I think I read on here that one way to get a good dark red was to start with a little brown. Could I just mix some chocolate ganache into my buttercream? Then add the red, of course. I only have Wilton colors and can't get anything else before I need it. I'm worried about that bitter taste if I use too much color.
Yes I've used a little brown or black to deepen my red icing. Just remember to let it sit at least a few hrs after mixing it as it does continue to darken as it rests.
You could try adding ganache but it will alter the properties of your butter cream, so depending on how much you need to cover you should take that into consideration.
Oh, good point. It would probably keep it from crusting properly. I'll just use brown coloring. Thanks!
If I were you, I'd start with red and then add brown.