Getting Black Icing

Decorating By potatocakes Updated 24 Jun 2005 , 10:54pm by TheJammer

potatocakes Posted 23 Jun 2005 , 2:01pm
post #1 of 6

I need a big batch of black icing to cover the mailbox cake I'm making for this weekend. I'm planning on using the recipe for Crusting Buttercream (faux fondant) from this site. Could I add cocoa powder to it when mixing it so it will be easier to tint it black? I would think if I just tried to tint white icing, it would take a ton of black coloring. Any suggestions? If I use the cocoa powder to darken it, will it affect the way the icing crusts? Thanks for any help!

5 replies
CIndymm4 Posted 23 Jun 2005 , 2:05pm
post #2 of 6

Yes, you can use cocoa powder to start with and I would definetly encourage that becuase it WILL take a ton of black if you start out with white. The cocoa powder will not affect the way it crusts. Good luck, be sure and post a picture when you are done!

potatocakes Posted 23 Jun 2005 , 2:17pm
post #3 of 6

Thanks Cindy! If I could find the cords to my digital camera, I would post a few cakes that I've recently made! Got to keep looking....LOL! icon_biggrin.gif

alracntna Posted 23 Jun 2005 , 2:59pm
post #4 of 6

You can use cocoa powder and it is best for the taste as well. when you start with white and keep adding black for some reason it starts to taste a little bitter. Add the cocoa powder and just a drop more water and it should be perfect. if it is still not black enough for you, you can then add black color and it will not be so harsh on the taste because you won't have to add as much black. can't wait to see it!

nernan Posted 24 Jun 2005 , 6:09am
post #5 of 6

I painted the black liquid coluring on, no funny taste was left behind, got black so much easier, i kept getting grey.

TheJammer Posted 24 Jun 2005 , 10:54pm
post #6 of 6

You can get a true black from AmeriColor's Super Black without having to use alot and it wont fade out to a green or purple

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