Black Icing

Decorating By bntbushnell Updated 11 Sep 2009 , 8:47pm by tiptop57

bntbushnell Posted 11 Sep 2009 , 7:06pm
post #1 of 5

can anyone tell me, what the secret is to getting true black icing...... Do you start out using chocolate buttercream and then add black gel coloring?

4 replies
prterrell Posted 11 Sep 2009 , 7:49pm
post #2 of 5

1 - do NOT use Wilton colors. Americolor, Chefmaster, and CK are the brands to use.
2 - you have to use a LOT more of the black (same for red) to get it dark enough
3 - remember that colors deepen with time. I have found that if I get my black to a dark gray, by the time the cake is eaten/delivered it has "matured" to a nice black.
4 - yes, starting with chocolate buttercream helps!

tonedna Posted 11 Sep 2009 , 7:57pm
post #3 of 5

I use chefmaster.. And I put lots. Here is a tutorial on making brown, but is the same way with black.




Edna icon_smile.gif

G_Cakes Posted 11 Sep 2009 , 8:00pm
post #4 of 5

I have used wilton colors and find them to be ok icon_smile.gif but the secret to making black or red is to start with a tinted or dark base to begin with icon_smile.gif

Chocolate would be the way to go for a baseicon_smile.gif

tiptop57 Posted 11 Sep 2009 , 8:47pm
post #5 of 5

Hello - just stopping by CC for a visit and thought I'd help answer your question.

I start out by adding equal amounts of (red and blue) or (green and blue) or (red and green) till you get a truly ugly color then start adding black alone then you don't have to add the whole bottle. I use Americolor. Works with fondant or BC.

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1309691

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