How to Make Red and Black Royal Icing Easily!
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- Опубликовано: 6 авг 2024
- If you´ve struggled with red and black icing, you aren´t alone! The key to success is using good strong colours and patience! I´ll show you the exact way I colour my icing to acheive the perfect colours every time!
For the products I use, you can see below.
I used the following colours:
Red Icing #1 - Americolor Red Red
Red Icing #2 - Americolor Electric Pink & Americolor Red Red
Black Icing - Americolor Super Black
You can find my royal icing recipe here: / 3rrzuo3-rw
Please note: As an Amazon Associate I earn from qualifying purchases and may receive a small commission if you buy from one of my links below. This is no extra cost to you, however does help me keep my content free for you by supporting my business
For tipless bags that I use:
YOTIPP Piping Bags (regular) - amzn.to/3pJWLOM
Master Piping Bags (thin) - amzn.to/2RMrjTk
Scribe tool: amzn.to/3gkuI5w
Thanks for watching and Happy Baking! 
Хобби
I've found that if I want deep colors without that bitter flavor I make them a few days prior. They will deepen about two shades. After I've made my deep colors I pop them in the freezer so they're always available. And if they go flat you can rewhip them to give them new life. Add a little more icing each time and you won't need anymore food coloring. I hope this helps
I was under the assumption that the emulsion flavor that she puts into her icing keeps them from being bitter because it is flavored icing. I thought that was the whole idea of the emulsion?
@@debjudisch5548 the amount of food coloring it takes to make a true black or red is nearly impossible to mask. She's spot on by letting it rest to deepen the color, but emulsions are nice either way because they're clear in color and strong in flavor.
The closer you are to the color you want to achieve, the less gel color you will need to use.
Jacinda, thank you for the tips! I was wondering about the taste after adding all that color
@@tonibergquist61 oh you bet. And I absolutely love this channel for all of her tips and tricks. I learned the hard way by ingesting a lot of bitter icing. Lol
You’re videos are so good and so helpful! Thank you!
Thank you Stephanie! This was a big help! And I didn’t know I could freeze my icing!! That is a game changer! Lol you’re AWESOME!! Thanks again!!!
Aww thank you so much, so glad it helped ❤️❤️
Red & black are SUCH challenging colors!
They are!!! But hopefully not anymore 🥰🥰
@@LittleCookieCo AGREED!
@@LittleCookieCo 11
Your voice and your videos relax me so much. ❤ love your videos
Thank you so much 🥰
Perfect! That‘s my problem, red and black! Thank you
Happy it helps ❤️❤️
WOW!!! This helps alot!! thank you for this tip:)
You're very welcome! Glad it helps!
Thank you. I was testing some deep red roses for Valentines Day. I really struggled getting the color and in the end it was super deep.
I made that mistake a few times! That's why I like the red red and not the super red from Americolo. I find the super red dried way too dark for me!
@@LittleCookieCo Thank you for the tip!
Always so informative!
Thank you so much!
This tutorial helped me so much!
Thank you!!
I love how you teach 🙂❤ i also would like to know what edible marker you use & where can i order it from? Thanks
Thank you!! For the black one, it is a Rainbod Dust Food Art Pen in jet black, you can find it on Amazon, and the colour ones I use are called food doodlers and cam be found on Amazon as well!
That's cool. Wouldn't have thought to do "test" cookie 🍪 Thanks for videos and all your tips!💜😊
Thank you ♥️♥️
Turn your icing orange first then add red food colouring, works for me every time.
Oh great idea!!
This was helpful thank you! I have a question, do you really need to add more icing to the frozen icing? Can’t i just defrost it and use it as it is?
I will have to start using those brands. Not sure if i could find the in Argentina. I usually use Bloch (Paste) colorant . But I couldn t get to the red and black for Xmas cookies. Looking forward to try this tips. Thank you!
The sugar art is another brand that is very good, but it's powder instead gel and I think they ship internationally. Chefmaster, rainbow dust progels are also great brands, those are mostly what we use here in Canada. Hopefully you can find one of those! And I've visited Argentina, its a beautiful country, would love to go back one day ♥️
@@LittleCookieCo thanks!! We have a lot of limitations with taxes and stuff for overbroad shipments here :( It makes it almost impossible to buy them. I will try with the national brands first. I Love your videos and your cookie recipe is the best. I ve done it 4 times already since Christmas for my kids.
Oh I see, we'll I wish you lots of luck! If there are cake specialty stores or supply places try and see what brands they recommend. And so happy to hear that you've made the cookies 🥰🥰
This video has helped me so much I love the shape of the second mixing bowl you mix with! I was wondering if you could tell me what brand it is and where I could buy it?
Thank you!! On the bottom of the bowl it says BIA International. I bought them at a local store but they've closed down a few years ago. But maybe you can search that name and find them!
The dreaded colours 😁 The biggest issue with black is you put too much and after it dries it sort of crumbles. Thank you for the tips. The test cookie is awesome idea!
Yes!! Everyone's nemesis 🤣🤣
In her recipe and instructions on making her royal icing, she says that over-whipping your icing will make it dry out and crumble. Maybe that is part of your problem? I don't understand how it could just be a problem of being a certain color.
@@debjudisch5548 It's the quantity of food coloring added, not (normally) and over-mixing problem. As red and black usually require a higher percentage of food coloring to be added (this is why she said to add it before thinning as there's so much in the royal icing that it already changes the consistency) to the same amount of royal icing. If you just leave out a drop of gel coloring to dry, it will be crumbly and unpleasant whereas a drop of royal icing will be smooth and shiny. Too much gel coloring affects the finished royal icing and the texture and appearance after it dries.
@@chandrawong449 Thanks for explaining that! I learned something! You must do lots and lots of baking and decorating?
Lots of great tips! Just to clarify: do you add white gel first regardless of what color you are trying to achieve?
Yes! I add it when I make my icing, so no matter what color it becomes later it has white in it!
Thank you so much for this very helpful video as always. I just have a couple questions in regards to freezing.
How long can you leave it in the freezer before it goes bad? How do you treat the icing after it's been frozen? Do you have to re whip? Can you freeze any left over icing a second time?
I usually keep it in the freezer up to 6 months! And then you just defrost on the counter and most times don't need to re-whip, I just give it a stir when coloring it and its fine. And yes I freeze a second time not to waste leftovers!
Awesome! Thank you so much for all your help and always responding. You are the best 😊😘
Do you ever freeze in a piping bag or do you remove extra and put it in something?
I always freeze in my piping bags 😁 I'll wrap up the tips (like fold thems over and roll them up so the icing doesn't leak out) and then put them in freezer ziploc bags and toss in the freezer!
Hiya. First of all I just want to say thankyou for sharing all of your videos. They have made such a difference to the quality of my biscuits (cookies, sorry, I'm an Aussie 😁) In regards to freezing the icing, can you freeze decorated biscuits? I have read both for an against freezing and now I have no idea!! Thanks in advance
Hello! And you can call them biscuits 😁 and I'm so happy you enjoy the videos! Yes you can definitely freeze them! The most important things when freezing is to put then in an airtight container and when you go to defrost them, make sure you leave them in the container until they are at room temperature! If you open the container while they are still frozen or cold, they can develop condensation and then the icing gets wet and can get ruined I've frozen cookies in containers and ziploc bags as well, both work!
@@LittleCookieCo thankyou so much for the help. This will definitely make my life easier. I also wanted to say how much my family loves your cookie recipe. It's my new go to. Even my hubby likes them and he's not a big sweet tooth
What a great video! I was wondering, will the gel color change the taste at all? Also, I heard that you can make your black starting with brown? Do you think that would be a good idea? Your videos are always so informative and actually helpful! Thank you so much for caring enough to share with us! I know I need ALL the HELP I can get. lol!
Thank you so much!! Yes you could definitely make black from brown as well!! I know some people that will mix all of their leftover icing colours too and then add some black to get black. So lots of options! And gel colour is pretty concentrated so although it looks like a lot compared to how much icing there is, it's not that much and you cannot taste it. Most colours are much better these days and have no real taste!
@@LittleCookieCo Yjank you for getting back to me so quick! :-) I know the video was not about fondant, but could I ask you a question about it?? I really couldn't afford to buy a bunch of colored fondants, and I thought that as infrequent as I use them, they would just dry up and be wasted, So, I bought some white, but may have made a mistake! Can I color the white fondant that comes from the store? Also, when it is brand new, is it pretty hard until you woek with it? AND, does it really not smell very good? I'll tell ya', this is gonna be an interesting "baking for the holidays" in my house!!! lol! Guess I had more than one question! Sorry, but I thank you for ALL of your help and I respect it greatly. Thank you so much...
I'm no expert on fondant (I used it a few times and much prefer buttercream) but yes you can definitely color it with the gel colours! And it does come really hard but as in squish it and knead it, it will soften! And some of the do not smell good. You should search up marshmallow fondant, you can make it yourself and its delicious!! You basically melt marshmallows and add powdered sugar, a bit messy but tastes amazing and much cheaper to do. Best of luck!!
@@LittleCookieCo Oh, thank you SO much! You've been so kind and such a help! Yes, I actually have that marshmallow fondant recipe. (I have a recipe for everything you can imagine!!). But I just needed some on hand for an occasional small piece on a cookie or cupcake.
I feel like I've been through it all, I love to bake and have tried almost everything (ok maybe not) but have probably spent a lot of time researching and watching videos and asking questions so if can help a bit, at least it was worth it!!
Hello! How do you suggest freezing your royal icing? Do you keep it in the pipping bags or do you put it in Tupperware containers?
If the icing if leftover or in piping bags then I roll up the tips and put them in a ziploc freezer bag. If I have leftover icing I haven't colored or bagged the I put it in a container, ill put saran wrap touching the top of the icing and over the edges of the container and then put the lid and freeze like that!
Great tutorial! What bags do you use?
Currently using The Cake Mama bags and some ones off Amazon, I've linked them below:
scoop-n-save.com/tipless-medium-disposable-piping-bags-100-pk/
www.amazon.ca/Thickened-100pcs-Disposable-Cupcake-Decorating/dp/B073JC881S/ref=mp_s_a_1_1?dchild=1&keywords=tipless+bags&qid=1607751697&sr=8-1
How does the icing taste after adding so much gel. I made both red and black icing for a graduation set. I made it a couple days a head of time to achieve a nice red and black the icing was red/black but it tasted a little bitter. How can I prevent the bitterness? I used Americolor red and black gel. Thank you!
I feel like some people taste it more than others unfortunately. For me, once it's on the cookie I can't taste the colour at all. But make sure you flavour your icing well too, as I find the colour taste is much stronger if you're not flavoring your icing.
If I make with 1 day prior, does it have to stay on the fridge? Loved the video, it helped me a lot 🥰💙
If you talked about it in the video, I'm sorry, English is not my first language. 💙
No problem at all! You don't have to put it in the fridge, you can leave it on the counter!either way is perfectly fine 😁
Add cocoa powder first then add black food colouring, works every time.
You have to be careful with Cocoa powder, I've done it a couple times and it never dried properly!
Hi there! Awesome video!:)
How long can you store royal icing in the freezer?
I have to always make new royal icing every single time and it’s so time consuming. I hate it lol
Thank you!! I say up to 6 months is good in the freezer! And yes, anything to speed up the process is always good!
@@LittleCookieCo thank you for responding so quickly:)
Also, what would happen if you used oil based color for royal icing?
Oil and royal icing don't mix well, it will basically break down the icing so you wouldn't want to use those colours.
Hey do you make fondant cookies?if yes can you make tutorials on it
Unfortunately I don't work with fondant
Woohoo
What is going wrong when I have a beautiful red flooded cookie drying and it starts to develop dark spots, almost charcoal gray....I've had that happen with dark green as well.
Hmm that's strange, the only things I can think of is maybe butter bleed (so the icing is absorbing butter from the cookies) or maybe it's a bad batch of colors and the specs are not fully dissolving? I'm not too sure
This is probably to late but you said you can store royal icing in the freezer so how would you store it? Thanks
I like to store mine in an airtight container but before I close the lid, I put saran wrap and touch it to the icing and have it hang over the edges. Once you color and bag it you can also store it in the freezer, if there already bagged then ill put those bags in a big ziploc freezer bag!
👌👏🏽
How does the Red Red compare with Tulip Red or Christmas Red? Also, opinion on Chefmaster Black Diamond?
I find tulip red and Christmas red weren't as strong as red red, so I always stick with this one. If I want it a bit brighter I'll add some lemon yellow. I haven't never tried Chefmaster but have heard good things!
@@LittleCookieCo Thank you!
I use dried egg white powder to make the icing. How long can it stay in the freezer???
I've had mine up to a few months without any issues!
Is there a reason why you cant mix the color first and then add to the icing the final or closer to the final color and avoid changing the icing consistency?
Sorry I'm not understanding, could you try to explain it to me again?
Can i add cocoa powder to the royal icing to deepen the red and black colors ?
My experience with cocoa powder has not been great, when I've added it to my icing it has not dried properly both times. It was still soft after a couple of days. I know there are some chocolate royal icing recipes out there so it may be good to follow those, but I'd avoid using it (even though it tastes amazing)
If you mix the color a day before, can you leave it out on the counter or do you have to refrigerate? I make my royal icing with meringue powder. Thank you.
You can leave it on the counter, but recently I've started to refrigerate my icing as I find its slows down separation but for one night it shouldn't be a problem!
Thank you!
You're welcome
Thank you for video. Why do use electric pink? Is it any reason you don't use electric red? ❤
It was to show you that you can make red starting with a pink base, as some people like to do! You may find it uses a little less red colour to get the same red!
@@LittleCookieCo a, ok. Thank you very much. I was thinking may be it has different effect. 😍👍
What will happen if you used oil based coloring in royal icing?
I've never even heard of "oil-based" coloring for this. I wouldn't think it would even hold together! WHere did you find something like that?
❤
🥰
Hi steph what product do you use whiten your icing ? Thank you 🙂
I use either Americolor white food gel or Chefmaster white food gel colour!
@@LittleCookieCo thank you steph !! 😮💨👍🏼🥹
You're welcome 🥰
I've been told before that adding a very small amount of powdered food Grade charcoal helps make a very dark black. It has always worked for me! No taste....great color! Any thoughts?
I have never worked with charcoal! It its food grade I couldn't see why not! As long as the product is edible and doesn't have a bad taste I don't think it would hurt to try. The only thing I can think of would be if it changed the way the royal icing would behave or dry. But definitely worth a try!
@@LittleCookieCo It is used alot as a "detoxing" type thing.....totally edible! But I tell you.....you only need a very small amount to make a PURE BLACK colored frosting! I usually do like you suggested with the pink....and then darken to red. I put in black food coloring...then follow up with the charcoal powder to get a jet black. And if you are just frosting.....I start with a tub of the darkest chocolate and then add the charcoal powder! Works great!
Never changes the taste of any frosting! It's been a life saver for me! Try it! I enjoyed your Halloween cookies alot! Thank you.
Well thank you for the tip!.I'll have to find some edible charcoal now 😁😁
@@dtcrum Be very careful when adding activated charcoal to food. As you said, it's used medically for it's absorptive properties when people ingest certain poisons. However, it absorbs things no matter what. It changes the effectiveness of prescription medications (including birth control). ALWAYS let people know you've added activated charcoal before they eat something with it.
You mentioned freezing your dark colors so you don't have to go through the same. I just made outline in black and I know I have a lot so how do I freeze it?
I just put my piping bag in a ziploc bag (and roll up the tip) and then freeze. Then next time I can add some fresh icing to it and have more of that colour!
What do you mean roll up the tip?
The tip of the bag, I just roll/fold it up so the icing doesn't leak out
how long can we freeze the icing in the freezer?
I've left if for 2-3 months without any issues!
my black flood icing dries with bubbles and steaks once it dries...it doesn't look smooth and shiny like the other colors? What am I doing wrong? I would be grateful for any advice..I am new to decorating cookies with royal icing and I like to use black a lot.
It could be a combination of things! If your icing is crumbly and bubbly inside (if you break it open) it could be your icing is overmixed. Or it could be that you've put too much black colour and so it's oversaturated. To get rid of bubbles I'll let my icing sit for half an hour or so covered in a damp paper towel and let the bubbles rise. Then just run your spoon over to pop the bubbles and you'll have less in your icing. The streaks can be because the icing has sat in your bag too long for a day or too) and had separated a bit, so you just need to massage your bag really well if the before you use it again. And happens more with darker more saturated colours. Black develops over time as well so you don't have to use tons right away it should darken as you let it sit.
@@LittleCookieCo Thanks so much!I love love love your channel!I am learning so much! Kudos to you and many blessings!
Thank you and right back at you!! I'm glad you find the videos helpful ❤️
but does it taste bitter..?? How do i get the bitterness to go away as I add more red?
Mine has never tasted bitter. Which brand are you using? It could be because of that?
@@LittleCookieCo I use Americolor
Very strange, I never noticed a butter taste with their colours. I've never tried it but I've heard hobby lobby brand red is really good and doesn't have taste to it!
👏🏻👏🏻👏🏻🌸💕
🙋🏼♀️I HAVE A QUESTION.......My problem is any time I make ANY deep colors in frosting they end up having this terrible bitter flavor from adding so much color gel. Is there any way to lessen the bitterness or get rid of it entirely? Please let me know because it ruins the taste of the cake or cookie it’s on, and isn’t the whole point of eating a cookie for it to taste good, not just look good? I mean, otherwise we would call it a painting and hand it on the wall, right? 😂🤣
I totally agree!! No one wants a dessert that doesn't taste good. The first is to try and use the least amount of colour as you can, of course with dark colours that's tough. But if you do them in advance and let them sit and develop, that helps a lot. Second is the brand. I find with americolor I never got a funny taste, I've also hear that the hobby lobby red is really amazing and has no taste. I've never tried it but heard it several times. It could very well be the brand you are using and may be worth it to switch or try out some new brands.
@@LittleCookieCo Thank you so much for answering my question, that’s really good info. I was curious about trying natural food colors that I have seen on Amazon that are made from ground, and dried fruits and veggie like beets and berries, have you ever tried it? If you have, what did you think? Was the color not that good? Did it make the icing taste funny? I’m curious about it. If it works well it can see how it can be a healthily and pleasant alternative option to color frostings, don’t you think? I also want to say, I love your videos. I can’t wait to see what you come up with for Easter. I wonder if there was a way to make an edible Easter basket 🧺 made from cookie dough. That could be AMAZING 🤩 Anyway, thanks again and take care 😁👍Dee
I have never tried natural food color although I'm tempted sometimes! I feel like there would be a taste but I could be wrong. I've seen some stuff, not necessarily cookies, but I don't think you can acheive the bright and vibrant hues that food coloring gives, but many people gave unique styles and muted, dark dramatic colors are in now and I feel like natural food coloring would fit in perfectly with that!
And an edible Easter basket!! That would be amazing 😍 I will keep that one in mind for the future, don't think I can pull it off fast enough for Easter this year. I have made a 3D toolbox out of cookies with cookie tools inside. I definitely want to make a video on that or something like that! So I'm sure a basket could he possible!
I often find 24hrs later my red is too dark and not vibrant. I'll keep trying not to overdo it.👏👏👏❤
I sometimes like to add a little lemon yellow too to make it nice and bright and try not to put too much red! Good luck!
@@LittleCookieCo ooh! I'll try that. Thanks very much. I referred to my colour wheel at Christmas for complimentary colours. ❤❤
I'm not very good with colours but I always find my red dried a dark colour and I prefer bright colours, one thing I noticed is the super red from americolor was darker than the red red when it dried and then didn't have anything else but lemon yellow so though could do no harm haha and seems to work!
@@LittleCookieCo it makes sense as lemon juice is a natural whitener. I've learned alot from you 😍
Oh I meant the colour called lemon yellow, but maybe your on to something there!
So, I guess we can’t use the water base colouring at all?😮
It's best not to as it changes the consistency too much and it's not as strong so it's really hard to get the true colour
hmmm...some of the Americolor food colourings are banned from use in the UK and Eu,, due to the chemical colourants used and their impact on conditions such as ADHD etc
Really? I've never heard anyone mention that before. They're so widely used in North America
What food coloring is safe?
Can you share us how to make this cream?
Here you are ruclips.net/video/L5mVKZnTqac/видео.html
@@LittleCookieCo hi! The video is unavailable :( was it taken down?! Thank you!
The video that is linked in the comment above or the video you've commented on? I checked both and for me they are working. That's really strange!
Does it leave your mouth black when you eat it?
It does! Unfortunately most black icing always leaves your mouth black and goes for other colours like blue as well.
@ Wendy
That's part of the fun! Kids love that!
So true 😁😁
I was pretty sure that you were Canadian and then when I heard you say the word process I knew for a fact you were Canadian LOL
🤣🤣🤣 apparently I never new until I started making videos that I had a Canadian accent!!
@@LittleCookieCo 😹😹 RUclips isn’t really giving me my notifications otherwise I would’ve responded days ago. Yes you definitely have a Canadian accent
When I left Canada and moved to the United States I was working for American Express and all of the customers kept saying where are you from because I would say “out and about” with that Canadian flare
🤣🤣🤣 I love it!! That's too funny haha. I really didn't know we talked like that hahaha but I guess we do!
Some people add cocoa to make the black blacker?🤔
I've done that before and it tasted amazing BUT my icing didn't dry properly and took days to dry. It also dried all wrinkly both times, so I never did that again.
@@LittleCookieCo ok, interesting 😊
We do not have Americolor here. Can I use Rainbow Dust Pro Gel to colour the icing?
And if I wanna make (dark) colours in advance, how do I store the icing? Airtight container in the fridge or at roomtemperature?
Rainbow Dust works really well too! They have the best Navy blue that I've used! You can store them at room temperature if you will be using the next day or in the fridge, either way works. You can put them in an airtight container and put saran wrap touching the surface of the icing before you put the lid on
@@LittleCookieCo Thank you so much for the quick answer ♥️ If I wanna use the icing after storage, do I only have to stir it a little bit? And if they were in the fridge, do they have to be at roomtemperature before using?
Sorry for so many questions 🙏🏽
No, don't be sorry! I had all the same questions before too 😊 yes I usually give it a stir. Thicker icing tends to hold up better and not separate, but thinner icing ca separate especially when left on the counter, so a good stir helps it come together! And its better if you can let the icing come to room temperature from the fridge, but it usually does quickly, and you can always stir it and that helps it warm up a but quicker too!
@@LittleCookieCo I am really excited to try out your recipes 😍 I watch all your videos several times and your cookies are so beautiful. You make me want to bake cookies, too. Thank you so much ♥️ It is my first time trying out royal icing cookies, I hope they will be tasty and pretty 🍪
Thank you ☺☺ im so happy you will give then a try! It takes a little practice to get the hang of it, so be patient and remember they are just cookies and meant to be eaten, so have fun! But the more you make them the better you will be and I'm always here to help out if you have any questions 😁
Do you have any zoo animals or Noah’s Ark designs.
Unfortunately I don't, but it's on my list to do one day!!
Hey,love to watch your videos and tutorials.
I have a question,how do you make your icing?
Thank you so much! You can find a video of my royal icing here and the recipe is in the description below the video: ruclips.net/video/L5mVKZnTqac/видео.html
@@LittleCookieCo thank you 😊
You're welcome!