We make our buttercream icing using only butter. Does anybody know anything that can help thicken it up and keep it from getting so thin once you color it. We started using unsalted butter and that has helped.
thicker = more ps
thinner = more liquid
PS is going to make it thicker. Have you tried also doing a version of BC w/1/2 butter and 1/2 veg. shorting?
Also make sure you're using gel colors rather than liquid food coloring, ANY liquid you add to your BC is going to thin it out.
When I make colors like red and black, I will often toss in a little bit of cornstarch to help balance out the extra 'liquid' you add a lot of coloring. You can also start with a thicker icing. Such as if I am making black and need it to be thin I'll actual start with a medium icing, because I know it will be softer after I add the color.
If you are coloring the whole batch, then I'd start with less liquid to start with.