im a new in this cake decorating course and i would like to know if this is something that anyone that is more experienced than can allow me to know and understand if this is ok??? i make myown butterream icing no butter just crisco oil, and as hard as i have been looing i still i cannot finf the proper dose??? meaning when i put wilton/or americolor pste color for some reason the color looks repelant on the icing??? i"ve seen vibrant colors with this type of icing??? can someone help me? is there a issing ingredient??? what can i do for this dilemma?
You do mean crisco shortening don't you not cooking oil?
i use crisco shortening not oil sorry
Try using oil-based colouring, like you would for colouring chocolate.
or powdered colors.
I used a crisco based bc for the last cake I did and had no problems getting vibrant colors. I use Americolor gels.
I used to have that problem with the Wilton recipe that was half butter and half crisco. I use Indydebi's recipe now that's all crisco and adds dream whip powder, and it takes color better. I never get that spotty look that it used to develop.
Is your icing thin when you start coloring it?
Vibrant colors often take more colors than lighter colors and I have found if my icing is already soft or thin to start with then when I add a lot of color gel to it, it tends to separate the color/liquid from the crisco. If I am making black or red I usually add in more powder sugar or corn starch to the icing to help balance the amount of colors I use.
I have that problem with one of my buttercreams because it doesn't have enough powdered sugar in it to hold a lot of food coloring- try adding more sugar.