Oily Icing

Baking By cimorgan Updated 11 Oct 2009 , 8:39pm by cimorgan

cimorgan Posted 10 Oct 2009 , 11:18pm
post #1 of 5

I am an amateur and very new to this web site and I am not sure if I am posting this where I should...
Every time I color my icing it becomes oily and seperates?? I have tried using different recipes and even cut back on my shortening... I am taken by this frustration.... HELP!!

4 replies
cabecakes Posted 10 Oct 2009 , 11:39pm
post #2 of 5

What type of coloring are you adding. If you are using liquid food color, that may be the problem. Most users here I think you will find like the americolor coloring the best. You can get it here on line, it's really priced pretty good too. Does it seem to be ok without color? If it is, I would say it is most likely the type of color you are adding.

cimorgan Posted 11 Oct 2009 , 4:29pm
post #3 of 5

Thank you for taking the time to reply.. I am using the Wilton food coloring... yes my icing looks perfrect until I add the color to it? What is the americolor and how do I find it on here? Thank you!!

TexasSugar Posted 11 Oct 2009 , 7:43pm
post #4 of 5

Are you making dark colors or starting with really thin icing?

I've found when I am making dark colors and it takes more color (no matter which brand I use) that if I get the icing too thin it will seperate a little. If that happens I just add in some cornstarch.

cimorgan Posted 11 Oct 2009 , 8:39pm
post #5 of 5

I like using the stiff white buttercream icing.... Any color I use does this... I was thinking that my room temp. may also be affecting this? I will definently try adding a little cornstarch.. Thank you!

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