Buttercream Disaster Ii Help Wilton Black Turned Icing Green

Decorating By punkyf Updated 17 Apr 2013 , 8:56pm by Annabakescakes

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punkyf Posted 10 Aug 2009 , 11:51pm
post #1 of 16

Just made another batch of buttercream with hi ratio shortening. It turned out wonderful. I then put wilton black color in it to make grey and it turned green. How in the world can I get this icing to be grey? I'm making an adding machine cake and if things don't work out it may be a green machine. Please Help!!!!

15 replies
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punkyf Posted 11 Aug 2009 , 1:29am
post #2 of 16

I somewhat solved my problem. I remixed some of the white icing from the Buttercream Disaster Post that had sit on the counter for a few days and added a spoonful of the hi ratio shortening. It turned out pretty good. Acceptable. I then mixed it into the green icing that was suppose to be grey and it is a lot better. At least it looks more grey not. Whew! Thought I was going to have green adding machine.

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peg818 Posted 11 Aug 2009 , 11:39am
post #3 of 16

if you are able to use chocolate, invest in some black cocoa and use that as a base for black, you will get a wonderful black with out the nasty taste, and if you just need gray a little black cocoa would usually suffice

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MaryAnnPriest Posted 11 Aug 2009 , 12:09pm
post #4 of 16

For a good black, I find that starting with a chocolate frosting works best. If you don't want to use chocolate maybe just add some brown to the 'green/gray'. It might have the same effect and give you a better black. Don't know, just a thought. Good luck!

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Ruth52 Posted 11 Aug 2009 , 12:13pm
post #5 of 16

I have had the same problem. Made hand cuffs once that had a green tint to them. Yuk! Another problem I had with black colored bc, it would bleed red on white bc when i was using it for writing. I have found when I need black frosting that I first start with chocolate buttercream and add black gel color. It works great and no more bleeding.

Hey Peg818, where do you find black cocoa?

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peg818 Posted 11 Aug 2009 , 2:55pm
post #6 of 16

i buy black cocoa at my local cake decorating store. But hersheys puts out a special dark cocoa that i have seen in the grocery store, not as black as the black cocoa put darker then the regular hersheys.

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Gingoodies Posted 11 Aug 2009 , 2:58pm
post #7 of 16

You can get black cocoa from the King Arthur Catalogue.

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tiggy2 Posted 11 Aug 2009 , 3:37pm
post #8 of 16

Use chef master liqua gel colors and you wont have that problem.

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StarbucksAddict Posted 12 Aug 2009 , 1:33am
post #9 of 16

I doubt it was something you did. I've had the same issue--trying to do a silver so I wanted a grey fondant base. Used Wilton black. And I got PURPLE. Per Wilton, it "takes a lot of colors to get black, so you should have stirred the color before using it." I did that lady, and that bottle gave me a lovely shade of purple. So, no more Wilton colors for me. No way, no how!

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punkyf Posted 12 Aug 2009 , 11:38am
post #10 of 16

I agree, no more Wilton Black.

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kgorhan Posted 15 Feb 2013 , 10:17pm
post #11 of 16

I found this thread as I had the same problem last night. Unfortunately the responses didn't help much. BUT I did learn something about the color wheel. The correct answer is to add red. It worked beautifully. I too will be switching away from Wilton colors.

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ConnieJ Posted 19 Feb 2013 , 6:03pm
post #12 of 16

The Americolor Super Black works great!

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Ducky316 Posted 24 Feb 2013 , 11:43am
post #13 of 16

Americolor super black is indeed the best....but also remember that black & red icing both need to rest overnight to darken completely. (It's the same for fondant)

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Annabakescakes Posted 24 Feb 2013 , 6:58pm
post #14 of 16

AAgreed, on the Americolor black! Decopac isn't bad, either.

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pamcake3 Posted 17 Apr 2013 , 5:12pm
post #15 of 16

I have actually never had it happen with Wilton black or Americolor black...but I just had it happen with Americolor super black.  I added half the bottle to half a pound of icing...and it was army green.  When I added a little water to my frosting (about a Tablespoon or two, it seemed to release the black magically.  Go figure.  For what it's worth to someone else out there...

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Annabakescakes Posted 17 Apr 2013 , 8:56pm
post #16 of 16
Quote:
Originally Posted by pamcake3 

I have actually never had it happen with Wilton black or Americolor black...but I just had it happen with Americolor super black.  I added half the bottle to half a pound of icing...and it was army green.  When I added a little water to my frosting (about a Tablespoon or two, it seemed to release the black magically.  Go figure.  For what it's worth to someone else out there...

That is weird! Thank you for sharing though, I use that color, so if it is every Army green, I will water it down! lol that really is crazy!

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