This information has been gathered from several places, it is by no means original. I have, however, added a few notes and changes to the colors, based on things I've learned the hard way. (You don't want to know.)
Remember that icing colors tend to change in time. Butter cream icings tend to deepen and become richer in color, and other mediums, like color flow and royal icing, can actually lighten. Ingredients can cause color changes, too. So be expecting that when using extracts, lemon juice, cream of tartar, etc. (even water).
I’ve read that if you dissolve brown food coloring in 1/4 teaspoon water before adding it to icing, you will eliminate the odd “greenish” undertones you sometimes get with brown icing.
Now on to the good stuff:
Remember that icing colors tend to change in time. Butter cream icings tend to deepen and become richer in color, and other mediums, like color flow and royal icing, can actually lighten. Ingredients can cause color changes, too. So be expecting that when using extracts, lemon juice, cream of tartar, etc. (even water).
I’ve read that if you dissolve brown food coloring in 1/4 teaspoon water before adding it to icing, you will eliminate the odd “greenish” undertones you sometimes get with brown icing.
Now on to the good stuff:
- Antique Gold - Golden yellow with a very small touch of leaf green.
- Apricot - 2 parts orange, 1 part golden yellow.
- Aqua - 5 parts sky blue, 1 part leaf green.
- Avocado - Use moss green paste or 4 parts lemon yellow, 1 part leaf green, and a touch of black.
- Black - Black paste color or royal blue, Christmas red, orange, and lemon or mix all leftover icing you have been using and add black to it
- Burgundy - 5 parts rose pink, 1 part violet
- Chartreuse - 6 parts lemon yellow, 1 part leaf green
- Copper - 1 part golden yellow, 1 part brown, and 1 part Christmas red
- Coral - Creamy peach paste and a touch of pink or orange and a touch of pink or 3 parts rose pink and 2 parts lemon yellow
- Dusty Rose - 2 parts red, 1 part brown, hint of orange
- Flesh - Add just an extremely small touch of copper to white icing or light pink with a small amount of brown
- Gold - 10 parts lemon yellow, 3 parts orange, 1 part red
- Grape - 1 part sky blue, 6 parts rose pink
- Gray - Add just a touch of black to white icing
- Hot Pink - Rose (do not use pink or rose petal pink, as those are orange-based and will never attain a “hot” pink)
- Hunter Green - Kelly green with a touch of black
- Ivory - Hint of brown
- Jade - Leaf green, royal blue, and a touch of black
- Lavender - 5 parts pink, 1 part violet
- Lime Green – 4 parts leaf green, 1 part lemon yellow
- Marigold - Lemon yellow and orange
- Maroon - 4 parts red-red, 2 parts burgundy
- Mauve - 5 parts pink, 1 part orange, 1 part brown
- Misty Green - Leaf green, royal blue, and a touch of black
- Moss Green - Moss Green paste or 2 parts violet and 3 parts lemon yellow
- Mulberry - Rose with a touch of royal blue.
- Navy Blue - Royal blue and black or 1 part sky blue and 1 part violet
- Periwinkle - Royal blue and violet
- Plum - 1 part violet with a touch of Christmas red
- Raspberry - Pink and red-red or 3 parts rose and 1 part Christmas red
- Ruby Red - 1 part red-red and a touch of black
- Rust - 8 parts orange, 2 parts red-red, and 1 part brown
- Silver - Hint of black to get gray (for fondant, paint afterwards with silver luster dust mixed with vodka)
- Teal - 9 parts sky blue with a small amount of lemon yellow
- Turquoise - 6 parts sky blue and 1 part lemon yellow
- Warm Gold - Golden yellow with just a touch of brown
Oven's on - I'll be back soon!
~ Peggy
thanks so much for sharing this!
ReplyDeleteThanks Peggy! I was looking how to do teal and turquoise!!
ReplyDelete