I keep red and black powdered color on hand for coloring fondant. These colors are more difficult to achieve and I find it easier to add along with the powdered sugar. If, after resting overnight to let the color develop, I find I need more color, I will knead in some Americolor until I get the desired shade. (I have also used red, unsweetened Kool aid powder for taste and flavor.)
I have no experience coloring meringue, so can't really recommend.
I have used the colored food coloring as well as the gels and find that you do get a much richer color with the poweders. I love them. I have learned however that they can be a bit tricky to disolve so when using powdered food coloring I always disolve them in whatever liquid I'm using for my icings. Meringue as well as fondant. Make sure you disolve them first then add to your icing.
I have used the colored food coloring as well as the gels and find that you do get a much richer color with the poweders. I love them. I have learned however that they can be a bit tricky to disolve so when using powdered food coloring I always disolve them in whatever liquid I'm using for my icings. Meringue as well as fondant. Make sure you disolve them first then add to your icing.
Absolutely! I've used the ones I have only a few times but the first few times I did not dissolve them and it remained "grainy" in the buttercream I was coloring! Took me a while to figure it out...hahaha!
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