I read on the Americolor website that you can use Flo-Coat to tint chocolate frosting. Has anyone tried this and does it work? I'm wondering if I can use it to tint chocolate frosting Elmo red? Any suggestions would be appreciated! Thanks.
I have not tried. Here's a bump so someone else may be able to help!
I have learned from a few classes to start with chocolate frosting to make a truer black.
For red, I was told from the same classes to make a white frosting really pink and then to add red to get a true red.
I have tried both and that is the way I make Black and red.
I have never though or trying Chocolate frosting to get red.
So here is a bump and I'll wait too!
Good Luck.
i have made choc frosting red and purple, grey...i am sure other colors. i usually start with a lighter to medium chocolate though, not super dark brown. anyway, you could probably add americolor or wilton red (no taste red) to the chocolate bc and it will deepen its color overnight. use it the next day to see how the color will have turned out before putting it on your cake, just in case you need to add more color. i have never used the flocoat- i am assuming that would be like a base whitener...to help the other color show up better?
[quote="melysa"]i have made choc frosting red and purple, grey...i am sure other colors. i usually start with a lighter to medium chocolate though, not super dark brown. anyway, you could probably add or wilton red (no taste red) to the chocolate bc and it will deepen its color overnight. use it the next day to see how the color will have turned out before putting it on your cakequote]
Thanks melysa, I knew someone would have tried it. 
I will try that next time. 
Good Luck 
I read on the website that you can use Flo-Coat to tint chocolate frosting. Has anyone tried this and does it work? I'm wondering if I can use it to tint chocolate frosting Elmo red? Any suggestions would be appreciated! Thanks.
I thought that Flo-Coat was for chocolate (e.g. candy melts or confectionary coating), so you can use water-based icing colors, rather than oil-based colors.
I've colored chocolate icing (a pretty light chocolate, though) using regular icing colors. I didn't add anything special.
RedPanda
Thanks for all of your suggestions! So... when you say to start with a "lighter" chocolate, do you add less coco to the recipe? Now I'm feeling a little stupid about this! I really, really dislike the flavor you get when you add red coloring to basic white buttercream... and this whole Elmo thing is throwing me for a loop, as I want it to taste good. I'll have to play around with the recipe I have and get some of the Wilton red ... THANKS EVERYONE!!
creativedelights, dont feel that way! sometimes the simple things arent really so simple!!! yes, just start out with a 1/4 cup of cocoa, and go from there. you'll have a slight chocolate flavor, but if you go too dark, it will be too dark of a red for elmo. wilton has a couple different reds, you'll want to use no taste red- it will specifically say that. you'll need probably a whole jar, just remember that the color darkens over the course of several hours to overnight. here is a cake i did with choc and red-
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=melysa&cat=0&pos=33
starting with brown helps it to be more of a true red. starting with white, its common for me to get more of a pinkish red.
Yes, whenever I've tried to get red starting with white it's usually pink-ish red. So, I'm going to give it a try with the chocolate! I've got some choc frosting that I just pulled out of the freezer that I'm going to practice with. Wish me luck!!!
Janet
Have you tried the Americolor Red? It seems to take a LOT less to color the icing, and the taste seems to be better, even for white buttercream. (Chocolate with red would use even less, though.) When I make deep colors, I tend to use a little more flavoring in the icing (and less milk/water)
RedPanda
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