Black Icing Causing..

Decorating By MominSC Updated 7 Oct 2005 , 12:21am by mamafrogcakes

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MominSC Posted 6 Oct 2005 , 8:23pm
post #1 of 10

LOTS of grey hair.... icon_mad.gif No matter what I have tried to do..I can NOT get black. I have tried a brown icing = grey icing....icon_sad.gif No matter what i do..I keep getting grey. I have seen some pics in the gallery that have true black icing...PLEASE OH PLEASE tell me what to do. I have a Halloween cake order and I need black...TIA

Beth

9 replies
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Fishercakes Posted 6 Oct 2005 , 8:26pm
post #2 of 10

I have had to use about 1/2 to 3/4 the container of Wilton Black but if you mix the color and then let it rest for about a hour, it should start coming to its true hue. Add more coloring if needed.

The best thing I have found is allowing it to rest at room temp for some time.

hope this helps!!

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makica Posted 6 Oct 2005 , 8:32pm
post #3 of 10

Try to color your icing with royal blue paste color, give it 30-60 minutes, and than put in black paste color (You will then need less black color).
Hope that this will help.
Makica ; icon_smile.gif

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traci Posted 6 Oct 2005 , 9:04pm
post #4 of 10

I always use chocolate butter cream to get a true black. I find that if you use a lot of cocoa powder for a darker brown and it makes it easier to get black. Hope that helps! icon_smile.gif
traci

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Lisa Posted 6 Oct 2005 , 9:19pm
post #5 of 10

I use Americolor's Black-Black and it does the trick. Stop adding at dark grey and you'll have jet black in about 15 minutes. If you're okay with it being chocolate, try using Dutch-processed cocoa powder. It makes a very dark brown icing or start with a tub of very dark, store-bought fudge icing.

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sdfgarcia Posted 6 Oct 2005 , 9:20pm
post #6 of 10

I just got black buttercream successfully for the first time ever! I made chocolate buttercream using Valrhona cocoa (it's awfully dark by itself), then by adding generous squirts of Americolor pure black.

Be sure you let your icing "cure" for a couple of hours. Take a smear and put it on a piece of parchment paper and let it sit where the air can hit it. As it ages, the color will deepen. You may already have black, but since you've been messing with it, it may look only charcoal or gray.

good luck!

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lng_1978 Posted 6 Oct 2005 , 9:49pm
post #7 of 10

I agree with Kristina. 1/2 to 3/4 of Wilton coloring. I have never tried using chocolate icing.

Les

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jennjd Posted 6 Oct 2005 , 10:00pm
post #8 of 10

If I only need a small amount of black for details etc. I just buy the tube of wilton black icing. My sanity is worth more than the hassle to getr black frosting.

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TexasSugar Posted 7 Oct 2005 , 12:11am
post #9 of 10

Don't forget your icing will darken up as it sits. I have made black, gotten a grey, turned my back on it and an hour or two later had black.

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mamafrogcakes Posted 7 Oct 2005 , 12:21am
post #10 of 10

I agree with Lisa, the only way I have ever gotten black BLACK, was starting with chocolate buttercream (I used Wilton's recipe and Nestle cocoa) and then use Americolor black. I added a good bit of the little container and stopped at a very dark grey. Put it up and then the next day came back, gave it a stir and it was BLACK! This is what I did to decorate an Xbox cake. I plan on doing the same thing for a Halloween cat on an upcoming cake!
Good luck!

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