My blue icing turns green with using the butter, vanilla and almond flavorings in my BC. Does anyone have a solution to keep the icing blue?
I hope this makes sense.
TIA
Leslie

wilton makes clear butter, vanilla, and almond flavoring ..........are you using the clear???

Even with using the clear the blue turns green.
Leslie

Use real butter and then you won't have to flavour it , I can't stand that nasty Crisco stuff, and I've never had a problem with keeping the colours in real buttercream.

hmmm. . . I haven't ever had my blue turn green with using clear flavorings. But I wonder if the trick of adding a few drops of Americolor Violet to your icing would help in this situation. I have read several posts on how adding the violet makes your icing white. I wonder if in your case it would keep it from going from blue to green.

Leslie, is your icing white before you add the blue coloring? If you're using butter in your icing, that would make it hard to get a true blue color. Also, I've heard that Wilton has a product to 'whiten' frosting. Don't know whether it takes the yellow out of real butter buttercream though--anybody know more about this?

DENISE

I can't speak to the issue of stabilizing the blue, but I do use whitener in buttercreams containing butter - and it does work. Pretty well, actually. I don't use the Wilton, though. I get mine from the cake supply. It's cheaper. It's just titanium dioxide...not a dye...more like a "filler." Anyway...back to the original concept. Starting with a true white icing might give you a better shot at retaining the blue. It's worth a shot.

I use real butter and real vanilla and haven't had this problem (the icing is off-white colored afterward, but it colors fine), so I'm not sure this would work. But I do use a whitener, not Wilton's though. Americolor has a white color that I'm sure would work quite well, but I use CK or something like that because that's what they had at my baker's supply store in a big bottle!

I agree that it might work if you got your icing back to white, then tried to color it, you'd be better off. BUT I can't swear to that.

Good luck,
Suz

Thanks ya'll! Next time I need blue I'll try to get it back to white first, then add my Americolor. Never going back to the Wilton colors again!!
Leslie

You can add a dot of violet to your yellow icing and it will go to white--the violet cancels out the yellow. Just add a very, very tiny dot of violet at a time until you get the white you want. The icing actually gets whiter as it sits. Much nicer than whitener and it doesn't thin or streak the icing the way the whitener can if you need to add a lot.

Rae

Wow--it seems like you'd just get yellow-violet, but I guess since they're opposite on the color wheel they cancel each other out. I wonder if this works with any other colors, like pink and green for example.