I want to attempt my first batch of MMF this weekend to cover cookies...However I need to know how long it can be stored and if I add black food coloring will I actually get a true black?? thanks!

First of all...I'm a newbie, no expert by any means, and I've never used MMF before (...so why am I replying??!!) Ha ha ha! I have found
(with other icings) that starting off with Chocolate will help get black faster and with less food coloring. If you can make a chocolate MMF...don't know if there's a recipe for that or not...your black will be easier to create, and I'll bet it would taste yummy too. Just an idea.

You can keep it for about a week I think. I just keep mine in saran wrap with some crisco on in and then in a zip lock bag. I don't refridgerate it. Also I read somewhere that if you put the coloring in during the melting process that its easier to achieve the color. I have made black MMF check out my pictures there is a PI cake in black and white. I used the Americolor gel and just kept adding more. Hope this helps. Also I found that when I use almond extract in my MMF people actually eat it, instead of peeling it off.

Never have I had true black icing. The closest I came was when I used a chocolate buttercream as the base, and then added black food colour.

http://www.cakecentral.com/cake-decorating-ftopict-34064-mmf.html+turn+black

Check out this old thread. If you scroll down a bit to find my reply you will see how I made black mmf by accident using the dark cocoa (the hersheys dutch processed) I am not kidding you it was black with no food coloring added. It should tell you everything you need!

The easiest way I have found to get a black MMF is to add the coloring to your melted marshmallows. Melt the marshmallows and water, stir until you get the soupy mixture. Then add any coloring you want (now this will color the whole batch so if you want just a little bit Divide your recipe in half or quarters. Once your melted marshmallows are colored add your powdered sugar. I use this technique for every color I do b/c I would rather make 5 batches of MMF (different sizes) than try to knead in the color, I already have problems with my wrist so anything i can do to help them not hurt.

As for how long it stays good. Wrap it up really tight in plastic wrap to keep it from drying out then store in an air tight container or ziplock bag and it will stay good for quite awhile, there isn't anything in it that goes bad. If it is a little stiff when you go to use it in a few weeks or so just pop it in the microwave for 5-10 second intervals. Just be careful some spots can get very hot. If you then knead it for a bit it will get back to your original consistancy.

Another helpful hint. If you are using the recipe on CC then do not add all the powdered sugar. The amount of PS will change everytime depending on the weather outside and the humidity in your house. Have you ever purchased fondant in the store? I did the first time (although i never used it on a cake) but it gave me something to play with and gave me a consistancy to look for when making my own.

HTH

Leily

I made black MMF last week by making a small batch of CC's recipe (1 cup marshmallows, etc.). This worked PERFECTLY! I just added the Americolor black food coloring to the melted marshmallows, and I got a true black with relatively little food coloring.

Also, after I made this batch, I wrapped it in plastic wrap, a ziploc, and then put in an airtight container. I then used the rest 2 weeks later, and it was still just as easy to work with. But it could probably keep even longer if you use the microwave/kneading trick that LEILY suggested!

Have fun! Lindsay