Hi I'm having trouble with the wilton gel colors and buttercream icing. Sometimes when i color my icing i get colored crystals throughout the icing. How do i prevent that so that the icing is one solid colour without any specks of color in it???

I have not heard of that before. Maybe the buttercream needs to be mixed more before you add the coloring? Could it be that there are small chunks of Crisco and that is where the color is sticking?

I'll check back and see what more experienced decorators say as I would be interested.

i don,t think it is the gel color...

Are you sifting your powdered sugar? It could be hard lumps from the sugar that aren't mixing well enough.

Whenever I get that, it's usually because the gel color is older and is starting to dry out. Add some water, or some glycerin to thin out the color somewhat. It still may take some time for your gel color to "soften", but it will. If I mix it in the color and notice it AFTER the fact, I just let it sit overnight (if I have time) and the little pellets of color will soften and it will mix back into the icing. Hope that makes sense!

I have come across the same problem.  I open my container of gel color and use a toothpick to stir it around and I can feel the crystals in it.  I have the glycerin - just don't know how much to put in and don't want to overdo it.  It's got to be more than just a few drops, I would think... 

Any ideas?  I'd hate to throw out an entire container of color...