Black Royal Icing - Question

Decorating By JenWith Updated 18 Apr 2007 , 2:35pm by JenWith

JenWith Cake Central Cake Decorator Profile
JenWith Posted 18 Apr 2007 , 12:23pm
post #1 of 5

I know if I want black fondant or royal icing I need to start with a brown/chocolate colored base using cocoa powder. My question is how much cocoa powder do I need to add? 1/4 cup? 1/2 cup? Full cup?

Any help would be very appreciated!!

Thanks!
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4 replies
DianeLM Cake Central Cake Decorator Profile
DianeLM Posted 18 Apr 2007 , 1:12pm
post #2 of 5

Royal icing is so easy to color black, there's no reason to add cocoa to it. I recommend Americolor Super Black gel color.

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golfgirl1227 Posted 18 Apr 2007 , 1:36pm
post #3 of 5

I don't add cocoa to any icing I want black, unless I would need it to be chocolate in the first place. Royal icing does color easier than other icings, so I also don't see the need for cocoa powder. If you can make it in advance, it will get darker as it sits. Americolor Super Black is my hero!!!!

MichelleM77 Cake Central Cake Decorator Profile
MichelleM77 Posted 18 Apr 2007 , 1:36pm
post #4 of 5

I'd like to know too. I have a hard time getting my RI very dark, turns out kinda grey, and that's after dumping a ton of black coloring in the icing. Ick.

JenWith Cake Central Cake Decorator Profile
JenWith Posted 18 Apr 2007 , 2:35pm
post #5 of 5

Okay. I will purchase the Americolor Super Black and try that. Thanks for the advice.

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