Butter for butter icing

[dkcrooby]

Hi, me again!

I use a lot of butter icing and wondered what butter is the best to use. I beat the butter to make it as light as possible but it still affects the colour once food colouring has been added. ie instead of having red food colouring, it ends up pink or a burgundy sort of colour.

Any suggestions?

Thanks,
Shianne

[amandabuckland1205]

Shianne

Instead of using butter try using Stork margarine. It is what I use and the colouring always comes out well.

Or if you prefer to stay with butter, try adding lots more colouring

Hope this helps

Amanda

[dkcrooby]

Thanks very much, I'll definitely try it. ;D

[rach]

Hi there if you want a really strong colour..try to use a super strength colour or lots of the normal one...to get red will take loads..make up in very small quantites...also I use unsalted butter..but if you want a really strong colour try using white fat ie trex in the same way,...gives you very white icing which is easy to colour

[dkcrooby]

Thanks Rach.

[audie3]

Hi, I use a Hi -Ration white shortening. sometimes called cake shortening. Gives a great texture and does not colour. Some colours affect taste if used in large quantities, especially red and black.

[audie3]

Hi, that should be Hi- Ratio

[rach]

Where do you get that from............is it like the flora white or trex stuff or better.....have never needed to use it yet but I am sure the time will come