How To Make Black Icing Recipes

HOW TO MAKE BLACK ICING

How to Make Black Icing image

Learn how to make spookily dark black icing for all your Halloween cake and cookie needs. This true black frosting doesn't taste like food coloring, won't stain your teeth and it's a cinch to make.

Provided by Sweet ReciPEAs

Categories Dessert

Time 5m

Yield 2

Number Of Ingredients 3

Ingredients

1/4 cup unsweetened cocoa powder
1 tube black gel food coloring
1 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting

Steps:

In a large bowl, mix together frosting, cocoa powder and a tablespoon of the black food gel to start. Combine.
Add more black food gel until the frosting has reached the desired color.

Nutrition Facts : ServingSize 1 Serving

BLACK FOREST CAKE ICING

Black Forest Cake Icing image

This recipe is great with black forest cake or on any other cake. Pair this icing with cherry pie filling and your favorite chocolate cake recipe for a delicious Black Forest cake.

Provided by D.C. Simpson

Categories Desserts Frostings and Icings White

Time 20m

Yield 12

Number Of Ingredients 3

Ingredients

3 cups heavy whipping cream
4 ½ tablespoons white sugar
1 ½ teaspoons vanilla extract

Steps:

Beat cream, sugar, and vanilla extract together in a bowl with an electric mixer until icing is stiff. Refrigerate until set, about 15 minutes.

Nutrition Facts : Calories 225 calories, Carbohydrate 6.4 g, Cholesterol 81.5 mg, Fat 22 g, Protein 1.2 g, SaturatedFat 13.7 g, Sodium 22.7 mg, Sugar 4.8 g

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100% (3)
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Published 2006-04-02

Buy or make your icing. Unless your heart is set on vanilla, go with a chocolate icing. Starting with a brown-colored icing means you have to use less dye to achieve a black hue.
Choose a black food coloring. You may be limited to what they carry at your local grocery store, but if you have a choice between liquid or gel coloring, choose the gel.
Thicken your icing if necessary. Adding the dye (especially liquid) may thin out your icing, which can lead to bleeding. Store-bought icing will probably be a fine consistency, as it is usually nice and thick.
Add black dye to your icing a little bit at a time until you reach the desired shade. You will probably end up using a lot of dye--sometimes up to 1 oz or a teaspoon of coloring per cup--but it's better to add it gradually so you don't accidentally overdo it and end up with runny or splotchy icing.
Taste the icing. Black icing can make your icing bitter and unpalatable. If this happens to your icing, look at section two (Addressing Common Problems) to learn how to cover the bitterness.
Cover your icing and let it sit. If you are close to black but can't seem to get past a dark gray, give your icing a few hours to develop. The color will deepen over time, and in as little as one hour your dark gray icing can turn a rich, complex black.

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