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how to get CREAM color

post #1 of 7
1/8/12 at 1:05pm
Thread Starter 
I've searched, but can't find answer. Can anyone tell me how to get a cream color. I want to get it right the first time, becuase I'm doing RBC and it will be harder to fix.
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Shiney
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post #2 of 7
1/8/12 at 2:35pm
Try Americolor ivory. You only need a tiny bit. The color will deepen as it sits, so you may want to color a small sample of your icing and see how it develops over several hours.
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Peace,
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post #3 of 7
1/8/12 at 2:36pm
For cream or ivory it should just be white with a tiny bit of brown

Since there are soooooo many shades of "off white" nobody but you can determine the "right" one its really too broad of a question IMHO
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post #4 of 7
1/8/12 at 2:49pm
Just be sure you DON'T use Wilton Ivory color. It will turn a rusty, rancid orangy color. It's done in every medium I've used it in, bc, fondant, even plaster.
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post #5 of 7
1/8/12 at 3:23pm
I just went a round trying to get ivory/cream. I tried Americolor brown, which turned light pink for me. I tried Wilton Ivory, which turned peachy. Americolor Ivory was the only one that worked for me. It made a very soft and warm ivory/cream, very pleased with that. Too bad I had to waste all the other fondant before getting the Americolor Ivory. I had to make ivory loops for a wedding cake (http://cakecentral.com/gallery/2229600/plantation-wedding
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post #6 of 7
1/9/12 at 12:56am
You can use the regular brown-colored vanilla.
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post #7 of 7
1/9/12 at 11:32am
Thread Starter 
Thanks, Y'all! I tried just a little brown into the white RBC, and it wasn't quite right, so I put just a touch of Americicolor flesh color. It was perfect! You could actually add a little more flesh color to get a pretty champagne color.
Shiney
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