While there are better ways to achieve black frosting, such as using black cocoa powder, you CAN make black buttercream using only gel food dye. Here is a good way to do it when you don't want to use the microwave method & you want a vanilla flavor.
This recipe uses two teaspoons of vanilla extract & 4 cups of powdered sugar (a typical crusting buttercream) which offsets any potential bitter taste. Whenever I make a dark buttercream, I try to use less than what the gel food dye manufacturer's (in this case, Wilton's) website says to use. I suppose it's a fun challenge to me.
According to Wilton, you need ONE TABLESPOON of black gel PER ONE CUP of frosting. This recipe uses only 1.5-2 TEASPOONS (depending on the shade you need) of black gel dye PER TWO CUPS of frosting. The total amount of gel dye used in the recipe is 2.5-3 teaspoons per two cups, still less than Wilton, which says to use two tablespoons for two cups.
For more information about this recipe, including a printable recipe card & FAQ, check out my blog post here: buttercreamparties.com/how-to...
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