Repelling Color Paste On Buttercream Icing

Decorating By Rosalva123 Updated 29 Jun 2011 , 1:19am by VanillaCoke

Rosalva123 Posted 28 Jun 2011 , 4:57am
post #1 of 9

Hi everyone,
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? icon_biggrin.gif

8 replies
Candice56 Posted 28 Jun 2011 , 5:15am
post #2 of 9

You do mean crisco shortening don't you not cooking oil?

Rosalva123 Posted 28 Jun 2011 , 5:27am
post #3 of 9

i use crisco shortening not oil sorry

Coral3 Posted 28 Jun 2011 , 8:36am
post #4 of 9

Try using oil-based colouring, like you would for colouring chocolate.

leah_s Posted 28 Jun 2011 , 11:51am
post #5 of 9

or powdered colors.

kristiemarie Posted 28 Jun 2011 , 12:30pm
post #6 of 9

I used a crisco based bc for the last cake I did and had no problems getting vibrant colors. I use Americolor gels.

Texas_Rose Posted 28 Jun 2011 , 12:55pm
post #7 of 9

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.

TexasSugar Posted 28 Jun 2011 , 2:36pm
post #8 of 9

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.

VanillaCoke Posted 29 Jun 2011 , 1:19am
post #9 of 9

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.

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