Tuesday, October 20, 2009

Perfectly BLACK Icing. . . Works For Me Wednesday

There are so many "tricks" offered up on the internet for making black icing: add cocoa powder to the powdered sugar, add green food coloring first, use cherry juice to replace the water in royal icing, and on and on...

Why so many tricks? Because the black food coloring readily available, either in liquid or gel/paste form is difficult. You'll need a lot of it and it has a bitter taste.

Enter my SECRET WEAPON....AmeriColor Super Black soft gel paste food coloring.

This stuff works miracles and it works for me!!! You really don't need a lot to get a true black (that doesn't taste funny).

It is available through my Amazon Shop, by clicking here or "recommends" at the top of the blog.
{Yes, I do make a few pennies from each purchase and I promise that will go straight to my "sugar fund" to bring more goodies to the blog.} ;)


Hints:

  • When tinting dark colors like black, the colors will darken over time. Try making and tinting your icing the night before.
  • Aim for a charcoal color...or the color of a pencil lead when making black. The final result will be black, but less likely to bleed into other colors.

Related post:

27 comments:

  1. Great tips! I had no idea it would darken over time...

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  2. AWESOME TIP!
    You deserve more then a few pennies :-)!!
    THANK YOU!

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  3. Thanks for the tip, Bridget!

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  4. Never tried to do anything black. Does it stain your tongue? :)

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  5. If only I had this post last week!! I fought with icing for ever trying to get it black (and red for matter - I just found your red post too!) I finally got it and it didn't taste too bad, it helped that I used a lot of chocolate in the icing so it was already dark. Thanks for sharing this tip!! One question - do you prefer Americolor over wilton for coloring icing? I only have wilton because it came with my cake decorating kit.

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  6. I didn't mean to leave an anonymous comment - that last one was me! Sorry!

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  7. Angela...yes, I GREATLY prefer AmeriColor over Wilton colors. I almost cried when Sur La Table went from carrying AmeriColor to Wilton.

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  8. Thank you, thank you, thank you!!! I am going to purchase some this minute! I have some black gel from Michael's and I had to use tons to get it really black!

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  9. Girlfriend! Your cookies are, hands down my favorites, from all blogs I've seen! I plan to order what you recommended for the black icing from amazon and I hope you make some freakin money!!

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  10. thanks for sharing. Interesting. If postage for me isn't too high I ll buy it too :)

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  11. I use the same, AmeriColor! It works wonders!

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  12. We've been using your "make ahead" tip with our red icing and it really works. Thanks for the tip about the black, too. As we're using up our existing supply of icing, we're gradually switching over to Americolor.

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  13. Thanks for this Bridget! I haven't used black yet, but remember the trouble I had with the chocolate brown!

    ~TidyMom

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  14. great tips! When I first started decorating cookies this was my biggest issue. I was using Wilton and kept adding and adding only to get this strange dark purple color! I agree with the Americolor and also with Chefmaster, that's a good one too!

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  15. Your blog is great!
    I just clicked over to your amazon shop, how do you get one setup like that? I have a knitting blog and would love to have something similar!

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  16. Thanks for the tip! Still love those spiderweb cookies. Gorgeous!

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  17. This is VERY helpful, as I'm making your spider cookies this weekend! :-D

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  18. You spared me the drama of creating perfect Black icing because I followed your directions before I even tried!

    So thank you... You rock!

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  19. I just recently discovered AmeriColor Black and loved how easy it was. I'm slowly switching my colors from Wilton to AmeriColor.

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  20. Hi Bridget! I made your monogrammed cookies for a shower and they turned out amazing! Just posted and linked back to you. Thanks for sharing! - Kate

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  21. Awesome! Thanks for the tips! My apple caramel bars are fresh out of the oven cooling. I can't wait to try them!!

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  22. I am so grateful to be reading this. I have tried so many times to get truly black frosting to no avail.

    Great post..thanks for sharing.

    :)

    Stop by and see me sometime over at Free2BeFrugal.

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  23. I love your new blog layout... its perfect!!

    Blessings-
    Amanda

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  24. I love those cookies. I love the color and everything. They are great!

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  25. This also works for AWESOME black jigglers for Halloween. I have been the envy of the other room moms for years with really black jigglers that taste good (not like the brown ones where you mix orange and grape jello)

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  26. Thanks so much for the tips on the black icing. I made Darth Vader cookies(using the William Sonoma cutters) and was dissapointed in the bitter taste from the dye). I had no idea that it darkened over time. Thanks for all of your great tips! I've already spent a ridiculous amount of time looking at all of your amazing creations and can't wait to see more!

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  27. Do you have anything that would glow in the dark or that would be uv reactive?

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Thank you so much for taking the time to comment! Happy baking! :)
(Comments, especially on busy giveaways, may take a minute to show...thank you for your patience.)

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