Need To Make Black Rolled Buttercream...

Decorating By tayesmama Updated 22 May 2006 , 11:56pm by leily

tayesmama Cake Central Cake Decorator Profile
tayesmama Posted 22 May 2006 , 2:59am
post #1 of 4

Has anyone ever done this? How much black should I use? Also, how much black should I use for my royal icing? I tried it once before and the batch just came out looking like a really dark purple icon_confused.gif . Does using a whole bunch of black affect the taste of the rolled buttercream? Thanks for any help!!!!

P.S. I'm willing to try make some black RBC if no one else has icon_smile.gif

3 replies
playingwithsugar Cake Central Cake Decorator Profile
playingwithsugar Posted 22 May 2006 , 3:01am
post #2 of 4

Our ICES chapter recently did the penguin project, using RBC. The woman who made the materials used Americolor.

Theresa icon_smile.gif

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sweetexpressions Posted 22 May 2006 , 3:03am
post #3 of 4

I have made black rbc. I just added the black paste until I got a dark grey and then it eventually turned black. It didn't seem to affect the taste for me. Good luck!!

leily Cake Central Cake Decorator Profile
leily Posted 22 May 2006 , 11:56pm
post #4 of 4

you may want to try tinting first to a dark brown (or as dark as you can) then go with black. It won't take as much black color.

HTH

Leily

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