What food coloring does everyone use to get those BRIGHT colors that everyone uses in their glazes or RI? I can never find anything that bright. 
I prefer Americolor. I've found that they give a truer and brighter color than the Wilton colors (which is the only other one I've ever used). If you're looking for neon colors, then make sure to try the electric colors. Those are good for lime green and hot pink.
aggiechef,
Neon is exactly what I'm looking for. I don't think Wilton carries them. At least I've never seen them!
Americolor makes electric green, blue, purple, orange, yellow and pink. It doesn't take a whole lot of the color to get something bright.
If you check out the zebra cake in my pics with the green bow and flowers on it, those were made with the electric green.
You can buy neon in the grocery store.
Club House makes them.
Just the cheapy little squirt bottle kind.
I use Gemini's idea for black. When i finish a 'project', i combine all my colored icing in one container and then add the black gel color to make black icing. You don't need to use as much that way. Some people here also add cocoa to their icing, where you also don't need to add a lot of black.
I use Americolor for my bright colors and mix them a day or two in advance to let the colors deepen and get richer. As mentioned, their electric colors are fantastic!
ditto what tracy says and i too love the americolor electrics!
for red, americolor super red is fantastic, but again, like tracy says, do in advance.
anymore, i only use wilton when i don't have the right americolor on hand.
diane
I just made some black using americolor and is not black enough . How much color can i put in before the icing goes wierd?
When I need black, I start with brown - not through coloring, but form adding a "slurry" of cocoa powder and water. Then, after I have a brown base, I add Americolor black until it's a dark gray. Then I let it set overnight - the color will deepen to black.
When I need black, I start with brown - not through coloring, but form adding a "slurry" of cocoa powder and water. Then, after I have a brown base, I add Americolor black until it's a dark gray. Then I let it set overnight - the color will deepen to black.
Bingo on what Bonnie says! This is exactly what I do. Once SweetDreamsAT told me about it, I never looked back.
To help out with your reds, start with pink icing. Then add red and let set a day or two. It will indeed deepen and by adding less of the actual red, bleeding is less likely to occur.
Cocoa as in chocolate ? do the black will taste like chocolate right?
yes, it has a nice chocolaty taste... yum!
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