Made Black Buttercream But It Tastes Awefull..pls Help!
Decorating By Bluesea Updated 11 Jul 2008 , 12:42am by Bluesea
I've a cake due on Friday night. I just made 2 cups of black bt using Americolor Super Black. I started off with brown color first and than added black. It didn't turn completely black just dark grey but i understand from this forum that if you leave it overnite, it will turn black. Just tasted and it is awfull. Furthermore, my tongue turned black. Why is this so? Don't want customer to complain.
Please help. It is now 1am and i am going to bed.
Hope to get some good advise.
Thank you.
Maybe start off with a mix of different colors to make a yucky brown, then some brown, and then tiny bits of black until you get what you need. Some people save leftover BC in the freezer and then use it to make black.
Also what color brown did you use and maybe you should try Wilton's black?
I use a cocoa to start out when I am making black..I can't remember if it is Hershey brand or not, but it says something like "Special Dark" on the tin and the powder is a little darker and I think helps me get to black faster w/o having to use as much black coloring and it has always tasted good.
I did some googling and someone suggested tinting green first, instead of brown. Maybe then you can mix some brown to make it even darker. Then tiny bits of black.
Another said that gels work best. I highly recommend at least trying Wilton's or Chefmaster's gels before stressing anymore over it.
I always make chocolate buttercream when I make black frosting, and it helps alot with the taste. I dont think you are ever going to get rid of everyone having black mouths and tongues.
Hi! I'm new to the site here, but I might have some helpful advice!
I did a guitar shaped cake for my brother's 30th birthday a couple of years ago and I mixed chocolate buttercream with a bit of Wilton's Royal Blue gel and it came out super black! No funny aftertaste or anything. HTH!! 
Quote by @%username% on %date%
%body%