I made a batch of buttercream icing for an order due tomorrow and just colored it pink. Now my icing is soooo bitter and I've added confectioners sugar to it but it's consistancy is becoming too thick. Any suggestions? Or do I have to make a whole new batch??

Some icing colors have a bitter taste especially if you use a lot. Black is notorious for this. I don't know of any way to fix this issue because by adding more ingredients, the bitterness may or may not be less noticeable and you might just end up wasting time and product. I'd make another batch and use an icing color that is more concentrated so you can use less of it. Some on the market are "no-flavor". I'm not too familiar with which type of colors to use for icing to yield the better results (liquid, gel, powder, etc) though as I usually use fondant so you may need to research that. =/ Wish I could be of more help.