Today I needed a big batch of pink icing so I made a big batch of icing and carefully stirred in pink color. Unfortunately, I ended up with air bubbles so bad that there was no way I could ice a cake with it. So, I made another batch and this time, I added the color to the shortening before I creamed it. It worked beautifully!

Of course, the big drawback is that you can't control the color as well but it definitely helped me today.

That's funny, I just asked a question about coloring icing and was waiting for a response. I've been having issues coloring my icing as well but it has nothing to do with air bubbles. My problem is that dark colors seem to separate and I can't figure out why. I wonder if this could be corrected by coloring the shortening first...hmmmmm