Black Icing

Decorating By Mrswalters Updated 13 Feb 2013 , 12:56pm by ladywolfe

Mrswalters Posted 17 Jul 2008 , 2:05am
post #1 of 8

how do you get truely black icing?

7 replies
MrsMissey Posted 17 Jul 2008 , 2:13am
post #2 of 8

I make it ahead of time and keep it in the fridge, the longer it sits, the darker it gets. The Americolor black is great for getting a true "black" color icing.

sari66 Posted 17 Jul 2008 , 2:22am
post #3 of 8

I start with chocolate frosting first then add americolor black.

ibteana Posted 17 Jul 2008 , 3:03am
post #4 of 8

Americolor Black chocolate frosting and a day ahead of time.
I have had success with white frosting and Americolor black. Make it the day before large bowl stir in color and about every hour or two stir again. After about 6-8 hours wa-la black icing.

Cake_Princess Posted 17 Jul 2008 , 7:25am
post #5 of 8
Originally Posted by Mrswalters

how do you get truely black icing?

If you only have Wilton's gel paste you will need to use a lot of it.

gr8_seamstress Posted 17 Jul 2008 , 3:36pm
post #6 of 8

Start with Dark Chocolate, then add black color.

arle1727 Posted 18 Jul 2008 , 2:12am
post #7 of 8

For my black royal icing I add some cocoa first them the black. With a little bit of drops you will get it.

ladywolfe Posted 13 Feb 2013 , 12:56pm
post #8 of 8

Do you use the powder or gel paste?  I have used the powder and it seems to stay "grainy" looking.  Maybe I am not letting it sit long enough...?

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