Help With Black Buttercream Icing

Decorating By Debster287 Updated 17 Dec 2008 , 1:36am by Kiddiekakes

Debster287 Posted 15 Dec 2008 , 2:43am
post #1 of 8

I am wondering what I am doing wrong. It seems that when I decorated w/black buttercream icing, the next day it has leaked around the edges. None of my other colors seem to do that just the black leaves a redish tint around it. What can I do? Thanks for your help. icon_cry.gif

7 replies
indydebi Posted 15 Dec 2008 , 2:46am
post #2 of 8

Has your base icing crusted first? I find if the base icing has crusted (i.e. "dried"), then there's no color bleeding. Wet will bleed onto wet.

tonedna Posted 15 Dec 2008 , 3:01am
post #3 of 8

I found out the hard way that some black colors from certain companies tend to leak..Wich company color are you using?

Debster287 Posted 15 Dec 2008 , 7:32pm
post #4 of 8

I am using the wilton colors. I have not had any trouble with the other colors. Thanks for your advice. I will also try to let the base frosting tint first.

tonedna Posted 15 Dec 2008 , 7:33pm
post #5 of 8

I know as a fact that chefmaster wont leak..

Monkess Posted 16 Dec 2008 , 4:12am
post #6 of 8

I dont know how much you need, but with black I find it much easier to use the ready made wilton black tube-they dont bleed as well and are a much nicer black.

cakesdivine Posted 17 Dec 2008 , 1:20am
post #7 of 8

I start with chocolate buttercream and add chef master black, I never have a bleeding issue with their gel colors, and my BC doesn't ever crust.

Kiddiekakes Posted 17 Dec 2008 , 1:36am
post #8 of 8

Americolor Super black doesn't leak either...or at least I have never had it run!!

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