This blog post covers all about food coloring including the best food coloring to buy and how to mix colors into frosting and icing. Once you have a handle on food coloring, be sure to check out all of my posts on basic cookie decorating.
Because the icing is so essential in a perfectly decorated cookie, the food coloring you use when cookie decorating is just as important. There are plenty of options out there, many of them superb, and you may use a brand and method totally different from mine. But I’ll share what I use and do with the disclaimer that this isn’t comprehensive, it merely works for me. At the end of this post, I included a COLOR CHART you can print on 5 x 7 photo paper, if desired.
what is the best food coloring for cookie decorating?
concentrated pastes vs. soft gel pastes
First and foremost, I use soft gel pastes food coloring exclusively for cookie decorating. Craft stores usually carry the more accessible concentrated pastes. Both work well and in much the same way and both come in a huge variety of colors. So if your only option is the baking aisle of your craft store, then these will work fine. But I find concentrated pastes have a bitter, metallic taste. So I don’t use them. Instead I use:
Americolor Soft Gel Pastes (You’d think I own their stock, but I promise I have no connection to the company other than as a customer, and they have not paid me to write this.) Another brand option is Ateco Spectrum food coloring, also very good. Soft gel paste are tasteless, blend beautifully, and come in many colors.
where to buy food coloring
You can find Americolor soft gel pastes at many cake decorating supply stores. Americolor Soft Gel Pastes are also available on AMAZON: Here is a set of 12 Americolor food colorings that’s a good start. I also use a lot of the Electric colors. And I buy the big bottle of White food coloring.
which color food coloring to buy
Americolor sells over 40 colors. I don’t own all of them. I’ll let you be the judge of what colors you like best, of course, but here are the colors I own and use frequently. Some great colors are missing from my collection, but pretty much everything I need to decorate works with these colors, so I rely solely on these below. Click on each for link.
which size food coloring to buy: the pastes come in small, .75 ounce bottles, and larger, 4.5 ounce bottles (and even larger, but I think those are wholesale). Even with all the decorating I do, I buy the .75 ounce bottles. A few drops go a long way, so stick with these unless you have a business and decorate hundreds of cookies a day. Some colors take lots of drops to get the right shade, so you may consider the larger size if you decorate a lot (for example, white, black, brown and the darker shades of any color).
how to use soft gel paste food coloring
You can add coloring to batches of buttercream frosting, to royal icing, to fondant and even to cake and cookie batter before baking.
some food coloring tips:
—–Always start with ONE drop and add more as needed. While some colors take a lot of drops, you can always add more, you can’t take it away (if you do go too far, add more frosting to lighten).
—–You need white food coloring. Yes, you DO have to tint plain icing with white food coloring. Extracts, butter, and other frosting ingredients make bare frosting off-white, so to achieve a pure white, add White color. A LOT of it. A lot of color may thin your frosting a bit, so either start with a thicker frosting or add confectioner’s sugar to thicken
—–How much to color? For whole batches of icing or frosting, add coloring to the mixing bowl and mix with the mixer. But when making colors for cookies, I usually work with 3/4 to 1 cup of icing for each color, mixing in small bowls.
—–For different shades, simply add more drops. These take a LOT of color, so just keep adding drops. More than you’d think. You may want to get bigger bottles of darker color or purchase more than one if you have a lot of icing or frosting to make. Also keep in mind that a lot of food coloring may thin your icing, so add additional confectioner’s sugar if necessary.
—–Dark colors, red and white. Dark colors and red, like white, take a LOT of color, so just keep adding drops. More than you’d think. You may want to get bigger bottles of darker color or purchase more than one if you have a lot of icing or frosting to make. Also keep in mind that a lot of food coloring may thin your icing, so add additional confectioner’s sugar if necessary.
—– Skin tones. Caucasian flesh is always a tough one to get right. I usually make it with ONE drop ofAmericolor “Peach.” Just one drop. Mayyyybe two. You can also add a touch of Egg Yellow. For African American and Hispanic and/or Latino skin tones I use a different number of drops ofAmericolor Chocolate Brown. For Asian skin tones, I use a mix of Chocolate Brown and Egg Yellow. Just be sure to start with ONE drop of each and add more as needed.
—–Color mixing. Mix colors for different effects, such as egg yellow and leaf green for chartreuse or purple and royal blue for cornflower.
—–Fondant. To mix colors into fondant, add a couple drops to a palmful of fondant and knead well. If the fondant gets sticky from overhandling, let it sit at room temperature for 15 minutes or until easily pliable.
—–Brown is tricky. Even using Chocolate Brown, it takes a lot of drops. Tan is a tough color to get, as a few drops of Chocolate Brown tend to look pink-ish. I add a drop of Egg Yellow to achieve a better tan.
—–Pastels. I add a bit of White coloring to Sky Blue, Electric Pink (I use Electric Pink for all shades of pink rather than Soft Pink as I feel it’s more vibrant), Egg Yellow, Regal Purple or Leaf Green to get my pastels.
Below is a color chart with more tips on which pastes I use for which frosting colors. Again, this isn’t comprehensive! There are plenty more options.
Click on the chart to enlarge and or CLICK HERE to print on 5 x 7 photo paper with your color printer for a postcard to keep for reference.
can I use gel pastes with white chocolate?
Have you seen seen oil-based “candy color” food coloring in the craft store or cake decorating store, and wondered what is so special about this food coloring? Oil-based candy colors are specialty food coloring for CHOCOLATE and CANDY MELTS. If you use gel paste food coloring to try and color white chocolate or white candy melts, the chocolate will seize. So the answer is, NO, you can not use gel paste food coloring with white chocolate and candy melts.
how long will food coloring last?
Another reason to love Americolor products? Their customer service is always spot on. Whenever I’ve dealt with the company, they are always quickly responsive. Joan asked in the comments about the shelf life of the soft gel pastes, and I realized I’ve used some of mine for years. Yikes! Well, I asked the company and they quickly responded as follows:
“This product will last many years if stored properly i.e. ambient temperature, away from any source of ultraviolet light. The reference to ultraviolet light is generally for the end user maintaining that any light source will fade certain FDA Certified Food Colors. If this product is stored in its carton the light radiation will not be a factor. Ambient temperature is defined as common range of 18°C (64°F) to 23°C (73°F) Variations in temperature +/- 20° will not affect product. After several years the Soft Gel Paste may break down, if stored properly the color will remain intact, generally recognized as safe for human consumption.”
Phew!!! Looks like I’m in the clear….
HERE ARE SOME HANDY AFFILIATE LINKS TO FOOD COLORING:
bridget {bake at 350} says
May 15, 2010 at 1:24 pmThis post is GREAT!!! And thank you for posting the "real" picture of your colors! When I saw this first "perfect" picture, I was feeling a little food coloring guilt!
I'll definitely be linking to this post in the future.
A Wedding Story says
May 15, 2010 at 1:50 pmGreat post! I've been using Wilton coloring for my cookie biz, but think I'm going to bite the bullet and invest in some Americolor! Thank you!
Chic Cookies says
May 15, 2010 at 2:03 pmThanks Bridget! (Oh, I can't even share the picture of the cabinet where I keep all my supplies. It was clean and neat for one day.)
Thanks "A Wedding Story"! I should probably add a note about Wilton in the post, too. While I don't use their colorings, I do LOVE Wilton for a million other things they offer (bags, couplers, tips, sprinkles, fondant, meringue powder, etc etc etc)
Party Box Design says
May 15, 2010 at 3:20 pmsuch a great post!!! so helpful!
Linda says
May 15, 2010 at 4:13 pmThank you for posting about the Americolor vs other food coloring. Now I have a better understanding and will go with Americolor…
Anonymous says
May 15, 2010 at 6:47 pmCan these be used with white chocolate without ceasing it.
Lora says
May 15, 2010 at 6:57 pmGreat info. Thanks. I have only used Wilton and have been wanting to try Americolor. I will buy a set on my upcoming trip to the states. Also bonus points for the Beryl's link for international shipping! Yay! So hard to find good food coloring in Germany. Now I have an alternative.
Chic Cookies says
May 15, 2010 at 11:53 pmAnonymous, you can use this coloring with anything you'd use coloring for, including white chocolate and candy melts, yes, though I find adding coloring to things you melt always tricky to time just right. If this is something you're good at, I would definitely try the pastes 🙂
Joan says
May 16, 2010 at 2:28 amGreat information! Thank you. I do have a question about the Wilton paste food color. I purchased a bottle of pink a few months ago and when I used it for frosting it gave the frosting an odd flavor. What are your thoughts on this?
Chic Cookies says
May 16, 2010 at 3:26 amJoan, while Wilton products overall are great, their pastes (which are the concentrated pastes I mention above) have a metallic, bitter taste. There's nothing wrong with the one you got, that's the downside of those products. The Americolor soft gel pastes have no taste… that's why I love 'em! (Except for colors you need tons of, like black or red, you can sort of taste it then, but it's not very strong). They are a tiny bit pricier and harder to find, but totally worth it.
Lorraine says
May 16, 2010 at 3:33 amThanks so much! This is so helpful and extensive!
Joan says
May 16, 2010 at 2:24 pmThank you so much for the information! One more question, what is the shelf life? I would purchase the smallest bottles.
Thanks again for a wonderful and educational post!!!!
Allison says
May 16, 2010 at 2:33 pmThank you for such a great tutorial! I am so grateful to have that color chart! I'm always experimenting to find the right color and hardly ever get it right =)
Chic Cookies says
May 16, 2010 at 2:46 pmGood question Joan. Hmmm. I've had some of my (even small) bottles for, yikes, several years now and still use them. That sounds somehow wrong, even though they still look great. I'll email Americolor and ask them!
jess says
May 16, 2010 at 3:31 pmwow this was a SUPER helpful post!
Vicky says
May 16, 2010 at 10:02 pmI love Americolor. I usually order from Into the Oven at http://www.intotheoven.com.
animeshon says
May 16, 2010 at 10:52 pmThank you so much for this post. I've been putting off buying decent food colouring because the cost was scaring me (I've just been using the $2 bottles from the supermarket). This weekend however I once again struggled to make black royal icing for outlining and spent half an hour alternating between adding food colouring and then more icing sugar to thicken. I think I shall go invest in some black soft gel paste now…
cookies and cups says
May 17, 2010 at 12:47 pmGreat post! I love the mixing color chart…awesome!
btw, I linked you up in my latest post..hope you don't mind 😉
Jenny says
May 18, 2010 at 6:06 pmthanks so much for this post. i especially love the color mixing chart. i've only used the wilton food coloring and now i know where that odd taste is coming from! i am definitely using the americolors from now on.
Country Girl in the City says
May 20, 2010 at 1:02 pmThis post was helpful. And I have wondered about the self life of the concentrated pastes that I have. Some of them have been around for a while! And there is no expiry listed on them…
Thanks.
Jenni @ Project Cookie 365 says
May 26, 2010 at 3:54 pmI know another site! I'm in Canada, and buy from goldaskitchen.com. Just for your canadian readers :)Americolor soft gels, and they have the Wilton concentrate ones too
I'm a soft gel user too. Mostly because I love the squeeze tops 🙂
Jenni @ Project Cookie 365 says
May 26, 2010 at 3:56 pmOh, and I also wanted to note that I don't think you can use it for candy melts… but there is a product they sell that makes them work in chocolate…it's called flo-coat chocolate coloring agent.
Chic Cookies says
May 26, 2010 at 4:21 pmThanks Jenni! I added above. And I'll have to check out that product! I've added to candy melts with only limited success (it's worked, but also clumped a couple times, so that product sounds great…)
Jenni @ Project Cookie 365 says
May 27, 2010 at 1:59 amI haven't tried it yet either, but *almost* bought it! I don't colour candy melts often, but it would be a good product to have if you do! Thanks for checking out my cookies 🙂 (P.S. My gel collection is similar to yours, and looks just as messy lol… though I did actually "wash" them all and my storage bin last week. sigh!)
lucysd says
September 18, 2010 at 10:50 amHi! Thanx for your post! We don't have good food coloring in my country, so now i'm looking for as much info on Americolor as i can to order it on ebay or wherever.
I just have one question. And i'd be very greatful if you could help me as!
Are the usual colors of Americolor soft gel pastes BRIGHT enough?
I really want to bake a cake like this one: http://img-fotki.yandex.ru/get/4506/marinagiller.a/0_41994_2bb12fac_orig.jpg
But i'm not sure if i should buy "electric" colors only or usual ones would be enough to get those bright colours.
Thank you in advance!
Chic Cookies says
September 18, 2010 at 2:11 pmLucysd, if you are going to get bright colors, it would be from soft gel pastes like Americolor (you might need a lot of it). The Electric colors definitely. Looking at the pic you sent, I'd say: Electric Pink (for both the red and pink), Electric Orange, Lemon Yellow, might want to mix Electric Green and Leaf Green, Sky Blue (do they make an Electric Blue? Not sure, but if so, that'd work), and Regal Purple, unless they have an Electric Purple.
Lulu says
April 6, 2011 at 12:01 amThanks so much for the amazing resources and tips. I actually found the food color at Hobby Lobby for $1.18! I'm looking forward to your new book. Can't wait!
Chic Cookies says
April 6, 2011 at 12:14 amWow, that's almost wholesale price! now I have to check for hobby lobbys around DC
Anonymous says
June 1, 2011 at 1:19 amI am very much an untrained amateur and make character cakes for my children's birthdays. After much trial and error, I discovered Americolor last December and love it. Easy to use and beautiful colours. Thanks for the colour mixing chart – that is just so useful for me – I'm printing it now.
You can buy the colours online in Australia from http://www.theraspberrybutterfly.com.au
and http://www.champagnecakes.com.au.
I'm sure there are others, but these are the ones I use.
best wishes from Australia,
Janice.
Chic Cookies says
June 1, 2011 at 2:24 amThanks Janice! I get lots of people from outside the US asking for resources to buy Americolor, and I never know where to send them. Now I have an Aussie link.
brandi says
August 25, 2011 at 11:57 pmgreat info, question: after you make the colored royal icing, how long will it be good for?
the decorated cookie says
August 26, 2011 at 12:33 amIn theory, if you keep the colored icing in the bags or in sealed containers, it should last a couple weeks. But after a week or so, it CAN start to break down, especially icing on the thin side.
JessieMomma says
November 29, 2011 at 3:56 amThank you for this tutorial. I have used the Wilton colors for years and always wondered about the taste… I thought I was doing something wrong! I decided to look online tonight for colors for Christmas cookies and found that the only baking supply store in my town ONLY sells Americolor pastes! I am so grateful for your informative review. It makes me feel more confident with my upcoming purchase.
ARC says
February 3, 2012 at 12:32 amThanks so much for your excellent info! I was going to try your vegan cutout cookie recipe, but my daughter just passed her allergy test yesterday so she can have dairy baked into things. So I’ll try your regular ones.
I bought my set of Americolor at Amazon.com for a very reasonable price. Love them, and will never go back to the horrid grocery store liquid food colors 😉
meaghanmountford says
February 4, 2012 at 3:53 pmThanks ARC! I totally agree about Americolor. Yay for your daughter passing her allergy test!
carlos garcia says
May 14, 2012 at 5:19 pmHello
do you know were can I buy samericolor in San Francisco?
thank you
meaghanmountford says
May 14, 2012 at 5:26 pmAmericolor is CA-based, so more local cake decorating stores may carry it. I also hear the chain, Hobby Lobby, carries it, if there are any near you. Sur la table MAY carry it, but you’d have better luck at a cake decorating specialty store. You can also check the americolorcorp.com website and click under “links.” There are tons of resources there.
Cassie Baker says
June 8, 2012 at 11:12 amThank so much for posting this!! I bought this without doing any research and I am so pleased with what I’ve read and I can’t wait to start using it. There isn’t much on how to use this food color out there so it’s appreciated!
meaghanmountford says
June 8, 2012 at 11:35 amThank you Cassie!!
Liz Chang says
August 20, 2012 at 6:54 amCan I use the Americolor soft gel paste for coloring hard boiled eggs.
meaghanmountford says
August 21, 2012 at 1:01 pmI have done that, Liz, yes!
Liz Chang says
August 21, 2012 at 4:45 pmThanks, Meghan! Do I also add vinegar??
meaghanmountford says
August 21, 2012 at 10:01 pmYes… I use food coloring in place of those store-bought tablets. Here’s a good link to how-tos: http://www.chow.com/recipes/28228-dyed-easter-eggs (though I don’t think you’ll need 40 drops. The gel pastes can separate a bit, so stir gently but well.)
If you’re dying the hard boiled eggs without the shell, use water, not vinegar, though.
Patrice Klinefelter says
September 14, 2012 at 5:39 pmI am reading this 2 years after the initial post and am going out tomorrow to a store in Salt Lake who carries them. I hate the bitter taste of some coloring and it is fantastic to find some without that. Thanks!
meaghanmountford says
September 14, 2012 at 9:00 pmThanks, Patrice! And two years later, I’d say exactly the same thing 🙂 !
Susan Young says
September 21, 2012 at 9:19 pmI am going to make the switch to soft gel pastes. Great post! Thank you.
Loretta Lopez says
September 28, 2012 at 1:14 pmDoes anyone ever use marshmallow frosting with paste food colors? I like the frosting better because it’s not so sweet, but it only gets to soft pastel colors with cheapy drops. I was wanting to try something different for my son’s birthday on Sun.
meaghanmountford says
September 30, 2012 at 6:19 pmDefinitely Loretta, I’d try these! They make such vibrant colors.
may says
December 19, 2012 at 5:55 pmplease i need to know the difference between the soft gel and the electric colors of americolors? and both can be used for icing, fondont and white chokolate?
meaghanmountford says
December 19, 2012 at 9:05 pmHi May,
Americolor food colorings are all “gel paste” colorings. The electric colors are the same consistency of the others, just brighter and more neon-like. You can use gel paste food coloring for icing and fondant, but for chocolate, I would suggest “candy colors,” made especially for candies with a higher fat content. I’m not sure if Americolor makes candy colors, but Wilton does, available in the craft store. Hope this helps! 🙂
may says
December 20, 2012 at 5:21 pmi don’t know how to thank u for your fast reply and your explanation,, really it helped me alot 🙂 thanks again
Edana says
December 31, 2012 at 10:41 pmI bought a couple about 2 years ago…they are rather “liquidy” now. Do you still think they are safe to use? I live in Hawaii so it’s obviously very hot & humid…
Edana says
December 31, 2012 at 10:42 pmI bought some about two years ago and I noticed they are rather liquidy now. Do you think it’s safe to use still? I live in Hawaii so it’s very hot & humid. Thanks for your time 🙂
meaghanmountford says
January 1, 2013 at 3:51 pmIf they were exposed directly to heat and humidity, probably not, but kept in a dark place and sealed, they actually do last quite a few years! I had asked someone at Americolor about it awhile back, and that’s what they told me. 🙂
Ianna says
March 18, 2013 at 5:26 pmHi! I bought just about the entire Americolor gel family (lol) but every time I use them, my icing dries very crumbly to the touch (it literally crumbles off the cookie) and I can’t seem to get the colors to come out right. I’m adding them in after the Royal icing is fully mixed. Has this ever happened to you?
meaghanmountford says
March 18, 2013 at 8:28 pmIt hasn’t… that’s really odd. Wonder if you got a bad batch? Though I doubt it, Americolor lasts a long time and is a quality product. I would actually contact the company. I’ve done that with questions before and they always respond, they are super nice. Their website: http://www.americolorcorp.com/ If you scroll to the bottom there’s a link that says “Email me” and they also have phone numbers. I bet they’ll have an answer for you! 🙂
kristen Rizzo says
June 17, 2013 at 3:01 amAnyone ever have problems with taste of the pink gels and/or dark pink color specks showing up on pink cookies? Any help or insight appreciated!
meaghanmountford says
June 17, 2013 at 8:26 amHmm, I haven’t seen specks, anyone else? My Electric Pink sometimes kind of clumps though. And when I paint with it, it separates into granules a bit. I wonder if there’s something in that color. Do you use Americolor? I shake super duper well first and stir like crazy.
beth says
February 14, 2016 at 7:54 pmI know it’s been a while but I just wanted to say that I have problems WITH PINK ONLY with specks!? It’s crazy. I have no idea what it is. Have you ever figured it out?
meaghanmountford says
February 15, 2016 at 8:33 amYou know what Beth, me too!!! My Electric Pink clumps sometimes. I have NO idea why! I will replace that one more often than the others, assuming it just doesn’t last as long, but it does still clump. Don’t get the science behind that one!!
Veronica says
July 1, 2013 at 8:00 pmCan you use these gels for cake batters?
meaghanmountford says
July 2, 2013 at 10:06 pmYes, Veronica, definitely! I have done that.
Carrie says
July 23, 2013 at 12:03 pmThank you so much for your post!
I read that someone was asking about coloring for candy. I just checked and Americolor does make oil based candy coloring.
meaghanmountford says
July 23, 2013 at 9:30 pmOh really??? I didn’t know that. Love Americolor, I’ll definitely use their oil-based coloring. Thank you!!
Jen says
August 6, 2013 at 10:02 amI just bought the Wilton starter kit for cake decorating. I tried to use the thick red that came with it, and it gave the ugliest pink. Calamine lotion would have looked prettier. It was not bright or happy. It was a dusty rose. I was adding it to homemade buttercream. Should I have added some not-included whitening? Thoughts?
meaghanmountford says
August 6, 2013 at 12:47 pmNo, whitening only would have made it pinker. Unfortunately, red is a tough color to get. You need a LOT, lot lot of red. Probably almost that whole bottle, to get past the pink stage into true red. However, the more coloring you add, the more the taste (and consistency) is affected. I highly recommend ordering the Americolor Soft Gel Paste super Red coloring. I use the smallest bottles, even, and they last a long time. You can use less to get a true red (though you still need quite a bit). You can find links to buy here: http://www.americolorcorp.com/ and they have it at amazon. http://www.amazon.com/AmeriColor-Student-Soft-Paste-Color/dp/B0029YDR82/ref=sr_1_3?ie=UTF8&qid=1375807664&sr=8-3&keywords=americolor+soft+gel+paste+red
Latonya says
September 11, 2013 at 7:19 amThank you for the chart and all of the other very useful information. How do I substitute with the gel color for a red (rather hot pink or purple) velvet cake? I usually mix 1 oz liquid color with my cocoa. Thanks
meaghanmountford says
September 11, 2013 at 11:09 amHi Latonya! I add gel paste to cake batter just as I would color icing. For red, I just add maybe 4 or 5 drops (or until desired shade).
Boomy says
December 30, 2013 at 6:45 amMay I ask the difference between americolor’s electric kit and assorted kit? I’m kinda confused.
meaghanmountford says
January 1, 2014 at 10:16 amHi Boomy, It’s just a difference in the shades of colors. Americolor has tons of options, so it’s really your preference. The Electric colors are more vibrant. I’m a big fan, but the assorted may have more basics. I tend to buy individual bottles. My favorite colors are: Super Black, Bright White, Chocolate Brown, Electric Pink (I just like that instead of the “Soft Pink”), Red Red, Orange, Egg Yellow (I prefer to the “Lemon Yellow” or Electric), Electric Green, Leaf Green, Sky Blue, Electric Purple (vs. Regal Purple).
Mari says
January 19, 2014 at 6:28 pmI purchased the AmeriColor in Regal Purple and the taste is horrible. Do you think it could be a bad batch or is it normal to have that bad taste? I bought it recently at Hobby Lobby. I have other colors and none of them have any flavors. This purple makes me gag it’s really gross.
meaghanmountford says
January 19, 2014 at 6:44 pmOh, yikes!! I think maybe the batch. While the stronger colors MAY have a slight taste (black, red, even purple) if you use a lot, lot, lot of drops to make a dark color, it shouldn’t be any different than the other colors. If it’s that bad, I’d take it back to Hobby Lobby. Or, even write to Americolor (their website is Americolorcorp.com). I’ve had great luck with the customer service at Americolor!
Jona says
February 12, 2014 at 10:39 pmHi! I just wanna ask how long can I keep using those food coloring? I have quite a few and it doesn’t say the expiration on it. Thanks.
meaghanmountford says
February 12, 2014 at 10:48 pmHi Jona,
I actually called the Americolor company once because I was curious, too. Kept in a dark place (ie not in direct sunlight), they last for several years. I’ve had some of mine for about that long!
lovestobake8587 says
July 22, 2014 at 10:29 amhave you made the following colors and if so which colors did you start out with and what proportions of each? This is for a wedding and I don’t have any swatches to match.
Blush
Champagne
meaghanmountford says
July 22, 2014 at 12:17 pmGreat questions! For blush I would try just a drop or two (then add more depending on how much icing you have) of Deep Pink. They used to have a “Rose” color, I think, but not any more. For champagne I would try the Ivory. If needed, you can add a touch more yellow with Egg Yellow. Hope this helps! 🙂 meaghan
Ashley says
August 31, 2014 at 3:24 pmHello. This question was probably already asked and answered but is the AmeriColor soft gel paste perfect for coloring candy melts? I plan on coloring white candy melts so I can have colored cake pops?
meaghanmountford says
September 1, 2014 at 10:05 amHi Ashley!
The fats in candy melts tend to resist regular food coloring, so they are NOT ideal for coloring candy melts. You should use special food coloring just for that purpose. They are called “candy colors” and they should be available in the craft store (though your color choices will be more limited). Hope this helps!!
🙂 meaghan
Ashley says
September 1, 2014 at 10:32 amThank you Meagan so much for responding back so quickly! I purchase the 4 color Wilton Candy Color Set. Will this work for coloring white candy melts? I tried to look for a product that would need the flo coat. I just wanted a simplier way to color my white candy melts.
meaghanmountford says
September 1, 2014 at 2:00 pmYes! Those are the ones I have, too, for coloring candy melts, so they should work. Sometimes adding coloring can harden the candy melts a little more quickly. So if you find that’s the case and you need them runnier for dipping, I often (almost always) add a teaspoon or two of crisco when melting to make it runnier.
Ashley says
September 1, 2014 at 10:33 amI meant to say I tried to look for a product that wouldn’t need the flo coat.
Delynn Tracy says
October 19, 2014 at 11:01 amGREAT INFO! THANK YOU!!! Wonder if you know or could find out for us and post here… how to tell just how OLD the color is by the LOT #? Quoting your quote “After several years the Soft Gel Paste may break down…” I’m wondering if THAT’S what was wrong with my Maroon color… VERY RUNNY!!! Example #1: Electric Orange #163 (.75 oz)has the Lot#23020 printed sideways above the bar code. Example #2: Red Red #119 (.75 oz.) has the Lot#3121B on the cap. Thanks in advance 🙂
meaghanmountford says
October 19, 2014 at 1:42 pmOh wow, that’s such a good question Delynn! I have no idea how I’d figure out the lot number/date, BUT I have contacted Americolor directly and they are super-responsive! I bet they could tell you exactly. If you go to their website: http://americolorcorp.com/ and scroll to the bottom, they have a 1-800 number listed. I think that’s what I called to find out the other info!
Delynn Tracy says
October 20, 2014 at 4:01 pmHere’s an update regarding how long the Americolor Soft Gel Pastes last, which I just found out from them today: They’ll guarantee quality for 2 years, however they will last many years… EXCEPT 3 colors: Maroon, Dusty Rose and Mauve which they only guarantee 1 year. If you happen to find the lot # on the .75 oz. bottles (on the cap or above the UPC #) you can decipher by Googling the Julian calendar). For example look at the first 3#’s: Lot #2302D means it was made on the 230th day of the year. The 4th # represents the year = 2012. Here’s a quick reference chart… http://www.fs.fed.us/fire/partners/fepp/julian-calendar.pdf Don’t ask me what happens when 2022 comes around… Do they start over? If so, I’m left wondering… how can I be sure the bottle I mentioned above isn’t from 2002??? YIKES Also, another interesting tidbit… “Spectrum” by “Ateco” is MANUFACTURED BY AMERICOLOR! According to the rep I talked to, they make it for them under a private label. Hmmm Needless-to-say, I’m going to check dates on supplies I buy from now on just so I can buy the freshest possible, especially since I’m a 1 woman show here 🙂
meaghanmountford says
October 20, 2014 at 6:56 pmCan I just say Delynn… you ROCK!! This information is fantastic!!!! I’m going to do exactly the same and also go through the colors I have. I have tons of REALLY old ones. This is great, thank you!!!!!!!!!!!!!!!!!!
Denise says
November 17, 2014 at 10:38 amAfter reading all of the above comments I am going to give AmeriColour Soft Gel Paste food colouring a try when I dye some 100% pure wool shortly. I have found 2 places in the UK that sell them and with all the encouraging comments about the dye colours and quality, I would like to say ‘thank you’ in advance! 🙂
meaghanmountford says
November 17, 2014 at 11:38 amOoh, Denise, I would love to know how it works on wool! I’ve never tried dying anything but food.
Geetha says
January 7, 2015 at 3:06 pmHi…please temme the difference between AmeriColor Soft Gel Paste Food Color Cake Decorating Student & AmeriColor Soft Gel Paste Food Color Cake Decorating Electric Sets?
Can we use both for frosting/icing/whipping and fondant? I wanted to buy online?please help me and clear my queries.Thanx in advance.
meaghanmountford says
January 9, 2015 at 9:14 amHi Geetha, I’m not sure what colors each set contains, but they probably both contain the same KIND of food coloring (which means, they would both work for frosting, icing and fondant), but the difference would only be what colors you get. Looks like the Student set would be good for beginning because it has all the basic colors you might need. The electric set contains their brighter colors. But they are all the same in terms of how they work. I tend to buy colors individually because I have my favorites: Super Black, Bright White, Chocolate Brown, Red Red, Orange, Egg Yellow, Electric Pink, Electric Green, Sky Blue and Electric Purple. But that’s just preference. And you can get them all on amazon!
Dot Cash says
January 10, 2015 at 2:39 pmI’m new at decorating royal sugar cookies. It’s a hobby when your stricken with MS! I made some beautiful royal icing sugar cookies for Thanksgiving to take to my daughters house. Unfortunately I wasn’t able to go. I sent the cookies over, so they could enjoy them. They were all amazed I could make something that professional looking.
They could hardly wait to eat one. I received mixed reviews. They were in awe how beautiful they were, but didn’t like the taste AT ALL! I have to agree royal icing cookies are eye catching, and festive, but I would never ever crave one of those cookies!
I followed the recipe to the t. The cookies taste awesome, but the icing is so bad it’s hard to get down. I just can’t understand how these nice bakeries sell thousands of them. I would sure appreciate all the feed back on this. It’s sad because I love, love love decorating them, but I’m embarrassed to give them a way. I’m positive they would trash them. Can you tell me why some people say that royal icing cookies are so delicious!
Thanks, Dot
meaghanmountford says
January 11, 2015 at 8:41 amHi Dot, The recipe that you used simply must not have been a good one. Traditional royal icing is designed to harden, and it’s no more than egg whites and sugar. But there are a lot of great recipes that taste fantastic and still harden enough to handle. I encourage you to try my recipe for icing. I love it and have had fantastic feedback. Also, the food coloring has a HUGE effect. A lot of food coloring adds a metallic taste to icing. I also encourage you to use the Americolor food colorings (nope, they don’t pay me or even know that I promote them! I just love their stuff). It adds no taste to the icing. Here’s the link to my icing recipe: https://thedecoratedcookie.com/2008/11/cookie-dough-and-frosting-recipes/
Lisa says
January 24, 2015 at 3:00 pmI like the Americolors. By the way, they are peanut and tree nut free (who knew that some are not?). But I need a good neon color, and the electric pink just doesn’t do it. Any suggestions?
meaghanmountford says
January 26, 2015 at 10:22 amAre they really Lisa? I had no idea some aren’t! That seems sneaky. Have you tried Americolor’s Fushia? I think that’s a little more of a neon-esque pink!
Beth says
March 23, 2015 at 11:29 pmI have referenced your chart many times. I have it pinned on Pinterest. My cousin is getting married and he and his bride chose “Champagne” and “wine” for their colors. Wine I get (burgundy). But what is champagne? Is that gold? Is is cream? I’m making butterfly cookies for the bridal shower and I don’t want to ask for a swatch since it’s just the shower (not the wedding). What do you suggest?
meaghanmountford says
March 24, 2015 at 6:59 amHa, Beth, go you!! I forgot that answer and I was just racking my brain trying to think of the answer! Especially if they have more of a metallic color (that’s tricky unless you get gold lusterdust). Also, if their invite has the colors or if they have swatches in helps immensely to have those in the kitchen when mixing up colors.
Beth says
March 23, 2015 at 11:33 pmSorry. I just read someone’s question for blush and champagne and found your answer. You don’t need to post mine 🙂
“For champagne I would try the Ivory. If needed, you can add a touch more yellow with Egg Yellow. Hope this helps! 🙂 meaghan”
Valerie says
April 30, 2015 at 1:15 amHi….how can I avoid color bleeds? I added pink flowers on top of a black iced cookie and the black bleed onto the pink flower and leaves
Thank you
meaghanmountford says
April 30, 2015 at 10:29 amAaah, Valerie, great question. Adding light colors on top of dark (black is the worst culprit) often leads to that frustration. There are a few things you can do that have helped me, but never a total guarantee. One, I don’t thin my icing too much. I know it’s useful for flooding, but I keep it as thick as possible to still achieve a smooth(ish) look. The more water, the more bleeding. Second, I find Americolor pastes hold up well, but it’s in its nature to bleed, so even the finest food coloring will bleed. Third, I let the background dry completely, sometimes overnight, before adding the detail on top. Fourth, I serve within a day or two. Freezing cookies usually works super well for me, but if there is a light color on dark, the risk of bleeding in the freezer is greater. And even without freezing, using the techniques above holds off the bleeding, but after a few days, it may start, so I don’t make them too far in advance in that case.
Overall, the best thing you can do is tip 3: Let the black icing dry super duper well first. It doesn’t work for wet on wet techniques, but is the best way to prevent bleeding otherwise. Hope this helps Valerie!!
Gina Carver says
April 21, 2016 at 4:05 pmThank you for the post., Can you use the Americolor Gel Paste with Wilton Fondant? According to Wilton, you can only be tinted with icing colors (from them of course). I am new to working with Fondant, so sorry if it seems like a silly question. I don’t want to fondant to seize or fail.
Thanks,
meaghanmountford says
April 22, 2016 at 9:52 amNot a silly question at all! Yes, you absolutely can use americolor gel pastes with wilton fondant. I do all the time. In fact, that’s my exact coloring-fondant combo. I sometimes use Satin Ice fondant, but Wilton is more readily available in my craft store.
KarenJ says
June 26, 2016 at 9:44 amWow this is great info. I use to decorate cakes a lot and have a lot of old colors of assorted brands, thought recently I’d throw them out and get some new ones that aren’t so messy to touch. lol My frustration with the Wilton colors has been in initially removing the foil from the top. Do the Americolor gels have a tab or something to help remove it? I have ended up trying to poke a hole through the Wilton ones with something and still can’t get it removed as it has a tough plastic under and I just make this huge mess. I get that they need to be sealed tight but really?? Thanks for any advice.
meaghanmountford says
June 27, 2016 at 10:43 amOh my gosh, Karen, that’s my food coloring pet peeve too!!! I end up jamming scissors in there and have the same problem. Americolor DOES have covers too. In theory they have sort of edges on the side you can grab, but it doesn’t always work. Hence, my jamming of scissors. Grr!
Isa says
August 10, 2016 at 12:59 amJust found your page, thanks for sharing this awesome info, I have a question, may I use this colors for glazed cookies? You know, powder sugar, milk, and escense base glaze…?
meaghanmountford says
August 10, 2016 at 8:31 amHi Isa, Yes! Absolutely. I use the gel pastes for every combination of icing/frosting, royal, buttercream, glazed… It works beautifully!
Gloria says
January 10, 2017 at 9:23 amHi just read post have to try these colors! Want to do a gold bday cake for my daughter… wondering if the gold is true gold….not a yellow
meaghanmountford says
January 10, 2017 at 9:30 amHi Gloria, The gold will be more of a mix of orange and yellow, NOT a metallic looking gold. To get a real metallic gold, you’ll likely have to use more of an airbrush/spray thing. Americolor does make a true gold airbrush color.
teto says
February 25, 2017 at 5:14 pmWhat are the differences in between
Chefmaster Liquid oil color and Americolor Candy Oil color in the color, taste Stability when Working with chocolate
meaghanmountford says
February 25, 2017 at 6:43 pmHi Teto, I’m not as familiar with Chefmaster products, so take my answer with a grain of salt. My guess is… very little difference. Both are the right choice for coloring white chocolate. Overall, I’m a big fan of Americolor products, so I tend to vote for them, but I think you’d be absolutely good with either, so I’d choose the less expensive/easier to get one.
Lorie says
May 1, 2017 at 3:34 pmWill the food color expired if I keep it and never use it often?
meaghanmountford says
May 1, 2017 at 5:20 pmLori, I had actually asked Americolor directly this question awhile back, and they said that it should keep for several years. (I actually have some that I’ve had for a few years and it works great.) That said, if it’s been exposed to sunlight, the shelf life is much shorter, so Americolor had recommended storing it in a cool-ish, dark place.
Heather says
September 4, 2017 at 10:22 pmHave you tried diluting the gels with a clear extract, water or, high grain alcohol? I need a thin almost liquid type for the cookies im making.
I am making marble dip cookies and find that the gel is to heavy/thick to get swirled/marbled without mixing it so much that, it mixes too much in the royal icing. It has also caused some spots on the cookie to be heavily concentrated with gel, that you can taste the gel.
meaghanmountford says
September 5, 2017 at 11:23 amHi Heather. I have done so when using the paints for a watercolor technique. I think your best bet is the alcohol or extract, although I have used water (a few drops). I’ve had good results, but every now and then I get a random bottle of food coloring that is more clumpy and it gives me trouble. (no clue why, but I find I have trouble with the Electric Pink). Here is an example. Also, I made sure the background icing was super dry. https://thedecoratedcookie.com/2012/06/painting-watercolor-on-cookies/
Isha says
February 16, 2018 at 4:15 amThis article
Is very informative. A quick question, I used americolor gel colours for my psychedelic rainbow cookies. However , they came
Out from the oven faded. What can be the reason ?
meaghanmountford says
February 17, 2018 at 2:48 pmHi Isha, If you’re adding food coloring to cookie dough, it won’t have the vibrancy of icing or frosting that’s colored, due to the baking process. But you could try adding just a lot more food coloring to see if it helps!
Amy says
July 19, 2018 at 10:18 amThis is the best blog post I’ve read concerning coloring! Thank you so much for all the details and handy chart!!
meaghanmountford says
July 21, 2018 at 3:47 pmAw, thank you so much Amy! So glad it’s helpful!!!
Sara says
January 10, 2019 at 11:32 amI’ve always used Wilton coloring, so I’m really excited to read this post. My son has requested a Pittsburgh Steelers logo cake and cookies for his birthday party, and the thought of all of that black scared me! I never would have done it with Wilton, it would have tasted terrible!
I know I’ll need to add a lot with Americolor, also. But are there any other tips for getting a good black?
meaghanmountford says
January 10, 2019 at 12:23 pmHi Sara! Ah, my husband is a huge Pittsburgh Steelers fan! I know what you mean about the black icing. I really do love Americolor and use black a lot (mostly for outlining, not too much aside from logos calls for a larger area of black.) You do need a good bit of the Americolor icing (although you should still be fine with the smaller .75 ounce bottle). Even though the coloring is pretty good about not thinning icing, it CAN thin it somewhat, so I would start with a thicker icing. You can always thin it later with drops of water (if it’s royal icing) or milk (if it’s buttercream frosting) if your icing is too thick after you color it.