Is there an ideal way to get a really great 'ivory' colored buttercream?
Perhaps mixing just a touch of Americolor chocolate brown into regular white buttercream?
Wilton icing color 'ivory' seems to lean too much towards light orange/peach & is not the color I was hoping for and wondered if anyone has a die hard way to get a true ivory. I don't ordinarily have any problem mixing & arriving @ colors that fit the need, but this one has always had me stumped. Brown color seems to give a 'muddy' look to it. ??? Just skip the wilton altogether?
A touch of Americolor Ivory or Gold gel will do ya.
I keep both brands because there is not too much overlap.
I also use Americolor ivory - but once found myself without and had to use a touch of brown, which comes out "peachy" and you have to add a touch of yellow to bring it back to ivory.
Thank everyone so much! Will be trying the americolor ivory right now. I really appreciate all the answers. Love the one about blue neutralizing the orange & yellow. Here goes nothing!
I have used part butter Crisco in my buttercream frosting. More like 2 parts white and 1 part butter Crisco.
...do people still say, 'bomb diggity?'
thank yall again for suggesting the americolor ivory.
this was exactly the shade i was looking for!
wish i'd known this years ago!
but so happy to know it now.
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