Thin Black Icing

Decorating By cathyw6560 Updated 4 Jan 2009 , 12:28am by kakeladi

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cathyw6560 Posted 3 Jan 2009 , 2:08pm
post #1 of 6

Hi. I am using wilton black icing in a tube but I need to thin it to crumb coat the cake...what should I add - water, corn syrup etc???

I can never get regular icing to turn black black so I use the wilton tube.

Thanks in advance!!

Cathy

5 replies
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niccicola Posted 3 Jan 2009 , 2:35pm
post #2 of 6

I would squeeze all the icing into a bowl and add a tablespoon of corn syrup and work up as you go. If it gets too thin, add a little powdered sugar.

You can make homemade icing black if you start with chocolate icing and mix in a bunch of black. Let it sit overnight before using it so it has time to set up. It will also get darker if you let it sit.

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sparklepopz Posted 3 Jan 2009 , 7:24pm
post #3 of 6

Americolor Super Black is what you need. If you start with chocolate icing, you'll need much less color.

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kakeladi Posted 3 Jan 2009 , 11:58pm
post #4 of 6

I mix my b'c w/that tube stuff and there is still some thinning needed.
There is sooooooooo much color in those tubed colored icing that you can easily mix it w/an equal amount (about 1/4C) of b'c & still have more than enough color.

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niccicola Posted 4 Jan 2009 , 12:16am
post #5 of 6

good idea, kakeladi! do you do that all the time or just when you need black/dark/strong colors?

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kakeladi Posted 4 Jan 2009 , 12:28am
post #6 of 6

just when I need strong colorsicon_smile.gif
Cut the flat back of the tube off & scrape out every speckicon_smile.gif Mix it w/some of my own and it's just perfect.

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