Reply to "Dark, Deep Colors in Icing"

JonesyNibbler

FancyBaker posted:
Julia --
Thanks so much for your response. I'm going to give a Chefmaster or two a try, see what I think. Somehow I'm less concerned with black, and all the usual problems it brings with it (since that's a perennial and there are more workarounds out there), than the purples and navys and hunter greens...
Do you find (if you feel like answering) you use the "recommended" amount of Chefmaster in cases when you are trying for a deep, dark color? Or do you overdo it a little?
Thanks again for you help/answer/this forum!
Liz

Does this include coloring with black? I use the wilton brand and it turns it grey. I'm looking for a quality way to get a good black tint.

3/19/165:25 AM

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