Does anyone know how to achieve black buttercream without using the entire bottle of black food color? I use almost the whole bottle and still only get a grey frosting and to top it off it itastes horrible!! Thanks!

You can make chocolate buttercream first then add your black and it does not take near so much. I hate working with black!! But during halloween it is a must! Good luck

I agree with cakecre8tor, starting with chocolate is the easiest (and tastiest) way. I usually use a dark chocolate or dutch process cocoa to make mine with, as it yields a darker color naturally, so you don't have as far to go.

Also, if you can get it, Americolor is best for coloring black and red. I've found I don't need nearly as much as the Wilton colors.

Good luck!

just last night i colored leftover purple bc w/ black coloring & it actually turned out pretty dark...hope this helps

Thank you all so much for your advice. Everyone here is always so helpful!

Oh yeah - forgot to mention, it WILL darken the longer it sits. I usually make black at least one day in advance, you'll be amazed at what 24 hours can do! (this is true with all colors, particularly dark ones)

If you get a bitter taste when making black or red icing...just add a little bit a powdered cinnamon to your icing. You'll be amazed!! Honestly!!

Yes..if you use gel colors like Americolor or chefmaster you only need a bit to get a dark black!!

Americolor has my vote too!!