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Help-I added too much black trying to make red frosting

post #1 of 3
Thread Starter 
I am trying to make a deep red frosting for cupcakes. I started with white buttercream and added a bunch of no taste red. It was very pink. I read a few places that I should add a touch of black to help. I added way too much and now the frosting is a gross dark raspberry color. I keep adding more red but it isn't helping. Is my frosting doomed and should I start over or is there something I can do to fix it??
post #2 of 3
Do you have any extra uncolored frosting? I would try adding some into that. If you don't have any left over, you can make a half or quarter size batch of new frosting to add if the recipe you're using allows. It's easy to darken a frosting, but the only way to lighten that I know of is to add in more uncolored frosting. I had an instructor who mentioned that some companies make a white icing color, but that it didn't work very well when she used it.
post #3 of 3
when one is attempting to make a deep, dark color such as navy blue, black, brown or red you should NOT start w/white.
Tint it a nice, bold shade of color - for red, you can bake that base color pink, yellow or orange before adding *any* red gel coloring.
Also, those deep colors take time to 'develop'. I try to make them at least the night before needing so the color has time to develop,.
How did you make out? What did you do?
Probably the best thing was to add more white and bring it back up to a more likeable pink then add more red gel.
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