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Can anyone tell me how to mke black buttercream???

post #1 of 22
5/6/09 at 6:05am
Thread Starter 
Can anyone please give me a hint on how to make black buttercream? I started out with chocolate buttercream and added some blsck coloring to it, but it's not black. It's kind of a poop color. Excuse my french.

The colors of my cake will be red, white and black, but the customer doesn't want it covered in fondant. Getting the red and black in my buttercream is a real pain. How do I do this?
it's never a bother to help another
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it's never a bother to help another
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post #2 of 22
5/6/09 at 6:14am
start with chocolate buttercream and then add black coloring
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post #3 of 22
5/6/09 at 6:15am
A hope, a prayer and a LOT of black color! I despise making black things. Unless you buy black buttercream or fondant it literally takes me forever to get something to an actual black. I usually hit ugly brown of all shades before I get to black. I made a bad decision and started from white buttercream one time...that was a lovely shade of purple and then many many shades of grey before it was finally black. icon_cry.gif

Basically put a ton of black gel coloring and keep it moving is what I do. HTH! thumbs_up.gif

FYI...red is the same way. You will hit many a shade of pink before you get to red.
Mommy of 3 kids, 1 cat and 2 dogs
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Mommy of 3 kids, 1 cat and 2 dogs
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post #4 of 22
5/6/09 at 6:18am
I have always made black the hard way until joining cc. I just keep adding black coloring. I use the wilton gel and keeping adding. It will never get really black while mixing, but if you let it set a while, it will eventually get there.

My question is for the experts out there. What if you only need a little black and you don't want to make a batch of chocolate bc. Can you just add a little melted chocolate to the white bc?????
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post #5 of 22
5/6/09 at 6:21am
It is very easy to make brown or red buttercream

Use permade chocolate icing and add black paste color to is. It only takes a very small amount and tastes yummy.

For red, I make my buttercream bright pink to start with, let it sit and hour (color always darkens) then I add Wilton no taste red. I then let it sit over night if I have time.

Works like a charm
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Looking for the freedom 55 plan
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post #6 of 22
5/6/09 at 6:26am
Thread Starter 
I guess I'm going to have to buy another little tub of black and dump the entire thing into my buttercream batch. Will everybodies mouths turn black while they eat it?
it's never a bother to help another
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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it's never a bother to help another
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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post #7 of 22
5/6/09 at 6:27am
I have added cocoa powder to regular premade iceing then added black gel coloring. It should work for buttercream as well
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post #8 of 22
5/6/09 at 6:33am
For red or black use chefmaster liqua gel color. It takes very little, no bad taste and you get color instantly.
A balanced diet is chocolate in both hands!
Glenda
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A balanced diet is chocolate in both hands!
Glenda
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post #9 of 22
5/6/09 at 6:36am
Quote:
Originally Posted by malishka

I guess I'm going to have to buy another little tub of black and dump the entire thing into my buttercream batch. Will everybodies mouths turn black while they eat it?



That, and they will probably be wondering why their trips to the bathroom look so odd the next day.... icon_lol.gif
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
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1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
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post #10 of 22
5/6/09 at 6:51am
I had to do my black icing in stages because the color always darkens after it sits. I started with chocolate icing, added some black color, and then let it sit for about 30 minutes to let the color set. I repeated the add and sit method until the icing was finally black. I had to make a lot for the coffin cake in my pictures so it took awhile.
I'm up to my elbows in powdered sugar....LIFE IS SWEET!!!!
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I'm up to my elbows in powdered sugar....LIFE IS SWEET!!!!
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post #11 of 22
5/6/09 at 1:15pm
Use Hershey's dark choc. cocoa, then add Americolor or Chefmaster black color. You don't have to add that much color if you start off with choc buttercream. The color will darken as it rests. I made my pirate cake with black bc. Take a look in my photos.
Yes, you will still have a black tongue.
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post #12 of 22
5/6/09 at 1:27pm
Americolor Super Black..............and I have used it on white BC, but warn the guests, the teeth and tongues will turn black! icon_lol.gif
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post #13 of 22
5/6/09 at 5:00pm
i usually start with chocolate buttercream (premade or home made)- add black coloring - i use the americolor gels (super black) let it sit and add more color if its not as black as i would like it... but let it sit for a bit cause it darkens... and yes warn people about teeth/tongues lol HTH
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post #14 of 22
5/6/09 at 5:09pm
I do choc. buttercream first, then add black. Even when it works out, black is no fun to make!
Those who CAN do teach, otherwise how would we teach it?

xoxo,
Kristin
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Those who CAN do teach, otherwise how would we teach it?

xoxo,
Kristin
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post #15 of 22
5/6/09 at 5:11pm
I use chefmaster black and works wonderful.. I cant use chocolate buttercream if my clients want regular buttercream..
Edna icon_biggrin.gif
Visit my website.. www.designmeacake.com
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Thanks Edna
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Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
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