Originally Posted by insanemom08
Hi, how much black coloring do you add to the chocolate icing, and is that chocolate butter? Thanks
It was indeed buttercream. It was back in December, but I don't recall having to use too much black. I used a liquid gel coloring, as opposed to the containers I use now that I scoop out with a toothpick. When I first mixed it, it was a flat color that still had a hint of brown. It should darken a bit after awhile (not long, for me it becomes noticeably darker in about 20 minutes), and get a bit of shine to it.
Only thing I can give a reference to is that recently I made black from a lighter-colored, whipped chocolate and I believe it was 4 toothpick-globs of black wilton for a little over one 12" piping bag full of black.