I just found a great tip on the internet about this. When you make your icing put in the black food color BEFORE you add your powdered sugar. Then when you are finished making your icing if you need a bit darker it is easier to do as you won't need as much.
It's easier to take black (the black liquid) and add white (powdered sugar) to get a nice black then it is to take the white icing all made and try to add black.
Oh ya, didn't think of that. Guess then you are stuck with mixing it with the icing and having to put tons of black in it.
Or if you just a little bit then get the tube of Wilton black icing and use that or if you need more then the tube you could mix it with the icing you make. That way it's still black and adding the white.
even simpler and more tasty...
make chocolate frosting.....the darker/richer the better....
then add black to that. won't take near as much.
yes, of course 
(but she wanted to know a different way-see 1st post). Though I agree Doug-that is the BEST way (and TASTIEST!!!)
even simpler and more tasty...
make chocolate frosting.....the darker/richer the better....
then add black to that. won't take near as much.
yes, of course
(but she wanted to know a different way-see 1st post). Though I agree Doug-that is the BEST way (and TASTIEST!!!)
oops, my bad...
my excuse -- see this post http://forum.cakecentral.com/cake-decorating-ftopict-194481-.html
(way past bedtime!)
For outlines and FBCT's I always use Wilton's black icing in the tube.
I have used Americolor super black with pure white buttercream and had it come out fine. I also used it this morning in cream cheese icing and it worked well. I typically use chocolate, but Americolor works great. You do have to use quite a bit to get the dark black, and it will thin the icing a bit, but I just put in some more sugar to stiffen it back up.
I saw another thread here where someone suggested using purple first and then add black- i haven't tried that yet- i have learned to make it ahead and let it darken a day or to so you don't use too much black goo and drastically change the texture of the icing.
or if you can airbrush the stinker I can atest to that working super de dooperdee ( i think its past my bedtime too)
The best way I have done is to just add the black dye and let it set several days...what was grey on Monday was pitch black by Thursday. Of course if the cake is for tomorrow that doesn't help.
Most people rave about super black (here) but they were forever out of it so I just gave up. I even have powdered black food coloring and it didn't work...time darkens all frosting! 
Is it possible for you to make a small batch of frosting, maybe cut it in half, twice, so that you could use the black coloring before you add your sugar?
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