How Do I Make My Buttercream Black, Not Gray?!
Decorating By Luv4Luna Updated 7 Nov 2010 , 5:40pm by karensjustdessert
If you are using Wilton it always tends to make it grey unfortunately. I always start with a chocolate buttercream (with cocoa not brown colouring), then add your black colouring to that. Good luck.
Hey!
Someone told me once to add cocoa then add the black food coloring. (Add a quite a bit of cocoa... test is for the color as you go though)
If you add too much black food coloring or any color the icing will start to taste bitter.
Try also - purchasing the black icing pre-made in the tubes - if it is just for decorating/borders etc there is more then enough in the tube! 
I would actually try dark cocoa or even melt some dark chocolate to get it as dark as you can. How much do you need? When only need a tiny bit for accents or outlining or whatever, I cheat and get some dark chocolate canned frosting and then I only need to add a touch of black. I hate to spend the time making black when I only need a few tablespoons.
If you go onto the Global Sugar Arts site, look for :
Black Buttercream Icing 3 1/2 pound tub by CK Products
TSEG
You can add a about a tablespoon of corn syrup or glycerine so the black does not bleed purple. Also, if you keep the cake super cold it helps as well.
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