Another color question. How do you get BLACK in Royal Icing? I add chocolate to buttercream and then add black get and get good results but Royal Icing looks like a strange dark blue, yuck! Alas, the butterfly body for this cake will have to be this strange color, the cake is due tomorrow, but for the future. HELP! Thank you.
I always start tinting the icing a few days in advance so the color has time to darken and it still takes A LOT of black to tint royal!
Thank you! I think when I've used what I have of the Wilton black I'll go to Americolor. I've heard nothing but good things about the brand. And maybe I should have added much more gel to the Royal, as suggested. There will be a next time, I have several containers of Wilton black to use up.
I have added dark cocoa to RI then added the black coloring. it has worked fine for me.
Americolor, Americolor, Americolor. Super black is black, not grey or purple. Beats that Wilton junk for sure! And at christmas time for christmas/Santa red you'll want Americolor super red.
ok, I get the picture, Americolor it is. Someone just suggested cocoa powder for RI. I've used chocolate for BC to make black but am very nervous about adding anything to RI, but I will try powdered cocoa. Again, thank you very much. Americolor, YES.
Quote by @%username% on %date%
%body%