I am an amateur and very new to this web site and I am not sure if I am posting this where I should...
Every time I color my icing it becomes oily and seperates?? I have tried using different recipes and even cut back on my shortening... I am taken by this frustration.... HELP!!

What type of coloring are you adding. If you are using liquid food color, that may be the problem. Most users here I think you will find like the americolor coloring the best. You can get it here on line, it's really priced pretty good too. Does it seem to be ok without color? If it is, I would say it is most likely the type of color you are adding.

Thank you for taking the time to reply.. I am using the Wilton food coloring... yes my icing looks perfrect until I add the color to it? What is the americolor and how do I find it on here? Thank you!!

Are you making dark colors or starting with really thin icing?

I've found when I am making dark colors and it takes more color (no matter which brand I use) that if I get the icing too thin it will seperate a little. If that happens I just add in some cornstarch.

I like using the stiff white buttercream icing.... Any color I use does this... I was thinking that my room temp. may also be affecting this? I will definently try adding a little cornstarch.. Thank you!