Reply to "Icing Texture with Wilton Gel Coloring"

Julia M. UsherFounder and Host, Cookie Connection; Owner, Recipes for a Sweet Life

I'm not sure what you mean by "texture changes". When I add a lot of coloring to get a deep color, the icing, of course, gets looser, but it maintains its smooth texture. I just have to add a little powdered sugar to thicken it back up. I use Chefmaster coloring most often.

Can you be a little more specific about the texture issue you are experiencing, so that we can possibly provide better help? Thanks!

11/16/166:42 AM

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