Coloring Buttercream

Baking By tonebug Updated 22 Nov 2012 , 1:05am by kazita

tonebug Posted 20 Nov 2012 , 2:40pm
post #1 of 12

I use the wilton recipe for buttercream. I also use the wilton gel paste to color the buttercream. When I do this the icing always looks streaky or greasy I guess you might say. What am I doing wrong? How can I get an even vibrant color? Thanks!

11 replies
kakeladi Posted 21 Nov 2012 , 2:07am
post #2 of 12

If it's streaky you simply have not mixed the color into the icing well enough - mix it some more:)

If it's greasy looking you probably need to adjust the recipe - it could be yyou have too much liquid in there.

To get vibrant color - just add more (and more) paste/gel color until it is one or two shades *lighter* than you want the final icing to be.  The more gel/paste added the deeper the color will get over time - especially when exposed to the air.  Vibrant, deep colors are best made at least several  hours ahead - as much as the night before :)

Have you tried a different recipe?  There is one I recommend.  It's easy to make and use - taking color well:

kazita Posted 21 Nov 2012 , 4:30am
post #3 of 12

AI use Americolor to color my frosting you can buy it at hobby lobby and yes the longer it sits the darker it gets. I also use high ratio shortening it makes your frosting wonderful

kazita Posted 21 Nov 2012 , 4:39am
post #4 of 12

Athere is a website that has a lot of videos about all kinds of cake things one of them being mixing in colors into bottercream. I love her website

ibeeflower Posted 21 Nov 2012 , 5:13am
post #5 of 12

I also use Americolor and it always blends nicely without streaking. 

tonebug Posted 21 Nov 2012 , 6:26pm
post #6 of 12

Thanks all. I guess it could be my shortening making it look greasy. I have read that high ratio shortening makes a difference. Anybody know the cheapest place to purchase this? Thanks.

kazita Posted 21 Nov 2012 , 8:07pm
post #7 of 12

AI buy mine at a cake store buy you can Google high ratio shorting and get tons of sites the one I was looking at is you can buy it in 3 pound tubs or 50 pounds boxes. Now that its the cooler months the shortening doesn't melt like it could during the hot months during the shipping process. It is well worth the cost and you can still use the same recipe that you are using Just use the high ratio in place of regular shortening......I myself use close to that recipe except instead of water as the liquid added I use heavy whipping cream in place of that.

kazita Posted 21 Nov 2012 , 8:10pm
post #8 of 12

ASorry that's

tonebug Posted 21 Nov 2012 , 11:48pm
post #9 of 12

Kazita, I haven't tried a buttercream recipe that calls for water. Now the one I use now calls for milk. Have you tried recipe that kakeladi posted above? I'm looking for a smooth buttercream that will hold shape and color. Would you add whipping cream to this recipe?

kazita Posted 22 Nov 2012 , 12:19am
post #10 of 12

AI would try the recipe as is the way she gave it to you......doesn't the Hilton call for water or milk? In stead of milk I put in heavy whipping cream found next to the milk

kazita Posted 22 Nov 2012 , 12:22am
post #11 of 12

AThat recipe should for sure hold shape and color

kazita Posted 22 Nov 2012 , 1:05am
post #12 of 12

AThe bc make is 2 cups high ratio shortening 2 tea spoons vanilla extract a teaspoons better flavoring 2 tablespoons meringue power about 20 teasppofuls heavy whipping cream a 2 pounds powerred sugar. Add more whipping cream to make a creamer frosting

Quote by @%username% on %date%