I know black icing gets black after sitting for a while, but what color does it start??
I have chocolate BC that I am trying to make black. A lot of it. I used 6 pounds of sugar to make this amount. So far, i've used an entire small bottle of Americolor and one whole large container of Wilton and a little of another. It's just charcoal grey and it's not getting any darker. Will it turn black?
I don't have any stores that I know of that sell anything other than Wilton, so I can't run out and buy Americolor even if that would work.
Ideas? Help!
Thanks!!
I read on here the other day to heat the icing up a little in the microwave to speed up the darkening process. You may want to try that and see if it helps (or do a search and read the post about it)
It is not any help right now, but I always save all of the tiny bits of colors and put them in one container - then mix and add the black coloring. It doesn't take a lot of black to get it black that way!
I start with chocolate frosting to get Black. I can use a lot less color that way. I also mix my colors about 3 or 4 days ahead, so they have time to saturate.
Good Luck! 
It's chocolate and it's still gray? I've never had any problems with achieving black, so I'm sorry, I can't help you there.
However, if it doesn't turn black after sitting for a while...do you have a Sam's Club where you live? I hear that they sell a tub of Wilton Black BC icing, already made. If it doesn't turn out, maybe you could get that, and maybe mix Wilton Black : Chocolate Buttercream at a 1 : 3 ratio. It probably wouldn't affect the flavor too much, and if not, maybe you could add some clear chocolate candy flavoring?
I usually start with brown or add some coco then lots of black. Then I hold the piping bag with my hands around it (cause my hands get really warm when i decorate) and I also do like the other ladies and let it sit but the warmness always works for me.
Yes, it WAS chocolate now it's dark grey. It wasn't like DARK chocolate, but it was definitely brown and not white.
No Sam's Club here.
I need a lot, which is probably why it's taking so much. It seems to be getting darker, so I'm just going to keep my fingers crossed and hope that it happens to me like it did Katydidz!!
My kitchen on the other hand and everything around it had no trouble picking up the black!!
Thanks!
I'm not a pro with mixing FOOD colors, so this may be a dumb idea. But I'm an art major, and a graphic designer...
What about color mixing, to achieve black? Add some magenta, some dark blue or cyan, and just a touch of yellow...add that with black. It may darken and richen your color, just like in printing or paint mixing. MAYBE...:-\\
Karen,
Do you have acess to Hershey's dark dutch process cocoa...I swear that stuff gets almost black. If not, try mixing smaller batches of icing at a time...it works much better that way. I've never had luck starting with regualr choc bc & then adding black..mine always turns a weird gray/green color. Good luck
I'm not sure if it would help since its gray right now....hmmm...you could take a small amount & try it. I just know when I make up regular buttercream & add a decent amt of dutch cocoa..it turns almost black...I have a pic here of a grooms cake I did....
I used the dark cocoa on the border...
What you can do is take a small amount and smear it on some plastic or wax paper or a plate, etc and let it dry. It will change color much sooner than the whole bowl. Especially where you have mixed the brands of coloring. HTH
That's an interesting idea. It will at least should be how much the color will change! Should I be letting it airdry all together anyway? Because I have it wrapped up with saran. Thanks!
I really hate to mix black because what I use takes pretty much all the coloring. I either start with a hunter/forest green and then add black until it gets the black I think it should be or I go the easy route and buy the black in the can. It's less messy and I don't have to mix it up.
I read on here the other day to heat the icing up a little in the microwave to speed up the darkening process. You may want to try that and see if it helps (or do a search and read the post about it)
It is not any help right now, but I always save all of the tiny bits of colors and put them in one container - then mix and add the black coloring. It doesn't take a lot of black to get it black that way!
I searched and couldn't find anything but I would love to read it if you or someone else can find it. Thanks!
I searched and couldn't find anything but I would love to read it if you or someone else can find it. Thanks!
I, too, remembered reading something about microwaving it. And luckily I remembered where it was too. So here you go:
http://www.cakecentral.com/cake-decorating-ftopict-27857-black.html+icing
It's about the 5th post down by Cordy. Hope that helps!
I was looking under black icing, not food coloring. LOL. Thanks.
While you guy were posting, I put a little in the microwave to see what would happen adn sure enough the places that got really warm turned black. I'm afraid of having a really big mess though, if it heats too much. I guess it's better to experiment tonight, than tomorrow. It has to be crusting enough to hold on my 3.5 x 3.5 fondant squares.
Okay, I think I'm going to start ALL over. I nuked a few cups at a time for a few seconds on low power and now I have a mixing bowl full of a gray substance that no joke, looks EXACTLY like concrete!! I just can't see it smoothing enough to even resemble icing. Grrrrr.
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