HELP! BUTTERCREAM RECIPE? RED ?
Cake Central Top Picks
- 66 Posts. Joined 5/2012
- Location: Seattle
- Select All Posts By This User
I find that making black from chocolate icing works best. I make my butter cream extra stiff, add dark chocolate then my black color (I find either Wilton black or Americolor work just as well as the other).
As far as Red I use Americolor Super Red and I make a very stiff buttercream add plenty of Red, let it rest for an hour or so (Red settles 2 shades darker) then water/milk to desired consistency. There is also a no taste Red that Wilton offers but I haven't found it to be necessary.