Anybody knowledgeable about cake icing coloring?

Question

I made 2 batches of buttercream icing I intend to use next Sat. I wonder if it would be ok to color it now and then freeze it. When do I need to take it out for optimal spreadablity? I am trying to achieve a nice turquoise color. Would that be blue and a drop or so of yellow? If you have any coloring tips I am all ears.

Answer 1

I color my icing and then refrigerate or freeze the leftovers, so yes it will be fine. I would take it out of the freezer the day before you need it and put it in the refrigerator. Then take it out of the refrigerator about 1-2 hours before using it. I have used that formula before for torquoise. The only tips I can give you is to use americolor soft gel paste colors rather than wilton. They make much more brilliant colors and you don't use as much coloring or have to stir it for as long. They are the only reds or blacks that I will use.

Blue and green will make aqua not turquoise. Also use icing gel pastes not food coloring because it will thin your icing.

Answer 2

I do not know about freezing icing, but I do know that a small amount of food coloring goes a long way! If you have blue and green food coloring, that might make a better turquoise, but if not just be very light, like using just small drops to get a good color.

Answer 3

Just btw, liquid food color is the least effective way to color icings ...it's not as concentrated as the powders or gels/pastes, and also can thin out the icing more than you might want because it's a liquid.


Diane B.

Answer 4

the freezing is ok.........no problem let it set out until soft then beat with mixer til nice and smooth againif it is too thick after thawing add drops!!!!!! to thin...if you use the yellow not to much or you will get green ...add drops 1 by 1 until your color is reached.....try not to make it too dark of a blue....to start with...