Regarding Buttercream Icing....need Help!
Decorating By RaYiTo Updated 5 Oct 2007 , 6:15pm by RaYiTo
OK,here is the deal, i have notice that every time i do buttercream icing and I add color to it, the color doesn`t mixed good with the icing I still get to se some white speckles on it. This is starting to frustrate me,because i`m gonna get my VERY FIRST PAID CAKE,YAYYYYYYYY!!!! and times before my black icing looked grayish!!,hate it!!,I NEED some Urgent ADVICE ,i dont know is is the damn crisco or the butter// ALSO my hands are really warm all the time and it feels likes the consistency metls on my hands! 
..PLEASE HELP ME O will love to do a real black color for a book cake and need a solution to this problem.!! Thanks as always for all your imput CC`S.!! 
To get the darkest black, you should start with chocolate icing or tint it a darker color first such as red. The longer you let it set the darker the color will get. I'm not sure why your colors aren't blending well. What brand of coloring are you using?
i`m using the wilton! maybe is that??
RaYiTo are you using salt in your icing? If so, that may be what is causing the white specks. I had the same problem and now I dissolve my salt in hot liquid before adding it to my mixture. I think some CCer's use popcorn salt instead of table salt. If you're not using salt then I don't know what is causing your specks. Good luck on you first paid cake!!
I can totally relate to your problem. Make a colored cake and in the morning there are white specs popping out everywhere. Grrrrr 
I found out that it is the crisco. I make the BC icing from the Wilton book, but I use 1/2 crisco and 1/2 white margerine. To rectify this problem, I have been microwaving my crisco for about 15 to 20 seconds, add it to the margerine and then beat it with an electric mixer until it is creamy. My tabletop mixture does not beat it together smooth enough, thus getting the crisco dots.
For black, I color my icing or fondant blue (delpinaine blue or royal blue first or you could use purple) and then add the black. Let it sit for 1/2 hour at least to let it darken. I get black everytime. I also use all Wilton products because that is all we have here.
Good luck.
Are you using Crisco? I've noticed that my colored icing started getting the white flecks when Crisco changed to the trans fat-free formula. Unfortunately the only remedy I've got for this is to get some Hi-Ratio shortening or use IMBC/SMBC instead.
Sorry I couldn't be more help.
I had that problem, the specks when I used crisco too! But, I found my cake store carries hi-ratio and that's all I'll use now.
With the Black, I just use chocolate then add black to it. Works well for me and doesn't taste soo bitter as true black often does!!
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