Everytime i make black buttercream, it's thin and it runs. I can't add more butercream because that obviously makes the icing grey! How do you make your black buttercream, what coloring brand do you use? Any advice would be appreciated, i have a bratz cake coming up! Thanks!
I use McCormick brand black food coloring from Wal-Mart in the baking aisle, or AirBrush coloring. Both work fine for me.
It helps to start with chocolate icing and use Americolor.
Make your black buttercream at least a few hours prior to using it. You can make it just a deep grey and it will darken to a black if you let it sit.
ditto what tug said...and if you don't want to use chocolate as the base, Americolor gels still make a huge difference. Even with regular BC, I can get a much better black with Americolor than any other brand I've tried.
I do the same as tug. I start with chocolate bc and then add Americolor Super Black. I typically use Wilton color, but if I need it to be rich (Red, Navy) I go with Americolor.
Also, try using a stiffer icing before adding the color, that should help with the thinning problem.
Americolor Super Black - love the stuff. Never runs for me. And I start out with white BC - it is so good that you don' t have to add that much to get black. Even with the first few drops, you get a nice almost light black, not even gray.
wow thanks for all the great advice!!
Also try adding 2 TBSP of Merignue Powder! It helps hold dark colors and keeps them from fading or bleeding!