I could use some advice. I am trying to make gray buttercream icing but it keeps turning out purplish. Im not sure what Im doing wrong. I am using small amounts of black wilton color gel. I am also using real butter, crisco (im going to get walmart brand shortening since i ran out of the old crisco) and real vanilla extract (not clear).
Could it be the yellow of the butter and vanilla that is causing my gray to be purplish? Is there something I can do to correct this?
Thanks
Erin
Someone here posted this link on another thread for tips on color, it has a TON of information, went into my favs 
http://baking911.com/decorating/tinting.htm
i was trying to make black yesterday and all i could get was grey. I used almost a whole small bottle of wilton black. My teacher told me to mix a dark green in with it to make black but wasn't working. I have a forest greeen or moss green (juniper green) that i have used. I have gotten black before in my royal or cookie icing but can't seem to get it in buttercream. I am going to go to the cake store and by some americolor and try that i think.
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