I really need black royal icing.
But it's not turning black!
I know the concentrated color isn't old. I just bought it a couple days ago.
I've heard the icing color changes if you let it sit. I waited overnight.
I've used almost an entire container of the color.
Why isn't my RI turning black??
How can I get it to turn black now??
It looks like a dark purple-ish color!
How much icing are you trying to color? It's really difficult to get large amounts of icing dyed the darker colors. Also, did you rewhip the RI after letting it sit (hopefully covered and in the fridge!)? It might be darker underneath the top "crust". If you are dying a large amount, you may actually need to use an entire container or more of the black food color. Also, the Americolor brand usually works better than the Wilton, especially for the darker colors.
yes, i did rewhip the icing. it was also in a sealed container in the fridge. i've been mixing it up with more color.
it was the wilton recipe, not doubled or anything. i think the yield is 3 cups.
i guess i will add the rest of the container of color and see what happens.
if that doesn't work, might have to go out and get some americolor.
thanks!
When I do black RI I start by adding cocoa powder to get it a dark shade and go to black from there with Americolor. I do find that it is a little more runny this way, but I use it for cutout cookies and that's about it.
When I need black it usually takes the WHOLE container if not more to get true black and there have been occasions that I also add brown or navy (like mentioned above). It does take forever to get black. But eventually I get there.
I also use the Wilton colors. Which I know don't work as well as the Americolor but no where around me carries the Americolor. I could order it online but just haven't yet.
Hope this helps you.
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