Okay - I know this is not a new question, but I can't seem to get this right.
I started out with chocolate buttercream and added Wilton black food colour, and all I got was grey buttercream. That was yesterday, and the colour has not intensified any.\\
How much food colour do I have to add to get a nice black?
I use store bought chocolate frosting because you have to start with a very dark chocolate to get the black. If your choc buttercream wasn't a really dark brown you will have to add lots of black paste color to get it to go really dark or as in your case it will only turn a grey colour.
I use the powdered color, but seriously, depending on how much icing you're coloring, it can still take an entire bottle.
The only way I have ever gotten a really nice dark black was to use americolor super black and make it a week in advance. The longer it sits, the darker it gets. The same goes with really red icing. Other than that - dark grey is about as good as I can get on short notice.
Always start with a chocolate buttercream for red or black- if you're making it yourself, add some melted dark chocolate. I use the Americolors as they work best I find.
i always use Wilton chocolate butter crm and add black to it. i always let my client know that the black is all chocolate. some folks look at black and think BITTER.
Hi there, I always use SUGARFLAIR PASTE COLOUR- EXTRAS. I also had this problem until I found this. It's a paste and you don't have use a lot to get a jet black colour. I don't know whether you can get in the US.
Thanks to all. I will order some Americolor from Golda's Kitchen and try again.