How do I get that color without it being bitter tasting? Is it possible? Thanks to ALL who reply................

Start w/Chocolate icing, then tint w/black color from there. It's a lot easier to get black from chocolate than from white icing.

I have heard on several occasions to start with dark chocolate frosting and color that black. They say it takes a lot less black to obtain the blackest black.

if you are using red, green and blue frostings as well...

blend the leftovers of them together to get an icky gray that then can be easily tinted black

Start with chocolate and keep adding in coloring. The first time I thought I did something wrong. I did not realize how much color is needed to achieve a pitch black color.

Thanks folks I did 2 bottles on a 1/2 batch of frosting and it's still not real black.......I'll try chocolate frosting.........

Few things I found when making black! Some of it learned from here.

1. If I only need a small amount buy the black frosting in the tube at Michaels, cheaper and easier!!!

2. Don't use Wiltons as it takes way to much coloring and ruins the flavor plus everyone will end up with black mouths and lips. Use Americolor or CK it takes way way less color to make!

3. If you have to use Wilton then definately start with Dark Chocolate icing, so you don't need as much coloring and everyone won't end up with black mouths.

4. Most important !!! Make the icing a day ahead as it darkens overnight and you won't need as much coloring. The day you make it it may seem to still be a dark brown or a wrought iron gray but by the next day it is a true black, so don't keep adding coloring but give it time to enrich itself !

These tips are true for red also and any real dark color like a dark purple etc.

Hope this helps !

Americolor Super Black - it is GREAT!!

I start with chocolate as well. It's so much easier to get black and even a rich red color too that way.

I have to second - use Americolor! You don't need to start with chocolate icing with Americolor gel and you don't have to use very much. All the black icings on the cakes in my photos were done with Americolor.

Also, let your tinted icing sit overnight if you can - the color will get darker overnight.

I have to agree with freddie. If I only need a small amount of black or red, I use the Wilton tubes. It is pretty thick so if I need it to write or decorate with small tips, I just squeeze it into a bowl, add some piping gel, mix and put into a disposable bag. So much easier and cheaper than trying to get a true black or red color.

Personally, I don't like chocolate BC so I know from experience that the Americolor Super Black will work on plain white icing.

I had a customer come into the store and want her cake sprayed black. Its much better tasting instead of color (our decorator says) and the charge was ....really minimal. Only took a couple minutes. An easy way out !!! if you dont have your own airbrush

Thanks, that's what I was wondering to. How is it if you freeze it and rewhip....................I love learning short cuts we all need them.

Use the Americolor- SUPER BLACK- it works like a charm!! Also make chocolate frosting before tinting it black to get a nice balck color instead of a grayish color using white frosting.