I often hear people complain that their black icing did not come quiet black. Here is some good advice: a true shade of black cannot be obtained from white icing. The black coloring will reduce to a gray or a very dimmed black color. Before you start coloring, start with a chocolate icing, i.e., add cocoa powder to your icing before the black coloring.
Try working with gel colors (I like both Wilton and Americolor Gel food coloring)
Sunday, October 14, 2007
Black Buttercream Icing
Subscribe to:
Post Comments (Atom)
5 comments:
Black icing is obtainable with a white frosting base. I use the gel black coloring by Wilton. The secret is to allow the frosting to rest in the fridge over night. You will notice that it turns slowly black. If you do not have time to let it wait, then use it (even in it's gray form) and just wait a few hours at room temperature. It will slowly transform before you.
Okay, so I read both comments and tried to make the black buttercream icing using Korilynn's method..... it didn't work for me! I ended up with dark gray soccer ball cupcakes. I quickly trashed them and made a mad dash for Sams! Next time I think i'll try the cocoa powder method.
If you want to geat a deep black you will have to use some food color. I suggest you use Americolor gel coloring. Their superblack is great and you don't have to add as much gel coloring as you would with Wilton black gel color.
I have used Wilton black gel in the past and have had no problem. I didn't let mine "rest" to get the color. I bought a jar of black gel and used as much as I needed to get the black color. I tasted the frosting every so often as I had heard that adding a lot of color can change the taste. This did not happen. Also, I was adding the color to a brand named white whipped icing as this is one of the few my son likes. I have yet to try this with buttercream.
I use powdered black icing color and get true black every time. I use red powdered for a true red too. This also works for fondant.
Post a Comment