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 Black Frosting These days, there’s not a lot of mystery left to making black frosting. Wilton’s colored gels (which include black) are available in more places (like many Michael’s craft stores) and McCormick’s has a liquid black food coloring available in many grocery stores.
Still, some tips are in order for the easiest black frosting you can make.
- Make your life easier by starting with chocolate frosting. It’s possible to get a black frosting when starting with white frosting, but you’ll have to add so much food coloring (liquid or gel) that you might notice a change in the taste of the frosting.
- If the Wilton’s gel colorings are available, choose those over the liquid coloring. You’ll use less coloring and run less risk of ruining the texture of your icing.
- If your black is looking a little green (sometimes a problem with McCormick’s), add a few drops of red coloring (one drop at a time). If your black is looking a little purple (a problem with some gels), add a few drops of green coloring (one drop at a time).
- The first time you make black frosting, be aware that the color will deepen with time. You may think you can’t get any deeper than a very dark grey, but if you’ve started with chocolate frosting, that very dark grey will likely be very black within an hour or so.
- If you simply can’t find black food coloring (or it’s a late night cake emergency and no stores are open), you can combine green, red, and blue, food coloring to make a passable very dark grey. It won’t be black frosting, but in a Cake Emergency, sometimes a compromise is good enough.
Tags: black cake frosting, black frosting, black icing
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