i decided to buy chefmaster powdered food coloring today, though, i'm not sure how to use it. i bought it mainly because i have such issues with black and red icing (these are the only colors i bought) and i was hoping this would make it easier to get a more intense color.
so, any tips on how to use it in buttercream?
oh, and i know americolor gel is the way to go, but i figured i'd just give this a shot because i can buy it locally. that in itself is a miracle, but there's a tiiiny section in some random hobby store that sells these powders. everything else worth buying has to be ordered online
I mix my powdered colors with a little vodka and make a paint, you can either mix the paint into the buttercream or use as paint with a brush for bc, fondant or gumpaste HTH
so, would mixing the powder straight into the BC or RI be a no-no?
i kind of forgot to add that into my question: does it have to mixed with a liquid first (maybe like a clear vanilla) and then added? or can it just be added straight?
i also like the idea of using as a paint. a lot cheaper than other dusts i've seen/paid for. thanks!
I never used straight powder in bc or fondant but that is something I think I will try. Yeah clear vanilla is also great to use. HTH
I've used powdered color dry in fondant but haven't tried it in BC. I use chefmaster liqua gel for black and red. It's better then anything else I have tried including americolor.
mix the powder color with your powdered sugar before making your icing.
Thanks peg818, writing that down in my notebook, thanks again
thanks for all the help everyone! i tried mixing it straight in with my PS and it worked well. it's still grey right now, but i'm hoping if i let it sit i'll become the black-black that i want.