Brown (Not Chocolate) Buttercream

Decorating By cakedecr8r Updated 11 Nov 2008 , 4:44am by dandelion56602

cakedecr8r Posted 9 Nov 2008 , 6:41pm
post #1 of 11

Does anyone know how I can make a rich brown buttercream that isnt chocolate?

10 replies
GI Posted 9 Nov 2008 , 6:53pm
post #2 of 11

Make your normal BC and then tint with a hint of brown color? Is that what you are looking for? Either use Americolor brown or Wilton? That's what I would do if I didn't want chocolate.

HTH! thumbs_up.gif

alanahodgson Posted 9 Nov 2008 , 7:47pm
post #3 of 11

I hate the shade that the wilton brown comes out. It never seems dark enough. A trick I devised-don't ask me how this came to me, but it works- is to add some violet. It deepens up the color and makes a nice warm brown. You'd be surprised at how much violet it will take before it starts to take on purple undertones. Go too far and it WILL look purple, so tread lightly at first until you get the color you're trying to achieve. If you do go too far and get purplish brown, just remember opposite colors make brown, so counteract the purple with a TINY bit of yellow to neutralize the purple.

Hope that helps.

GI Posted 9 Nov 2008 , 8:31pm
post #4 of 11

Alana I agree the Wilton brown looks like poop. Toba Garett's book suggests different colors blended like this. Would the yellow of the butter change the color, too, I wonder...

cakedecr8r Posted 10 Nov 2008 , 3:59am
post #5 of 11

Thanks for the tips. I will try that. I dont use butter so that I dont have to worry about

alanahodgson Posted 10 Nov 2008 , 9:40pm
post #6 of 11
Quote:
Originally Posted by GI

Alana I agree the Wilton brown looks like poop. Toba Garett's book suggests different colors blended like this. Would the yellow of the butter change the color, too, I wonder...




I am usually coloring fondant, rather than buttercream, but I don't think the yellow of the butter would alter the coloring that much. If anything, you might just have to add a pinch more purple than you would with an all white buttercream.

mpaigew Posted 10 Nov 2008 , 9:49pm
post #7 of 11

At home I use Americolor brown, but at work we don't have brown (yeah, I don't know why) so I mix together green, red, and orange to get a warm chocolate color brown.

smab109 Posted 10 Nov 2008 , 9:49pm
post #8 of 11

I just did this last week! Use AmeriColor Brown and it worked perfectly. I make my BC with all butter also.

jenlg Posted 10 Nov 2008 , 9:58pm
post #9 of 11

I read somewhere that violet slowly ''cancels'' out the yellow color. Haven't been in the situation to try it yet though.

jillmakescakes Posted 10 Nov 2008 , 10:03pm
post #10 of 11

I used a combo of leftover colors (red, orange, yellow, blue, green) and about two jars of wilton brown to get the brown color in the blue and brown cake in my photos. My clients wanted chocolate brown but not chocolate icing, go figure.

dandelion56602 Posted 11 Nov 2008 , 4:44am
post #11 of 11

I just made a pink & brown cake (in my photos) & I used about 1 1/2 jars of Wilton brown & about 1/2 tsp of CK brown. If you'll mix it ahead of time & let it sit at least a couple of hours it will darken. I too had the "want brown but not chocolate". I was pleased w/ the color of brown.

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