SPODN Posted 11 Sep 2012 , 2:13am
post #1 of

I need black royal icing for hair on my little figures for a cake for this weekend and I think by time I add enough food coloring to white icing it will no longer hold up. Anyone have any suggestions. I thougt if I started out with chocolate royal icing it would work. Anyone ever do this.

7 replies
CWR41 Posted 11 Sep 2012 , 2:20am
post #2 of

Add more powdered sugar.

SPODN Posted 11 Sep 2012 , 2:29am
post #3 of

more powdered sugar lightens the color

Heather_bakes Posted 11 Sep 2012 , 2:38am
post #4 of

I have added black and then cornstarch to thicken it back up. The problem I find is that if you eat it your mouth goes black/purple (yuck).

I have had much better success with adding cocoa powder first as it thickens and darkens the royal icing and so I need a lot less black coloring.

SPODN Posted 11 Sep 2012 , 2:46am
post #5 of
Quote:
Originally Posted by Heather_bakes

I have added black and then cornstarch to thicken it back up. The problem I find is that if you eat it your mouth goes black/purple (yuck).

I have had much better success with adding cocoa powder first as it thickens and darkens the royal icing and so I need a lot less black coloring.




Do you make your royal icing as usual then just add the cocoa powder or do you change your recipe.

Heather_bakes Posted 11 Sep 2012 , 3:31am
post #6 of

yes, i have made the icing as usual and then added the cocoa and black coloring. But I often use royal icing for cookies, not flowers, so it may be more different to get the consistency you need if you are making flowers.

SPODN Posted 11 Sep 2012 , 4:32am
post #7 of

Actually I need it to make long flowing hair on little figures on a cake. Thanks I'm going to give it a try.

Gefion Posted 11 Sep 2012 , 5:14am
post #8 of

I make dark royal icing - black included - by adding the color before adding any powdered sugar. You'll need far less this way. Touch it up with a bit of extra color if it's not dark enough when you're done mixing.

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