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Coloring Frosting

post #1 of 6
9/17/07 at 12:31pm
Thread Starter 
I have a question about coloring frosting. I have a buttercream frosting(yellowish frosting) and am trying to make it baby blue. But, when I add blue coloring(paste) it turns it aquamarine instead of blue because of the yellow tint in the buttercream frosting. Does anyone have any suggestions on how to get it a baby blue color? Thanks.
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post #2 of 6
9/17/07 at 12:39pm
Define buttercream: powdered sugar or Italian/Swiss whatever? What brand of color?
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post #3 of 6
9/17/07 at 1:01pm
Thread Starter 
French Butter Cream. It's made with butter, eggs, and sugar. The brand is Wilton's coloring in Royal Blue.
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post #4 of 6
9/17/07 at 1:44pm
I really don’t like Wilton colors. They do in a pinch. (Most Wilton products, not all, have only one thing going for them: you can get them at Wal-Mart at 2 a.m. if you are desperate need.) I like Americolor. Handy squeeze bottle and better color. I have achieved a baby blue with the type of butter cream you are talking about with Americolor sky blue. Americolor is available all over the inter-net. Wilton does have more of a tendency to “green up”.
If Wilton is your only option they do sell a “whitener.” I have only ever used it with powdered sugar icing and I noticed a texture difference and a slight taste. I don’t even know if it would work with your French butter cream. Maybe an experiment if you are desperate for “true blue.”
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post #5 of 6
9/17/07 at 2:19pm

try a different frosting

for true colors in your butter cream, try using a meringue base
in place of French or Pate a Bombe, or whole egg....

you will get a truer color

chefmaster is swell and
spectrum from:
https://www.atecousa.net/Merchant2/merchant.mvc?Screen=CTGY&Category_Code=ccolor

:bounce:
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post #6 of 6
9/18/07 at 5:39pm
I've used Wilton's 'white food coloring' successfully with italian buttercream (italian meringue + butter).
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