How Do You Get True Black For Ri And Bc?
Decorating By Kaybaby Updated 3 Jul 2008 , 2:34am by tiggy2
I can't help with RI, but for BC I always start with chocolate and add a tube of either Cake Mate black or Wilton Black. Then I finish it off with americolor. HTH
I am a big Americolor user.. But when it comes to black and red I use Chefmaster. I went to a bakery where I seen a woman turn about 5 cups of frosting black in a matter of a few minutes... She didn't use the whole tube and it turned quickly 
So in my opinion... Chefmaster...try Chefmaster for red and black
I just made black RI and navy blue fondant. It takes A LOT of coloring and it's definitely darker after a day or two. The black was really black. The black I used was Wilton gel, and the navy was Americolor. I think they both performed about the same quantity-wise and the color on both was great! Good luck!
I haven't purchased any bottles of Americolor yet; all I have are Wilton jars. So, I use black to get a med-dark gray base color (think of tinted primer) then I add in cocoa powder until it's pretty dark. The cocoa can over-stiffen the icing so I usually have to add a little more water to it. After sitting about 45 minutes it will have darkened to perfection!
I do not post much, however, I do enjoy reading the posts.
For about 16 years, I have been decorating and this is what works for me:
BLACK icing: color dark brown using color or cocoa, then add black and let set.
RED icing: color bright pink then add the "no taste" red and let set. These methods work very quickly if you are in a bit of a hurry.
The taste for both colors are great and no bitter taste.
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