lacie Posted 24 Apr 2006 , 9:28pm
post #1 of

how do you get black black and not just a really dark gray not quite black. i use Antonia's icing and it took a whole thing of black color past and it still wasn't black black. how much do i need to use? do i need to go royal blue first then add the black to get there?

3 replies
MikeRowesHunny Posted 24 Apr 2006 , 9:34pm
post #2 of

Start with a dark chocolate icing, just add cocoa powder to antonia's recipe until you have a rich dark brown and then add your black, you'll find it doesn't take much to get a black, black! Same goes for making black buttercream. If you can, use Americolor black, it is far superior to Wilton's, but that will work too, it might just take a bit more to do it! Hope that helps.

justsweet Posted 24 Apr 2006 , 9:37pm
post #3 of

To get a good black - color the frosting brown (you do not have to make a dark brown you just want a base), then add a little black mix really good. Now you have to let it sit for a hour or more. The longer the frosting sits it will deepen. Wilton color black and red leave a bitter taste if you a lot. Next time you might want to try americolor. The colors will not like most wiltons. You can get a pack of color for about $13 from sugarcraft.com.



The same goes for red, color the frosting a pink or coral color then add some red and let sit. It will deepen in a nice red.

claire74 Posted 24 Apr 2006 , 9:55pm
post #4 of

I agree with Leana,you always need to leave red and black colour to mature for a while. It always goes deeper in colour.
Claire

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