Brown (Not Chocolate) Buttercream
Decorating By cakedecr8r Updated 11 Nov 2008 , 4:44am by dandelion56602
Does anyone know how I can make a rich brown buttercream that isnt chocolate?
I hate the shade that the wilton brown comes out. It never seems dark enough. A trick I devised-don't ask me how this came to me, but it works- is to add some violet. It deepens up the color and makes a nice warm brown. You'd be surprised at how much violet it will take before it starts to take on purple undertones. Go too far and it WILL look purple, so tread lightly at first until you get the color you're trying to achieve. If you do go too far and get purplish brown, just remember opposite colors make brown, so counteract the purple with a TINY bit of yellow to neutralize the purple.
Hope that helps.
Thanks for the tips. I will try that. I dont use butter so that I dont have to worry about
Alana I agree the Wilton brown looks like poop. Toba Garett's book suggests different colors blended like this. Would the yellow of the butter change the color, too, I wonder...
I am usually coloring fondant, rather than buttercream, but I don't think the yellow of the butter would alter the coloring that much. If anything, you might just have to add a pinch more purple than you would with an all white buttercream.
I used a combo of leftover colors (red, orange, yellow, blue, green) and about two jars of wilton brown to get the brown color in the blue and brown cake in my photos. My clients wanted chocolate brown but not chocolate icing, go figure.
I just made a pink & brown cake (in my photos) & I used about 1 1/2 jars of Wilton brown & about 1/2 tsp of CK brown. If you'll mix it ahead of time & let it sit at least a couple of hours it will darken. I too had the "want brown but not chocolate". I was pleased w/ the color of brown.
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