Let’s be real—black buttercream is the drama queen of frosting. It’s bold, it’s moody, and it adds that “wow” factor to your desserts. But making it rich in color without that weird chemical aftertaste? That’s the real challenge.

Luckily, Chefmaster’s All-Natural Black Food Coloring makes it easy (and tasty) to nail four unique black tones: Midnight Black, Oil Black, Crow Black, and Slate Black. Whether you are decorating an elegant cake or going full gothic glam, these shades have you covered

Here’s a closer look at the four shades we mixed and how you can achieve each one using natural color blends:

Start with the Right Buttercream Base

Natural food coloring is sensitive to the PH level of certain ingredients. For best results, we are recommending using our American Buttercream Recipe as a base when decorating with natural food dyes.

Prep your buttercream by whipping your butter to a bright white and using clear vanilla if you want neon or bright colors, normal vanilla is great for a slightly muted or darker hues.

Making the Black Shades

1. Natural Oil Black

Soft, sleek black with warm brown undertones.

• 3 Parts Natural Black
• 1 Part Natural Brown

2. Natural Black Crow

A bold yet sharp black with cool blue undertones. This is the go-to shade to for gothic cakes, Halloween or dark florals.

• 3 Parts Natural Black
• 3 Parts Natural Royal Blue

Tip: If it becomes too black or cool toned, add the slightest touch of Natural orange to balance it back.

3. Natural Slate

A soft and elegant black with more grey undertones. This is a great shade for desserts needing that pop of color or industrial look that isn’t too rich in color.

• 2 Parts Natural Black
• 1 Part Natural Royal Blue
• 1 Part Natural Yellow

4. Natural Midnight Black

A deep true black with no noticeable undertones.

• 6 Parts Natural Black
• 2 Parts Natural Royal Blue
• 2 Parts Natural Yellow

Tip: Using the emersion blender technique is key here to achieve this true deep shade.

Tips for Success

• Start small – Natural colors are more muted than synthetic ones, so it’s best to add coloring in very small increments. A little goes a long way!
• Let it rest – Always allow your buttercream to sit for 10–15 minutes after adding color. Natural dyes can deepen over time, and this helps you avoid over-coloring. You can make a few days in advance or for a minimum of 12-24 hours to allow the color to develop fully.
• Use Cocoa Powder – Adding cocoa powder helps achieve a darker and richer black buttercream and assists with having to use more food coloring.
• Don’t add color all at once - adding your color all at once can cause your buttercream to turn bitter or over-saturate making the shade you are going for to turn much darker than intended.

FAQs

• Can I make black buttercream without cocoa powder?
  • Yes, but adding cocoa helps deepen the shade faster, and prevents using a lot of food coloring. Use black cocoa or charcoal powder for best results.
• Why does my buttercream look gray instead of black?
  • It needs time. Let it rest 1–2 hours (or overnight) for the full color to develop. Then take an emersion blender to break the oil and dye pockets (this technique forces everything to evenly come together).
• Will the natural black stain my hands or mouth?
  • While it can, it is much less than if you were to use artificial dyes. Staining is minimal and washes off more easily.

There is more than one way to rock black buttercream. Whether you’re after the glossy drama of Oil, the mystery of Crow, the classic intensity of Midnight, or the soft sophistication of Slate, Chefmaster’s All-Natural Black Food Coloring is your secret weapon.

The best part? These buttercreams aren’t just gorgeous—they taste as good as they look.