Ok I made a cake yesterday that was black frosting and white royal icing. When my DH was eating it he said that the frosting was leaving a bitter aftertaste in his mouth. Could it be the black foodcoloring? I used the wilton gels. Does americolor do this too. Just want to make sure that I have a good tasting product.

anyone know the answer???

It was probably the wilton black. I've ruined whip cream trying to turn it red, adding too much wilton red that is.

Could be to much Black Gel. I myself like the Americolor Sorry I'm not much help.

It's definately the black. I've never used Americolors before, but I read they are much deeper in color, so you don't have to use as much. Red will do it too, unless you use the no-taste red. Weird, though, some taste it, and others don't. I CANNOT STAND the taste, but my friend doesn't notice it at all...

I like to start out with chocolate icing if I'm making black...unless the person is absolutely against chocolate icing.

I advise my customers that black or red icing doesn't taste good (Wilton or Americolor - doesn't matter) and steer them towards a design with less of those colors. I had to make a cake like a Jack Daniels label once (all black) and I used black fondant so they could just peel it off and eat good tasting icing underneath!

Yes it's the black color. I won't eat any black icing. I hate the taste. But if you start with chocolate its not as strong.

Thank you so much. I had an idea that it was the icing. Now I know. I was just playing around with this cake so it was a good thing to find out now.

Just looked at your cake, very pretty! It wouldn't taste as bad if the colors were reversed.

thank you. I wanted something really dramatic and wanted to play with royal icing as well.

Americolor is much better on taste and the depth of the color. But I usually start with chocolate frosting and tint black...the same with maroon.
Start with a light chocolate and then add coloring.