Black Buttercream: 4 Foolproof Ways to Get the Perfect Shade

There’s something undeniably striking about a cake finished in jet-black buttercream. Whether it’s for a spooky Halloween centrepiece, a bold Batman-inspired design or a classy 21st celebration, this deep, dramatic colour instantly turns any dessert into a statement piece. The challenge? Achieving that deep black without ending up with a grey tinge, a bitter aftertaste, or a dry texture.

After plenty of testing, we’ve narrowed down four foolproof ways to get black buttercream that’s smooth, vibrant, and delicious. You can follow one method or combine them for an even more intense result. We’ve also added some of our own insider tips and behind-the-scenes favourites - plus, we’ll share which methods our team can’t stop using.

Method 1 – Gel Food Colouring

Best for: Quick, intense colour without altering flavour too much.

Start with a pale buttercream base that’s been whipped until fluffy. Add a pea-sized amount of black gel food colouring and mix well, gradually adding more until you reach your desired shade. Gel colours are highly concentrated, so you’ll get depth without watering down your icing.

For best results: let the buttercream rest for 1–2 hours or overnight in the fridge (this will allow the colour to develop into a deeper black).

Method 2 – Brown Cocoa + Black Gel Colouring

Best for: Deep, chocolatey flavour and rich colour with less colouring.

If you want to minimise the amount of colouring you use, start by adding 2–3 tablespoons of baking cocoa or black cocoa powder to your buttercream. This will create a dark brown base, making it much easier to achieve black. Then add the black gel food colouring a little at a time until you hit your desired shade. 

Tip: Add your cocoa powder as you add your icing sugar so the ratio of wet to dry ingredients stays equal.

Method 3 – Microwave Method

Best for: Achieving black without overmixing or waiting hours.

Once you’ve tinted your buttercream (using gel colour, or gel + cocoa), take a 1/4th and place it in a microwave-safe bowl and heat it for 5–10 seconds - enough to warm it but not melt the butter. Stir well. The heat will help the colour bloom instantly. Let the buttercream cool completely before spreading it on your cake. This method is one of our staff favourites because it produces instant results without the long waiting time.

Method 4 – Immersion Blender Method

Best for: The smoothest, glossiest black buttercream.

Start by colouring your buttercream with black gel food colouring the same as Method 1.

Then, use an immersion (stick) blender to mix the mixture. This technique will help to evenly disperses the colour, removes streaks, and creates an ultra-smooth, glossy finish.

The spinning blades generate a small amount of heat, which works much like the microwave method - helping the colour to develop faster while also removing air bubbles for a flawless texture. It’s one of our staff favourites because you get consistently deep results without having to wait overnight.

Final Notes:

No matter which method you choose, there are a few golden rules to keep in mind:

Starting with a dark base like chocolate buttercream will always make it easier to achieve a true black.

Resting your buttercream ideally overnight in the fridge will intensify the colour without adding more colouring. 

And lastly, invest in a good-quality black gel colouring; cheaper versions can taste bitter and fade over time. We used Chefmaster Gel Colour - Diamond Black for this tutorial.

Our team swears by the immersion blender and microwave methods for their reliability, ease, and wow-factor finish. Paired with a little patience and these techniques, you’ll have black buttercream that’s as bold as it is beautiful and delicious enough that guests will be asking for seconds.