Hello,
I haven't made black RI in a while and have forgotten how I made it. Please share any tips...can't use melted chocolate as a base.

I haven't posted in a while ~ do you all still do the monthly cookie thing?

Thanks,
T.

Some add cocoa to the icing before coloring it black so that you don't need a lot of it to get the color.
I believe it was gemini who said she combines all her colored icings at the end of a project and colors that black.

I use Americolor superblack - it's more intense color - you still have to use a lot though.

yea, GeminiRJ said to mix everything at the end, and usually I have alot more black then I need then ,so I store it so next tienm I have black already, incase I need it before the end!

and black glace will store very nicely as opposed to black RI that will start separating.

I start with brown RI - not from coloring it with gel, though, from adding a little bit of cocoa powder (the Hershey's dark works great and tastes yummy).

Be sure to sift it well... or, I make a slurry from cocoa powder and a little bit of water and then add that to the RI. I do that before I "water down" the RI to the consistency I need it.

Then, I use americolor black... it doesn't take nearly as much when you start with brown.

another trick is to color it to a dark gray, then let it set overnight. It will darken to black.

bonniebakes- does that make it chocoalate RI? and I never knew about leaving it over night!

Thanks for the great tips!

Theresa

I do the same thing of adding Hershey's Special Dark to my RI to a medium brown color (great hint I got from SweetDreamsAT), then adding some Americolor Black and letting it sit overnight so the color will deepen. Do not add too much cocoa or you can change the consistency and workablity of the RI too much. It will give it a nice subtle cocoa taste.