I have a bride that requested royal purple frosting on her cupcake mountain and cakes. and I've run into a bit of an issue achieving that color. Any advice would be appreciated.
the issue is that I can't seem to get it dark enough.
you can add some black and you could brush petal dust over it afterwards too -- it it's crusting icing or fondant
Depending on which brand of color you are adding it may be just a matter of using more. Some of those need as much as a teaspoon or two in a cup of white icing. Start with a different base - like a deep pink or blue or even lavender before adding the purple. Isn't royal purple a deep, deep lavender blue?
Royal purple is pretty much LSU purple. I'm using Americolor. Would adding that much color paste make it taste bad?
You might try a spray color on top of the purple icing you already have (I've seen cans of purple spray - but I don't know how dark they are). Or, if the client is OK with it - sprinkle a little dark purple edible glitter - it would add dark purple highlights.
What kind of frosting are you using? American buttercream, Swiss or italian merengue buttercream, etc...
It makes a difference in the advice.
American buttercream, made with shortening (not my first choice. but its April, in South Texas, and there is no A/C).
Americolor is pretty concentrated but purples are tough. Particularly the royal. With AMBC letting the color develop is key. Overnight is best. You will want to get about a shade lighter than your true color before letting it develop, which will mean a lot of coloring; however, have never had trouble with bad taste using americolor. K8memphis and Kakeladi also had some key advice.
Best of luck!
As for it tasting bad - it might but amp up your flavoring - at least 2 Tablespoon to each batch using 2#s of sugar. A good combination is 1 part vanilla; 1/2 part butter flavor and 1/4 part almond (I've known some people who prefer lemon instead of almond).
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