight
- Re-mix before using
It’s actually surprising that what looked like charcoal grey buttercream the night before has transformed into a deep black shade by morning. This technique can save you from adding too much colouring.
Expert knowledge
Tips from Sims Sweets
“One of the questions I get asked all the time is how I achieve a deep, jet black buttercream without using huge amounts of food colouring.
The key is in choosing the right product and actually letting the colour develop rather than continuing to add more and more colouring.
I usually start with around 4–5 drops of black food colouring, depending on the amount of buttercream I'm working with. I mix this through until the buttercream reaches a light black/dark grey shade. At this stage, don't worry if it doesn't look jet black yet - this is where a little patience makes all the difference!
I then cover the buttercream directly with cling film and leave it to rest for around 30 minutes to an hour. During this time, the colour develops and deepens beautifully, transforming into a much richer, jet black shade.
You'll also notice that the buttercream continues to darken once you apply it to your cake and as it sets, so there's no need to overload your buttercream with colouring straight away."
For a full demonstration of Simone's
method, visit the Sims Sweets Cake Academy Black Buttercream Tutorial.
Use ProGel black food colouring
A highly concentrated gel colour helps to deliver intense colour without adding excess liquid to your buttercream. Black ProGel has been created to deliver strong colour performance, which helps to achieve darker shades in a more efficient way than many liquid food colourings. A concentrated gel provides more colour per drop, and so helps to reduce the amount of colouring required when making black buttercream.
Why does black buttercream taste bitter?
A common issue when making black buttercream is that it can develop a bitter taste. This happens when excessive amounts of food colouring is used in an attempt to get that deep black shade quickly. This can be avoided by:
- Using ProGel black concentrated food colouring - because it’s highly concentrated, you need far less product, preventing any bitter taste
- Starting with a darker buttercream base
- Allowing the colour to develop naturally
- Avoiding repeatedly adding more and more colouring before the colour has developed
Black buttercream - troubleshooting
Why is my buttercream still grey?
Allow the colour to develop for longer before adding more colour.
I’ve used lots of colouring, but it’s still not black
Try the quick heat trick: melt 2–3 tablespoons of your buttercream in the microwave for 5–10 seconds and stir it back into the main batch. Heat releases the colour pigments locked in the butter fat, darkening the shade instantly. Starting with a darker buttercream base can help too.
My black buttercream tastes bitter
It’s possible you’ve used more colour than needed. Start with chocolate buttercream, use a concentrated black gel colour such as ProGel, and allow time for the colour to develop.
My buttercream looks streaky
Continue mixing thoroughly until the colour is fully mixed in.
My buttercream is too soft
Make sure to avoid adding in excessive liquid colourings, or even better, use the concentrated ProGel colour in black, as this has less impact on consistency.
FAQ
How do you colour buttercream black without using lots of colour?
Start with chocolate buttercream, use dark cocoa powder, allow the colour to mature overnight and use a concentrated gel colouring such as ProGel Black.
How do you make black icing without too much food colouring?
Begin with a darker base and allow the colour to develop naturally before you add in any more colouring.
Why does black buttercream taste bitter?
This is usually caused by using excessive amounts of food colouring in order to quickly achieve a deep black shade.
What is the best way to achieve a true black buttercream?
By using ProGel food colouring, starting with a dark base, and allowing the colour to develop over several hours are the most effective techniques to achieve a true black buttercream.
Key takeaways
If you’re trying to get black buttercream without using lots of colour, the secret is to work that bit smarter, rather than simply adding more and more colouring. A darker base, dark cocoa powder, allowing the colour to develop, and choosing ProGel black, can all help you achieve a stunning black finish.
For the full recipe and step-by-step instructions, read our guide on how to make black buttercream.
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