Tips for making colored butter cream frostings

Frosting is necessary. In life.

Ok, let me clarify... frosting is necessary if you are making a cake (or cupcakes) for a party.

I may have exaggerated the role of frosting there at first. Maybe. :)

Here a few little "tips" I have for those who may be making some colored butter cream frostings in the near future. First off, my favorite food color dyes are Wilton and AmeriColor. Those are the brands I use the most and recommend (neither endorsed this post:).

If you are using gel colors like these, you will need toothpicks. Once you make your frosting, then dip a toothpick into the gel color and then into the frosting. Be very conservative when you are first adding the color, you can always add more but you cannot add less. If you know what I mean.

If you find, after blending, that the color is too light then add a bit more using a different toothpick. Also try not to get the dye all over your finger tips, as it won't always come out easily. :)

Once you have achieved the color you want you are ready to frost! If you are using pastry bags then place the inner part of your Coupler toward the tip and fold down the sides of the bag. This makes it easier to fill without making a mess. Once you have filled your pastry bag, twist and tie off with a twisty-tie.

I'm pretty sure that is the technical word... twisty-tie.

Now you are ready to snip off the end of the bag, add your chosen tip and the top part of the Coupler.

(These colors were from a Harry Potter party we threw a while back. :)

xo. Emma

Comments

[Sarah]

Oh what pretty colours. <3

I've tried the Wilton dye before (using the toothpick method) and for some reason I just could not get the icing dark enough!

Maybe I wasn't doing it right? I'm not sure (but probably, haha). But I have to say it turned me off from the gel colours!

[Han]

I love icing in different colours - the first time I made coloured icing it was sky blue and it kept running off the cakes because it was too watery (I was using glace icing)

[lauren]

this is AWESOME! thanks Emma :)

[emma]

Han-one time I used marsh mellow creme for in between a layered cake. It kept running out the sides and the cake would started sliding off... live and learn. :)

[hannah]

Don't know if you have seen this or not, Emma, but its an amazing website! I am already stoked on making the s'mores bars! I live in the UK though, and they don't have graham crackers here...fascists.

http://foodgawker.com/

[Abbey Elizabeth]

Frosting is so necessary, can't argue with that! I've been trying to find a good butter cream frosting recipe that isn't too sweet, and I've only had a perfect butter cream at this one cupcake place. Any suggestions?

[Rachel]

I've been using Wilton gel colours for a couple of years now and they're fantastic. I'm making rose macaroons for the first time this weekend. Any tips?

[idil]

Emma! I may be drank right now! but I would be agrre with my self even if I was sober'! you should write something about anything apart from food too!! you are cool! and its not just about food! you go emma! p.s. Love red wine! :)))

[Janette]

I have mixed feelings about colored frosting.. It looks beautiful, but what do my insides look like? I don't want a sky-blue hued vital organ if you know what I mean...If it doesn't come off your fingertips easily what about the ol' ticker??? Hmm...I worry about such things...Anyway..

Have a great weekend! Oh! Do you have a frosting tip tutorial? I don't know how to use those properly...The tip says "leaf" but comes out looking like... "shapeless blob". Help needed in that department!Thanks!
Janette
http://janettethejongleur.blogspot.com

[Karin]

Here's a little tip on filling the pastry bags. Get an empty Pringles container, put the bag in with the tip and coupler already on and fold the top of the bag over the edges. So easy to fill this way! Love you Em- Aunt Karin

[Christy]

I have tonnes of Wilton's colours (ok maybe I have 4) and they work marvellously. Love the garishness of the colour, quite addicted to colour that I find it hard not to colour my frosting.

Totally agree with Janette, can't pipe for shit... need help please :)