I was wondering if I could use chocole buttercream when needing navy icing. Would it still come out as chocolate? Thank you all for your timee.
Sorry about the misspelling. Me and this laptop do not get along. I was meaning can I tint chocolate buttercream navy and it still be navy?
I'm not sure that would work. Just try a very small "test" amount before coloring the whole batch.
Navy is best with white buttercream., IMHO. I've had my trials with navy. See Fairy Cake in my photos.
I've had ok luck with americolor's navy blue. Of course, the smaller amount the easier it goes, and letting it sit a day or two before helps. I've never tried dyeing chocolate buttercream, then again I quit making choc buttercream b/c I didn't like the taste.
Lori Mc - What did you not like about the taste? Did you use cocoa powder or melted chocolate?
carriepeck - I would not even think of trying to color chocolate bc navy - it would come out looking like wet mud, or worse. But what about white chocolate bc?
Melt 4 oz of white chocolate (this goes for dark chocolate, too!) , then make your bc. By the time you should be near done beating the icing, the chocolate should be near body temperature. When it gets there, or slightly cooler, beat it in for the last two minutes. Then you can color it navy.
It's a Yum!
Theresa 
Thank you. I do not know why I didn't think of that. Must be a blonde moment. Again thank you. You saved me.
The doctor is in. That will be 5 cents, please.
Theresa
Lori Mc - What did you not like about the taste? Did you use cocoa powder or melted chocolate?
Theresa
I've tried it both ways. I think I don't like the mixture of chocolate and shortening in icing. It seems to "water down" the taste of chocolate. I started using a chocolate icing/frosting that I found on the Hershey's website. It's butter, cocoa powder, powdered sugar, milk and vanilla. It's delicious!
Try SMBC or IMBC with the melted chocolate instead. Just let it cool down a bit more, as it is an all-butter, meringue recipe.
There is most definitely a difference between PS-based icings and hot sugar icings. I no longer use PS, except when I dust the pastry board to roll out pastry doughs.
Theresa
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