I am new to baking and five hours ago I attempted to make black buttercream icing. I started by making white buttercream icing then I added Americolor super black gel to it and it turned gray. I read an article online that says that you should start with chocolate icing and then add the black color. The article also stated that you can let the gray icing sit for a few hours and it will eventually turn black. Its been five hours and the icing is still gray and I've used all my butter and sugar so I can't just throw out the gray icing and make chocolate icing.
Please help......How do I fix this?
Do you have more colouring gel left? Try adding more. Colouring icing black (or red for that matter - and any dark colour) can take a lot of colouring. The colours will develop over time, but it's probably as dark as it's going to go after 5 hours. Good luck.
I don't know if this would work but I would be tempted to add cocoa to your buttercream. In other words working backwards. You usually add black coloring to chocolate buttercream to get black; since you have gray from white buttercream, adding the cocoa now might just turn it into black. If you put a small amount of your frosting into a little bowl and then added a small amount of cocoa, you could find out if that approach would work.
I was thinking of adding the cocoa too.
I normally make brown icing by adding cocoa to white buttercream so I don't see why you can't add the cocoa after coloring it. I just add cocoa until I get a color I like, being aware that it will darken as it sits.
Thanks to all of you for responding. I added the cocoa last night and it almost turned completely black. Im going to let it sit for about 3 more hours.