Hi Jerelyn! Did you give the buttercream 24 hours to darken? Mine always ends up being dark brown/concrete color until I wait a full 24 hours.

Hi there, came across your post while trying to make black buttercream. Have tried your method and many other methods, but somehow I still can’t get black black. It’s still dark brown any possible suggestions?

Oh no, Willow! If you started with my chocolate buttercream recipe and added AmeriColor Super Black, I’m not sure what went wrong. Mine usually just tastes like chocolate buttercream in the end.

Hi Sarah! I used 6 inch cake pans for these layers.

Hi Lindsey! An 8oz bottle will be perfect because you’ll have plenty of the bigger shapes. You’ll probably only use half of the bottle but it’s better to have extra in my opinion!

Hi Sandra! For those other dark colors, I would start with vanilla buttercream instead of chocolate (unless you want a brown tinted green or brown tinted blue). Since black is darker than brown, it cancels out the brown color whereas the green or blue would only get muddied when mixed. For deep, rich colors like a dark green or blue, I have had success with Americolor gels + my vanilla buttercream recipe. The smaller the amount of buttercream, the easier it will be to achieve a dark color.

And I’m not sure about subbing melted chocolate in my chocolate buttercream recipe since I’ve never tried that before and I’m not sure how much to add. Instead, I would look for a chocolate buttercream recipe that uses melted chocolate and start with that.