Hi everyone

After hearing so much about how americolor gel colors are so good, I went ahead and picked up a bottle of each color available. The problem I am having is getting colors right. I see so many bright and bold colors and wonder how its done. I use Fond X fondant and the color fades down to almost nothing in a matter of hours after adding color. when using the colors in buttercream(all butter) the colors are always off. I tried making a nice light pink and it came out peachy colored. Green came out almost grey like.The only time i seem to achieve some decent colors is when i color royal icing. If anyone can give some tips on how you color your icing/fondant I would appreciate it.

Thanks.

This might help. I have not experimented:

http://www.buzzle.com/articles/food-coloring-chart.html

This is too bad.  I used the Americolor and was very happy with them in buttercream (butter-sugar-milk-cornstarch and also shortening-sugar-corn syrup).  I had previously used Wilton paste in homemade fondant (sugar, gelatin, glucose, water) and also got good results. Tap water 24ppm calcium, all stainless steel or nonstick cookware.

So it makes me wonder, is there something you are using that might cause the colours to fade? 

Where does your drinking water come from? What kind of water treatment?  Are you using a Calgon system?  There may be residue on your bowls and utensils that fades the colours.