I have made several attempts at tinting black icing and, with exception to once, it turns almost a dark purple and has even appeared to seperate. Any ideas and suggestions?
It's best to start out with chocolate icing then use black to dye it. It helps it be a true black instead of purple. Hops that helps.
Black and red are definitely the hardest! The best thing to do is use good coloring. I like americolor. It's really a lot better than Wilton. I don't think it has as much of a purple tint. Use the super black. The trick to black and red is to make up the icing an let it sit for an hour. Let the pigment work. It will get darker as it sits. You don't need to add the whole bottle. Just enough to make it a nice dark gray. Truly, it will darken!
I agree with mindywith3boys...
although karema's idea is definitely a good one and works well, I don't recommend using that method unless the customer has requested chocolate elsewhere...the cake or frosting...and I make sure to let them know that the black has a chocolate base.