Help...black Buttercream Turned Gray
Decorating By flawless1 Updated 30 Oct 2015 , 2:38pm by flawless1
I am new to baking and five hours ago I attempted to make black buttercream icing. I started by making white buttercream icing then I added Americolor super black gel to it and it turned gray. I read an article online that says that you should start with chocolate icing and then add the black color. The article also stated that you can let the gray icing sit for a few hours and it will eventually turn black. Its been five hours and the icing is still gray and I've used all my butter and sugar so I can't just throw out the gray icing and make chocolate icing.
Please help......How do I fix this?
Thanks
Do you have more colouring gel left? Try adding more. Colouring icing black (or red for that matter - and any dark colour) can take a lot of colouring. The colours will develop over time, but it's probably as dark as it's going to go after 5 hours. Good luck.
I don't know if this would work but I would be tempted to add cocoa to your buttercream. In other words working backwards. You usually add black coloring to chocolate buttercream to get black; since you have gray from white buttercream, adding the cocoa now might just turn it into black. If you put a small amount of your frosting into a little bowl and then added a small amount of cocoa, you could find out if that approach would work.
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