Hi I may be making some cookies for a friends wedding, it will be the hearts that look like the bride and groom attire. My question is, I think I read a post somewhere on here that using the Americolor only takes a few drops to get the right color (such as black). I love the Wilton paste but it will take alot of color to get that much black. Does it take less of the Americolor? Or will it matter? I was going to do the white Tux with black detail, but it may end up being the black tux. Any help will be appericated.

Thanks,
Dawn

Hi, Dawn! Welcome to the forum!

I must admit, after doing some research about food coloring for sugarcraft, I prefer to use Americolor. First, I honestly believe it takes less color to get to where you want to be.

Remember, though, with dark colors, you should make it a day in advance and let it sit overnight, out of direct sun, regardless of brand. Icing colors darken over time.

Second, it's measureable. You can count the drops of liquid gel paste that you add, until the color you want is achieved. Then just write it down for future reference. You cannot do that with Wilton.

Third, in comparison from Wilton to Americolor -- Wilton's base color is green, Americolor is purple. If I were biting into a cookie or cake, I would be more accepting of a little color bleed from a purple base than a green one.

Theresa

Also a tip on black icing... I dont know about others but I like to start with chocolate icing makes it deeper and richer black and doesn't take as much to color.... I learned that from the xbox cake in my photos... I was gonna make regular BC and she said oh gf no make chocolate BC then color it black will be much better and she was so right! Only took a few drops of black verses Drop after drop after drop.... I also agree with tmriga on coloring the icing the night before if you can... Makes it brighter and darker and that way if you need to add more you can...

Hi All!

I wanted to tell you that I only use americolor now. Just remember, when you are making your colors, when the crust over, they will dry 2-3 shades darker. The wilton paste never did this, but this brand does. I work for a bakery decorating a few days a week, it has been a lesson well learned.

Good luck
Dawn

Thanks all, my the icing I use is Antonia74's. I love it. You can't make chocolate first with that can you? I am new to this cookie decorating, but love doing it. I have made 7 cookie bouquets in the last week, and this was my first time making cookies and decorating them ever. I have become addictated to this website and cookies.

Thanks,
Dawn

I've made black icing (for some soccer ball cookies, no pics unfortunately) using Antonia's recipe and Americolor. You really don't need as much Americolor as you would Wilton. I've switched to Americolor almost exclusively (trying to use up some of the Wilton- only I won't use their blues, purples, reds or black anymore). And definitely make the icing in advance and let it sit. I made the icing a dark grey and let it sit overnight and the next day it was black. That's a good rule of thumb for all colors though, as they will dry darker.

Sorry don't know about the royal icing never have done any cookies.... Don't like cookies so never make them..lol Got over 300 cookie cutters tho.. why I have no clue..HAHAHA

So you might pm Antonio about that making the royal icing chocolate I just know it works great for buttercream...