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EASIEST BLACK BUTTERCREAM EVER! - AND OTHER DARK COLOURS!
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- Опубликовано: 14 авг 2024
- It's one of those age old problems that pops up time and time again. How do I make true black and deep red buttercream without pulling my hair out, using three bottles of food colouring and it tasting as bitter as the gates of hell??? Well look no further. In this video I show you the easiest way to colour your buttercream frosting those true, deep, rich colours the easiest way ever!
You'll be amazed at just how simple it is!
Check out my new caking adventures here:
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HOLY CRAPOLA!!! THAT'S IT? WHERE HAVE YOU BEEN THE PAST 27 YEARS??? 😆 Would have saved a crap ton of color!! THANK YOU DARLIN!! ❤❤❤❤❤❤❤❤
I’m certainly no scientist. But I think this works because the quick burst of heat from the microwave infuses the colour into the buttercream/smbc. If you put a tea bag in a mug and microwave for a minute on high, you will get a very dark, rich potent tea. That normally would take 5-7 minutes of steeping. So this technique is very similar. Speeds up the process. Definitely a winner. I’ve done this with coffee filter paper in a bowl of gel colour and water in the micro. Get very dark colour on the paper. So knowing the tea and coffee filter paper trick, I say to myself....why didn’t I think of this!!! Greater minds than mine... 🤣🤣👍👍. Thanks for sharing..❤️❤️
Thank you for sharing I tried it and it really worked like magic, the black was brilliant
This saved my day! I did it in 3 small portions as to make it dark easier and then combined them..love from Istanbul
Ohhhhh Myyyyyyyyyyyy....a Life Saver..!! Just tested this and AMAZINGLY WORKS. Thanks a Lot for Sharing.
You’re welcome 😉
I saw this on Facebook & I had to subscribe!! Thanks for sharing!!
Love this. Thanks! I always have trouble getting these vibrant colors.
I’m so glad you like it! I hope it helps you to achieve those elusive colours🙂
Does this technique work on Italian Butter Cream and SBC's
And how about whipping cream!!!
Thank you so much helping with black buttercream
You’re very welcome! So glad I could help 🙂
I’m AMAZED! Thank you for sharing!! & I love your accent, super cute
This is a great tip! if only I’d seen it before I made my buttercream. I already have a batch of grey BISCOFF buttercream and I am currently trying to achieve black. I put a small amout in the microwave to test it, it did came out black! but it came out lumpy and almost solid and oil had separated. I tried to whip it, or add boiling water but it’s not coming back to buttercream consistency, the mixture just turned into crumbs. 😩 Is it because the biscoff is already in the buttercream that’s why it didn’t work? Please help! I’m currently making this buttercream for decorating tomorrow and now staying up all night trying to achieve black. I don’t know what else to do..I will greatly appreciate if you can respond..thanks! 🙂
I saw that working for small batches but what about when you have to do a large batch of red or black buttercream to do a lot of buttercream? How would you achieve the dark colors when you have a lot of frosting?
The best thing to do in this situation is to melt down about 1/3 of your batch of BC and add it to the rest then mix. It may not be quite as dark initially, however, if you let it sit for 12-24 hours, you should achieve a great result. I hope this helps 🙂
Or you just do this step 9 times lol
Will this work for cream cheese buttercream as well? Thanks
PEOPLE!!!!!! THIS REALLY WORKS!!! I SWEAR IF you were next to me I'd kiss you😆. OMG I am soooo excited to do red now! Thank you!!! thank you!!!
Hahaha!!! Best comment ever!!!! So glad you like this method. Make sure you let me know how you go when you make the perfect deep red frosting too! 🙂
I want to kiss her too! I was crying before I saw this my order is due in 6 hours 😅
Wow thank you that helped me so much 💗💗 amazing job
can you use this trick on condensed milk buttercream? 😅
Thanks I’m going to try this
Hope it all goes well 🙂
thank you so much for sharing cant wait to try this
Hi after microwaving my buttercream it turned a deep black, then put it in the fridge and was still black. After using a whisk it has turned grey again… HELP… how does it stay black? Thank you so much for your help
Thank you soooo much
You’re very welcome 😊
Amazing! I noticed this is done with Swiss buttercream. Does this also work with American buttercream?
Yes it does!
Wow 🤩 amazing thank you!!!
You’re welcome 😊
Omg that is a game changer
So glad that you got something from this tutorial! That makes me happy 😊
how would i make whipped cream, cream cheese frosting to get dark?
I’ve never worked with these mediums so I couldn’t actually recommend a method for whipped cream/cream cheese. I do recommend, however, that you DON’T use this method as I can’t see them coming back together after heating . Sorry I couldn’t help this time 🙁
Does this work with fondant icing?
Thank you for this great tip! After microwaving the buttercream, is it okay to put it in the refrigerator for a little while to get it back to room temperature quicker?
Absolutely! I have done this myself many times and it works great!
@@THATSCAKEABLE Thank you.
I done this with the black but after piping on it started to drip and run...
@@samanthawarner9133 what buttercream are you using and have you let it firm up enough after microwaving?
Can we use this technique for whipping cream?
Brilliant!!! Thank you!!!
Can this trick be applied to whipped cream as well?
I love your videos... Can't wait to try this technique ❤️
Thank you so so much! I hope you enjoy the microwave method and that it works as well for you as it does for me 🙂
May I ask how do we do with whipping cream as it needs to be cold?
Unfortunately you can’t use this method with whipping cream 😕
That's a really cool tip! :)
I have issues with my buttercream separating and never coming back together again. I’ve tried letting it harden in the fridge and then beating it on low, everything I can think of, and it still is a soupy separated mess. 😩
Oh thats not good at all! I would recommend either microwaving for less time or removing some of the original buttercream, heating that, then adding it to the original batch and mixing it back together. I hope this helps.
THAT'S CAKEABLE Thanks! I’ll try microwaving it for a less amount of time!
I tried this method and at first it was a beautiful deep black even when it was room temp. But as soon as I re-whipped it , it became grey again
Just be very careful how much you re whip it. What you are doing by heating it is emulsifying the oils in the buttercream and water in the food colouring so that they become uniform. If you whip too much air back into the mixture, you will lighten it up again. I make my buttercream using a stand mixer firstly and whip it like crazy before I add colour. Once the colour is added, I microwave a small amount, add it to the batch then stir it together manually.once it’s set, I use a hand mixer to just quickly incorporate a little air and re constitute the ingredients. I hope this helps 🙂
What if you use powder food coloring? Help!
I’ve not actually used this method with powdered colour so I can’t give you a definitive answer but it certainly wouldn’t hurt to try. Wishing you all the best of luck with it 😊
Love it!
Hi!
I’m new to your channel and I already love it. I would like to know where I can find your buttercream recipe because isn’t in your playlist. Thanks!!
Thanks so much for the lovely feedback. You can find my buttercream recipe on my website here www.thatscakeable.com/4-8-16-swiss-meringue-buttercream
This could have saved me so much money😥😂
Can we do it for whipped cream too
How many watt is for microwave?
Amazing!! Could this work also with American Buttercream?
What if no microwave? Pls reply badly need a help
You can do a double boiler method to achieve the same results. I hope this helps 😊
Does this change the consistency?
Once the buttercream comes back to temperature and you rewhip it, it remains the same consistency. Hope you have fun with it 🙂
Would this work for American Buttercream?
same question!
Put mines in the microwave it didn’t see the colour stayed grey and now it’s still liquid after whipping for 15mins 😭💔
Just refrigerate it until it firms up a bit then rewhip it again. I’m sure it will come back together just fine.
Doesn’t this change the taste of the buttercream?
No the taste doesn’t change at all from my experience. It’s just a way to emulsify your gels to achieve the richest colours possible. 🙂
What? Wait now! 😮😮😮😘
Can I use an oven don't own a microwave.
I would use a Bain Marie method. Place water in a saucepan and then place your frosting in a heat safe bowl, place it over the hot water and heat it that way. I hope this helps 🙂
How is the taste?
You use very little food colouring for this method so the taste is delicious with no bitterness. 🙂