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black icing

post #1 of 8
Thread Starter 
how do you get truely black icing?
My therapist told me the way to achieve true inner peace is to finish what I start. So far today, I have finished 2 bags of M&M's and a chocolate cake. I feel better already.
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My therapist told me the way to achieve true inner peace is to finish what I start. So far today, I have finished 2 bags of M&M's and a chocolate cake. I feel better already.
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post #2 of 8
I make it ahead of time and keep it in the fridge, the longer it sits, the darker it gets. The Americolor black is great for getting a true "black" color icing.
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #3 of 8
I start with chocolate frosting first then add americolor black.
post #4 of 8
Americolor Black chocolate frosting and a day ahead of time.
I have had success with white frosting and Americolor black. Make it the day before large bowl stir in color and about every hour or two stir again. After about 6-8 hours wa-la black icing.
post #5 of 8
Quote:
Originally Posted by Mrswalters

how do you get truely black icing?



If you only have Wilton's gel paste you will need to use a lot of it.
The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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post #6 of 8
Start with Dark Chocolate, then add black color.
post #7 of 8
For my black royal icing I add some cocoa first them the black. With a little bit of drops you will get it.
post #8 of 8

Do you use the powder or gel paste?  I have used the powder and it seems to stay "grainy" looking.  Maybe I am not letting it sit long enough...?

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