hello i have a wedding cake order that asks for burgundy buttercream piping, i know theres burgundy food coloring but gives it the exact burgundy colors , i'm looking for the kind of deep red like wine
reds are so hard to mix -- for one thing you need to know the products you have on hand -- the composition of red food coloring changes routinely so there's that -- i mean to make a beautiful red wine color you'd use red and blue maybe purple and some brown -- but it's just not that easy either -- once the color appears this way or that way you add some of this or that to coax it where you want it --
i think i'd recommend adding burgundy color to red buttercream -- add a dash of purple -- just 10,000 ways to go though -- you might need some black -- don't know --
I did some burgundy gumpaste today...I sued a bunch of burgundy airbrush color, then added some crystal colors powder color in a wine color, then a little purple, then more airbrush color. If you're doing icing you should get it as dark as you can, then let it sit overnight because it will get darker.
I "used" airbrush color, didn't "sue" it, hahaha! Is there no edit post option on here anymore? I'm in trouble, I can't type.
i can't type either -- there's an edit button when you leave comments on cake photos -- so hopefully we'll get one over here soon! i could use a spell check too and some emoticons but no hurry -- i'm just glad we're back up & running and i love the new set up
Be careful it may end up tasting really awful. I have never colored buttercream burgundy but I have colored buckets of royal icing burgundy. Takes a lot of color and tasted terrible. It was for a gingerbread house that was for show not eating, thank god.
maybe you could color the shortening first and let it develop a bit before adding the powdered sugar. Maybe add some sifted cocoa powder with the sugar for some brown to darken the red tones more .
I accidentally made burgundy icing when I accidentally added my americolor red to my chocolate icing... it looked beautiful... too bad I had to re-make my chocolate icing... That will teach me not to pay as close attention as I should... Or to not do too many things at once...
I have also made burgundy buttercream with red Americolor and cocoa powder! I think the best way to do it is to start with red, let it get rest because the color will darken, and then add brown little by little..
Wilton makes a burgundy color, I have a container of it.