I just tried coloring my IMBC and there are specs through out it? is there a way to eleminate the specs or is IMBC not supposed to be colored?
If there are specks in it, that is cooked egg white. What happened was you whipped the egg whites too long and they became "dry" before adding the hot syrup, that resulted in teeny tiny specs of "cooked" egg in the icing. They aren't really visible when the icing is in its natural colour, but as soon as you tint it...they show up because they don't absorb the dye.
The only way to get rid of them in this batch is to pass all of the icing through a very fine seive by hand.
Next time, don't initially whip your egg whites past the soft peak stage. The egg whites should be evenly foamy and opaque, but not stiff and glossy at all. When you lift the whisk out, it should barely hold a peak.
...and IMBC colours really well, don't worry. (You can check out all my photos. Most of my cakes are IMBC, even brightly-coloured ones.) 
thanks antonia74 i think i did over whip my eggs....thanks for all the tips hopefully my third attempt will be better 
What color are the specks? If they are white then yes thats your eggs, but if they are the color you are adding its just cause it isn't emulsifying into the high fat icing (I have the same problem). I prefer to use oil based coloring and that works like a charm, but if you are in a pinch you can melt a little bowl of icing and color that then mix it all in. Also I have found that letting the speckled mess sit until the next day and the remixing works well. Another part of the problem with the speckles is that you are adding a lot of color without a lot of result... but its still IN there and does a number on the tongue when eaten.
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