Originally Posted by Delynn
had wondered if it might be the same as when I add color to my BC icing before I add the confectioners sugar; muted before PS then super intense after the PS.
Adding colour before the sugar? Meaning at the stage where you have butter and maybe shortening?
NO NO NO for the following reason. Paste and gel colours are glycerine based and require the presence of a small percentage of liquid to work.
Also NO NO NO because you can't possibly judge the intensity from the butter stage. You would normally use a fixed amount of fat and sugar right? You don't adjust the sugar except for stiffness, right?
The only practical exception is to mix a measured amount of colour and a measured amount of liquid if you are making multiple batches of one colour. Colour all the liquid in one jug--the icing is pretty uniform across the batches.