Have you tried this techinique yet? This is the easiest way to make black royal icing, buttercream and fondant if you're in a rush. I would love to hear if you've tried it and what your base colour is. Also, if you found this really useful, make sure you check out my new red icing video: ua-cam.com/video/G1x7rojkvVE/v-deo.html
Hum.... I heard that food color is poison and I noticed it change the taste if I put so much of food color. So my icing turn out to be dark gray instead of black.... Can you help... Thanks you in advance.
Hum.... I heard that food color is poison and I noticed it change the taste if I put so much of food color. So my icing turn out to be dark gray instead of black.... Can you help... Thanks you in advance.
I learned a while back that if your black has a green base you can add a small amount of dark purple to make it more black and if it has that grayish purple color, you add the dark green to even the black out. I would be interested to see what would happen if you added just a drop of dark purple to this and see how black it would have gotten.
That's so interesting and makes a lot of sense. I haven't tried that but will definitely give it a go next time I'm making black icing and will share the results here. Thanks for the info 🙂
It's all about the colour wheel. If you want to neutralize a colour then you add the colour that's on the opposite side of the colour wheel. In the instance of black it's all of the primaries together. which would make sense that you'd need red - purple does have red but also blue. Would be interested to try the green with both red and purple options to see what results you can get :)
Great question. I use this colouring in royal icing, buttercream and fondant and have never had an issue with it fading. Keep it out of direct sunlight once you ice your cake and it will be fine. Hope that helps.
Hi there. Yes, it should work well. I have tried it with swiss meringue and it turned out great. Just be careful when you are adding in the colour. I would fold it in for meringue rather than stir it.
I’d love to see you try this out with a red base instead. Since green (in the black colouring) and red are opposite colours, mixed together it should make the icing brown at first and then black after time
I don't have an exact measure as it will depend on which food colouring you use. The same principles would apply by starting off with the base colour and then adding black from there. Check out my full blog post for more details: bakeangel.com/how-to-make-black-icing-in-less-than-15-minutes/
Great question. I've never experienced an after taste with these colours. I use AmeriColor and Hobby Lobby gel colours. If you're using a different brand of colour, you could always try adding a touch of flavouring if you need to offset any bitterness.
Please clarify these query of mine: •Ain't those alot of colour drops harm the stiffness of the icing? •And tell me whether m gonna rest the prepared icing into freeze/freezer or room temp? •Is this trick applicable on non diary whip cream?
Hi Rainee. Thanks for your questions. As I am using gel colours, I do not find that they affect the stiffness of my icing. You can always stiffen it back up with icing sugar if your colouring loosens your icing. I also do not rest the icing before using it but if you need to, it will be ok at room temperature. I recommend adding some plastic wrap on top of the icing then popping a lid on your container. You can also store it in the fridge if you live in a warm/humid climate and then give it a stir before using it. This technique will work with non dairy whip cream. I hope that helps.
Hi Mary. Thanks for your question. Yes, it should work in the same way. I've never tried it in traditional whipped cream (as I'm dairy free) but have used this method successfully with royal icing, buttercream, fondant, macarons and meringue.
Thanks for the question. I haven't tried ermine buttercream but this method should work in exactly the same manner. I have tried it successfully with regular buttercream. Let me know how it works out for you. I shall have to try and find a good vegan ermine buttercream recipe to try one day.
Yes! This method works equally as well for buttercream. I love that I no longer have to wait for it to develop overnight. Hope it helps. Thanks for watching and commenting.
I used Hobby Lobby for the green and Americolor for the black. If you don't have the exact ones, it will work with any brand of gel colours. Hope that helps 😊.
Great question . Yes, this method can be used with buttercream and also fondant. I always use this technique any time I'm making any type of black icing 😊
Hi Rebekah. Great question. When I am piping multiple colours, I don't let them dry completely before adding the next colour and that stops the colours bleeding in to each other. Usually this type of bleeding is caused by the moisture from the fresh icing leeching in to the drier icing. I show an example in this video where I create a penguin and pipe the black and white icing one straight after the other: ua-cam.com/video/0gYJva_8VAQ/v-deo.html In situations where I do need to add layers, I always make sure the first layer is fully dry (at least 8 hours) before adding the next layer. You can speed up that process by using a dehydrator or fan as well. Hope that helps.
I have a couple of red icing tutorials on my channel. Here's one that compares 3 types of red food colourings. Hope it helps: ua-cam.com/video/G1x7rojkvVE/v-deo.html
That's a nice black color but isn't it a lot of dye 10 drops, for 1 cup? I'm not being sarcastic, I'm really asking cause I'm new at this. And I'm a little afraid of dyes
Great question and welcome to the world of decorating. You do need quite a bit of dye to get a nice deep colour such as red, dark blue and black. You can use less colour and leave your icing to develop overnight if you prefer but this method works well if you need black icing in a hurry. The colour also doesn't over-saturate with this method either. I hope that helps. I also have videos on a few other colours if you want to check those out: ua-cam.com/play/PLJz3PrDNlDYilW5SJRrsktPKT6i_XMTbP.html
Colour bleed is usually caused by either oversaturating your colours or piping when the adjacent colour is only partly dry. I talk about colour bleed in this tutorial: ua-cam.com/video/0gYJva_8VAQ/v-deo.html
I generally use Americolor gel colours. Hobby Lobbys own brand gel colours work really well with this as well. Good luck with your daughter's grad cap and congratulations to her.
It'll be absolutely fine on the counter. Just pop some plastic wrap on it or the lid of your container to stop it from drying out. I always store my royal icing on my counter for about a week while I'm working with it 😊
Thanks for your comment. I find that using black colouring on its own needs a lot more colour, risks oversaturation and takes much, much longer to develop. I'd be interested to know what brand of colouring you're using if you can get jet black quicker so that I can test it out.
Have you tried this techinique yet? This is the easiest way to make black royal icing, buttercream and fondant if you're in a rush. I would love to hear if you've tried it and what your base colour is. Also, if you found this really useful, make sure you check out my new red icing video: ua-cam.com/video/G1x7rojkvVE/v-deo.html
AAAA thank you! We're making a cake for my friend and we couldn't find black frost
Which two colours did you used....?
This is amazing! It actually worked! My base color ended up being blue
Hum.... I heard that food color is poison and I noticed it change the taste if I put so much of food color. So my icing turn out to be dark gray instead of black.... Can you help... Thanks you in advance.
Hum.... I heard that food color is poison and I noticed it change the taste if I put so much of food color. So my icing turn out to be dark gray instead of black.... Can you help... Thanks you in advance.
I learned a while back that if your black has a green base you can add a small amount of dark purple to make it more black and if it has that grayish purple color, you add the dark green to even the black out. I would be interested to see what would happen if you added just a drop of dark purple to this and see how black it would have gotten.
That's so interesting and makes a lot of sense. I haven't tried that but will definitely give it a go next time I'm making black icing and will share the results here. Thanks for the info 🙂
It's all about the colour wheel. If you want to neutralize a colour then you add the colour that's on the opposite side of the colour wheel. In the instance of black it's all of the primaries together. which would make sense that you'd need red - purple does have red but also blue. Would be interested to try the green with both red and purple options to see what results you can get :)
I’m a watercolor artist and you’re absolutely right about adding the purple to the mix if the black has a green undertone. 👍❤️
Amazing. Thank you so much!! This is very helpful 😊
So happy to hear that. Glad you found the video ❤️
I mix black with a bit of red and it gives me a really nice black without using so much food coloring.
Thanks for sharing. That's a great tip.
Can you use the same technique with whipped cream?
Yes, the same colouring principles apply. Check out my blog post for further details: bakeangel.com/how-to-make-black-icing-in-less-than-15-minutes/
This is a very helpful method for popping my icing colors
I'm so glad to hear that! Make sure you check out my red icing video as well here: ua-cam.com/video/G1x7rojkvVE/v-deo.html
Hi, does this black color faded when you make the cake 1 or 2 days ahead?
Great question. I use this colouring in royal icing, buttercream and fondant and have never had an issue with it fading. Keep it out of direct sunlight once you ice your cake and it will be fine. Hope that helps.
Gracias
You're welcome!
Thank you for this! Will it work as well on italian meringue aka boiled icing?
Hi there. Yes, it should work well. I have tried it with swiss meringue and it turned out great. Just be careful when you are adding in the colour. I would fold it in for meringue rather than stir it.
I’d love to see you try this out with a red base instead. Since green (in the black colouring) and red are opposite colours, mixed together it should make the icing brown at first and then black after time
Interesting. Thanks for your comments. I will try that next time I am making black icing and will share the results here.
How much colour do use for 750g Whipped Cream.
I don't have an exact measure as it will depend on which food colouring you use. The same principles would apply by starting off with the base colour and then adding black from there. Check out my full blog post for more details: bakeangel.com/how-to-make-black-icing-in-less-than-15-minutes/
Love the way it changes colors 😊🌸🌺
Thanks Nahid. It's always great when colours work out quickly.
Does it taste bitter? I’m trying to achieve a nice black without the aftertaste.
Great question. I've never experienced an after taste with these colours. I use AmeriColor and Hobby Lobby gel colours. If you're using a different brand of colour, you could always try adding a touch of flavouring if you need to offset any bitterness.
Plz tell me how to use red food color in whipping cream plzzzzzz telll
Sure. Check out my red icing video here. ua-cam.com/video/G1x7rojkvVE/v-deo.html
Thank you!😄
Thanks for watching 😊
Please clarify these query of mine:
•Ain't those alot of colour drops harm the stiffness of the icing?
•And tell me whether m gonna rest the prepared icing into freeze/freezer or room temp?
•Is this trick applicable on non diary whip cream?
Hi Rainee. Thanks for your questions. As I am using gel colours, I do not find that they affect the stiffness of my icing. You can always stiffen it back up with icing sugar if your colouring loosens your icing. I also do not rest the icing before using it but if you need to, it will be ok at room temperature. I recommend adding some plastic wrap on top of the icing then popping a lid on your container. You can also store it in the fridge if you live in a warm/humid climate and then give it a stir before using it. This technique will work with non dairy whip cream. I hope that helps.
@@BakeAngel A very good morning...Thank you so much. Have a great day...🤗
will this work with whipped cream too? tnx
Hi Mary. Thanks for your question. Yes, it should work in the same way. I've never tried it in traditional whipped cream (as I'm dairy free) but have used this method successfully with royal icing, buttercream, fondant, macarons and meringue.
Hello have you tried it to Ermine buttercream?
Thanks for the question. I haven't tried ermine buttercream but this method should work in exactly the same manner. I have tried it successfully with regular buttercream. Let me know how it works out for you. I shall have to try and find a good vegan ermine buttercream recipe to try one day.
I love your videos😁hey new subscriber here. . I will be trying this very soon.
Thanks for being here. I appreciate your support. Let me know how the black icing hack works for you.
Does it works for buttercream ?
Yes! This method works equally as well for buttercream. I love that I no longer have to wait for it to develop overnight. Hope it helps. Thanks for watching and commenting.
Did must put in freezer or put room temperature after wait colour change black for few minute
I leave my icing at room temperature while the colour develops.
Could I use an immersion blender with royal icing like I do with frosting to get this black color?
I've never used an immersion blender so don't know unfortunately. If you try it, let me know how it works out.
This is way tricky.. Can't wait to try this😍😍 btw which color brand did you use?
I used Hobby Lobby for the green and Americolor for the black. If you don't have the exact ones, it will work with any brand of gel colours. Hope that helps 😊.
hi will this work with buttercream
Hi Jennie. I have used this method with buttercream and fondant and it works equally as well. 😊
can i use it in butter cream
Great question . Yes, this method can be used with buttercream and also fondant. I always use this technique any time I'm making any type of black icing 😊
How do you keep it from bleeding into white (example for icing eyes)?
Hi Rebekah. Great question. When I am piping multiple colours, I don't let them dry completely before adding the next colour and that stops the colours bleeding in to each other. Usually this type of bleeding is caused by the moisture from the fresh icing leeching in to the drier icing. I show an example in this video where I create a penguin and pipe the black and white icing one straight after the other: ua-cam.com/video/0gYJva_8VAQ/v-deo.html
In situations where I do need to add layers, I always make sure the first layer is fully dry (at least 8 hours) before adding the next layer. You can speed up that process by using a dehydrator or fan as well. Hope that helps.
How to make deep red color
I have a couple of red icing tutorials on my channel. Here's one that compares 3 types of red food colourings. Hope it helps: ua-cam.com/video/G1x7rojkvVE/v-deo.html
That's a nice black color but isn't it a lot of dye 10 drops, for 1 cup? I'm not being sarcastic, I'm really asking cause I'm new at this. And I'm a little afraid of dyes
Great question and welcome to the world of decorating. You do need quite a bit of dye to get a nice deep colour such as red, dark blue and black. You can use less colour and leave your icing to develop overnight if you prefer but this method works well if you need black icing in a hurry. The colour also doesn't over-saturate with this method either. I hope that helps. I also have videos on a few other colours if you want to check those out: ua-cam.com/play/PLJz3PrDNlDYilW5SJRrsktPKT6i_XMTbP.html
@@BakeAngel thanks!
This is all green paint??
It's a combination of green and black food colouring. Read more about this here: bakeangel.com/how-to-make-black-icing-in-less-than-15-minutes/
Thank you sooo much it worked with ne ❤️
So happy to hear that ❤
You are awesome! Thank you for the tip! ❤
Thanks so much. Happy to share so that it can help others.
Definitely going to try this tonight
Let me know how it worked out for you.
@@BakeAngel loved it. The buttercream was perfectly black. Thank you.
How can i prevent from bleeding?
Colour bleed is usually caused by either oversaturating your colours or piping when the adjacent colour is only partly dry. I talk about colour bleed in this tutorial: ua-cam.com/video/0gYJva_8VAQ/v-deo.html
Thanks maam
You're very welcome.
What brand of gel color are you using? Thanks! I’m hoping to make grad caps for my daughters graduation. I’m nervous 😂
I generally use Americolor gel colours. Hobby Lobbys own brand gel colours work really well with this as well. Good luck with your daughter's grad cap and congratulations to her.
Do I leave it out to darker? Or refrigerate it?
I left mine on the counter during the 15 minutes. You can refrigerate if you want to but it's not necessary.
If I plan to leave it for an hour or 2 should I refrigerate it or the counter is still fine?
It'll be absolutely fine on the counter. Just pop some plastic wrap on it or the lid of your container to stop it from drying out. I always store my royal icing on my counter for about a week while I'm working with it 😊
Tehaqtz is not less food colouring you should have started with a chocolate buttercream the less food colouring
Appreciate the comment. I wanted to show how to make black icing without using cocoa powder as many people are allergic to it.
I’m seeing green
I started with a green base so you will see a slight green tinge. The icing dries completely black though 🖤
If you enjoyed this video, make sure you check out my new red icing video: ua-cam.com/video/G1x7rojkvVE/v-deo.html
WAYYYY to long for black icing!! Just use black coloring. 🤪🤪
Thanks for your comment. I find that using black colouring on its own needs a lot more colour, risks oversaturation and takes much, much longer to develop. I'd be interested to know what brand of colouring you're using if you can get jet black quicker so that I can test it out.