How do you keep the black buttercream from bleeding on white buttercream? Everytime I decorate, it tends to bleed into the white and ends up looking pink. I'm making a strictly black/white cake for tommorro and am afraid to decorate with black until the last minute!!!
What BC recipe are you using? That may be part of it.
I use the BC recipe below with Americolor Super Black and fortunately, I never have a problem with it running and I've written text and used black accents on white/ivory quite a few times.
http://forum.cakecentral.com/cake_recipe-1948-Butter-Cream-with-real-butter-for-decorators.html
One time I did use a whipped cream buttercream recipe, used Wilton black color and used water to thin my icing. Big mistake. It was for eye on cookie monster and about an hour later, all my cookie monsters had bloodshot eyes from purple running onto white marshmallow. Not good. 
Hi -
I like to use a crusting buttercream for the white and let it really set up - like for at least an hour. Then I prefere to use royal icing for the black. It will stain the white underneath - but it tends to bleed less than bc on bc. I also use americolor super black.
HTH
I use all Crisco buttercream with meringue powder. I also have the Wilton black. I have no Americolor black on hand, but maybe I should get some for next time! Too late for this order, so I guess I'll just do it at the last minute and hope for the best!!! I'm afraid to use royal icing because I feel like that would be hard to cut and eat. It is a 3-tier square (12" 10" and 8").
That's too funny about the cookie monster's eyes!!! Live and learn I guess!
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