Icing + Lots Of Coloring = Gross...help!

Baking By jbobys Updated 16 Jun 2010 , 10:58pm by TexasSugar

jbobys Posted 11 Jun 2010 , 8:45pm
post #1 of 6

I generally use Wilton's buttercream icing mix when I decorate my cakes. The big problem is that I often have to use A LOT of Wilton's icing dye in order to get the right shade/color and the icing ends up tasting bitter and just gross. Does anyone have any tips on improving the taste after using so much color?
Thank you!

5 replies
tiggy2 Posted 11 Jun 2010 , 8:55pm
post #2 of 6

Use a different brand of coloring. Chefmaster liqua gel is very concentrated so you use very little and there is no bad taste. It also doesn't have to sit to intensify.

leily Posted 11 Jun 2010 , 9:00pm
post #3 of 6

i don't have easy access to chefmaster, i use Americolor and it takes a lot less color in my icing that wilton

jbobys Posted 16 Jun 2010 , 7:54pm
post #4 of 6

thanks for the suggestions....I have never heard of either of those, Ill have to look them up!

newmansmom2004 Posted 16 Jun 2010 , 8:03pm
post #5 of 6

Definitely try Americolors or Chefmaster. They're both good and available at several online bake shops. thumbs_up.gif

TexasSugar Posted 16 Jun 2010 , 10:58pm
post #6 of 6

Also something to note, the buttercream will continue to darken after you make it. So if you make it the day before you won't have to use as much coloring as if you make it right before you need it.

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