how do you get truely black icing?

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.

I start with chocolate frosting first then add americolor black.

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.

Start with Dark Chocolate, then add black color.

For my black royal icing I add some cocoa first them the black. With a little bit of drops you will get it.

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...?