I have placed 3 1/2 jars of Wilton brown to create a dark brown icing. I now have a mess! How do you make dark brown icing? I need to finish the cake tonight. Help MUCH appreciated!!!

I had some Americolor choc brown and I added some Wilton black to it to make it darker, although it did give it a slight grainy look, but that was probably just my icing!

I don't suppose you could use choc bc?? Sometimes you can get by with it and sometimes they just don't want choc.

Agree on the Americolor Chocolate Brown, the client didn't want chocolate but needed dark brown. Brown takes a lot of color, have you let it sit for a couple of hours to darken?

If your client doesn't care.....add the cocoa. you may need to add a tad bit more liquid to it if it seems a little dry.

They don't want chocolate. Why is it that my icing looks a little grainy. If I start to wash a spoon, all the brown will wash off and I am left with the white shortening showing. It doesn't seem to mixing together very well....

Red and green will make brown as well, and try to let it sit so the color will develop.
I use red and green to make my brown all the time, it seems to take less color and you can control the type of brown you make.
Also mix in a little glycerin, that should bring it all back together again, I don't know how it works but I've had to do it a few times with Royal Blue.

I have noticed that with the wilton coloring also. When I have made a dark red color it looked grainy. I don't know what does it but I have had that problem with wilton. I do like americolor better but did not have red. I am sorry I don't have another suggestion just wanted you to know it probably isn't your icing it is the coloring.

Add a little bit of black to the brown frosting until you get the shade of brown that you need. I had the same problem about a month ago when I had to make a dark brown (sable) colored buttercream.

Glycerin works wonders in thinning or *undrying* some paste colors.

The color will deepen upon setting. My kids accussed me of making Spiderman 'pink' and were really freaking out until the cake set for a few hours, then the color was red.

I have noticed the speckling and separation with the Wilton Brown myself, it wasn't my recipe (high ratio shortening, and salt is dissolved), it's the Wilton Color. The exact same batch of buttercream was fine with the Americolor Brown.