I am having a hard time getting RED icing vs. almost red. BLACK icing vs. grey. Etc, Etc. I find this issue with buttercream and fondant both. Is it the kind of coloring I purchase? Have tried Wilton & Cake Craft brands.
I use Wilton's colors and it does work, you just need a lot.
RED: Start with rose pink. I then add no-taste red (most of the time it takes the whole 1 oz jar) Then I add red-red or Christmas red depending on the red you need. Red-red is an orange based red while Christmas red is a blue based red. I make this at least 24 hours ahead of time. The longer it sits the deeper the color you get.
BLACK: If it's okay to have chocolate butter cream, then I start with chocolate first. I then add the black and a little royal blue to get a truer black. Also, let this sit for at least 24 hours.
If you need to start from white butter cream. I make it blue and add brown. Then I add the black.
Thank you for the quick response! I guess I was always afraid to add too much for fear it would affect the flavor. I will try your suggestions!
You're welcome. If you use no-taste red as the main color then you won't get the odd flavor.
For black, I really prefer to start with chocolate. You won't have to use a lot and the flavor doesn't change.
Chefmaster liqua gel colors......very concentrated, takes very little, no bad taste, no starting with a different color, no waiting for it to intensify.
I use Americolors and never have any trouble getting true colors for either fondant or BC. Granted, I don't make massive batches of either but can double them (w/ a single bactch icing a standard 8-9" cake) and get consistant vibrant colors.
Colors do deepen when left to rest so it is best to make them the night before and then adjust as needed day of.