Tinting Buttercream Frosting

Decorating By Catmama Updated 25 Jul 2013 , 5:29pm by CakeRae80

Catmama Posted 24 Jul 2013 , 5:52pm
post #1 of 11

I have exerienced customers do not like the way fondant taste. I buy my fondant from Michaels and don't know if the taste is any different if I order a different brand from a supplier. I would like to know if anyone has any suggestions on the best way to tint buttercream.

 

It seems to be the only way for me to make a cake to the satisfaction of the customer without the wrigleys gum taste of fondant. Should I use oil based colors? I usually use the little jars of color (again from Michaels) but it seems I will have to step out and start ordering online as living in Arizona there are literally no cake suppliers here that I can purchase from.

 

Any suggestions? the request of the customer is Sage Green with Brown decorative accents.

10 replies
bct806 Posted 25 Jul 2013 , 2:54pm
post #2 of 11

I use Wilton colors from Michael's. They work perfectly fine. My only complaint is that the tops never seem to screw on completely and I am constantly having to clean out the tray I have them in. To get sage green, start with green and add yellow until you get the shade that you want. Brown is pretty straight forward. Either make it chocolate or add brown to it. The fondant from Wilton isn't a great flavor at all. I prefer my homemade mmf. 

ddaigle Posted 25 Jul 2013 , 3:17pm
post #3 of 11

My opinion is....Wilton fondant and Wilton food coloring sucks.    If you don't use that much fondant...make your own.  It's cheaper and you can flavor it.   I use a lot of fondant so I buy fondx & satin ice but there a lot of other good brands.  Wilton is the bottom of the barrel.

 

Wilton coloring is so diluted it takes a ton to get the color.   Use a gel.   I use Americolor that is a gel and very concentrated.  A little goes a long way. 

CakeRae80 Posted 25 Jul 2013 , 3:19pm
post #4 of 11

I use Wilton from Michael's but they don't give very dark colors.  I've heard AmeriColor and Chefmaster gels give a deeper truer color.  I've just bought some of these, but haven't used them yet.  I also just got the moss green yesterday from wilton and it looks kind of a sage green.  I added it to my MMF, and didn't add a lot so the color got lighter as I added the sugar.
 

Catmama Posted 25 Jul 2013 , 3:50pm
post #5 of 11

The wilton colors I use work okay, they are lighter in color than the jars show. I wanted to reach out to fellow bakers and see if anyone had any other suggestions...

 

I like Michaels but I don't like not having another choice in where to get my supplies in case they don't have something I need.Thanks so much everyone for your input! I am on the road to ordering products online and stepping out of the box.

 

Happy Baking! icon_biggrin.gif

Catmama Posted 25 Jul 2013 , 3:50pm
post #6 of 11

The wilton colors I use work okay, they are lighter in color than the jars show. I wanted to reach out to fellow bakers and see if anyone had any other suggestions...

 

I like Michaels but I don't like not having another choice in where to get my supplies in case they don't have something I need.Thanks so much everyone for your input! I am on the road to ordering products online and stepping out of the box.

 

Happy Baking! icon_biggrin.gif

Catmama Posted 25 Jul 2013 , 3:52pm
post #7 of 11

Anyone have a good recipe for MMF?

Catmama Posted 25 Jul 2013 , 3:52pm
post #8 of 11

Anyone have a good recipe for MMF?

CakeRae80 Posted 25 Jul 2013 , 5:14pm
post #9 of 11

1 bag of Jet Puff mini marshmallows (must be Jet Puff)

5 TBPS of water

2 lb bag of Confectioner's sugar

 

Put the bag of marshmallows into a big microwave safe bowl and add the 5 TBSP of water. Microwave for 30 seconds at a time, each time stirring.  When the marshmallows are completely melted, add color if you want or flavor if you want (I never flavor mine), and add sugar.  You will want to stir in between the adding of the sugar, but you want to add in about 3/4 of the bag.  Then plop it onto a greased surface (I have a huge glass cutting board I use), grease your hands and start kneading.  You will gradually add more of the sugar as you knead it.  It will eventually just come together like magic.  Once it's done you put a thin layer of grease on it, wrap it in saran wrap and put into a freezer bag and seal.  Can be refrigerated or frozen.

Catmama Posted 25 Jul 2013 , 5:24pm
post #10 of 11

Great!!

 

Thanks so much.

CakeRae80 Posted 25 Jul 2013 , 5:29pm
post #11 of 11
Quote:
Originally Posted by Catmama 

Great!!

 

Thanks so much.


No problem. Everyone says it's yummy. Good luck

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