How To Make Pure Black Icing?? Buttercream?? Help Please
Decorating By kathy164 Updated 3 Oct 2009 , 8:14pm by SugarFrosted
I need to deliver this cake in 2 hours. thought It should be no problem to make black icing. no matter what I do it comes out gray, dark gray, darker gray.. nothing close to a true black.
CAn anyone help me please??
I used both americolor black and I used wilton black. Both broke down the butter cream a lot but still did not get black..
Kathy
HELP
Well, I just used the really darkest gray icing and I think it did ok. Not what I was shooting for, but thats ok.
For future reference, I would still love to know if anyone has any ideas on how to get a really good black. I would appreciate it.
Thank you all.
Have a wonderful day,
Kathy
I've gotten a really true black by starting with a chocolate icing. It doesn't take much colouring after that. Americolor is the best one to use, I think.
I also use dark chocolate frosting as a base for my black, and I use Americolor Super Black. The important thing to know about mixing deep, rich colors is that they get darker with time. I always mix dark colors (black, red, royal, etc) at least 48 hours before I need to use them. The longer they sit, the darker they get. Mix a few days ahead, let it sit, check on it perodically, stir stir stir, add more color if you think you need to.
Good luck!
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