Hi all! Well, I do have a problem where a fix-it seems to be a mystery, or maybe I haven't searched hard enough?
I was making RI for the 4th of July cookies, and in my frustration to make a bold red (waiting hrs between mixing in more food coloring hoping that it darkened to what I needed), I accidentally put one tiny drop of red candy coloring (oil! Noooo!😱)... It wasn't until I started mixing that I could see something was terribly wrong. It began to separate (it looked like it was "seizing" as it would in the chocolate world) and with panicked mixing it came together again, but it was then very loose and runny. I didn't try to mess around with it any further, atleast it was finally the right color. 😅 I had to use it, and it had all the troubles of any runny icing (bleeding, hard to work with), however it did dry hard. (Not rock-hard, which is normal as my icings are stackable but not crackable on cookies) My question is... When this terrible oil mistake happens, is there a quick fix to remedy it? Or is it normally always destined for the trash bin?
Added note, as it might affect the answers, this batch (all colors) was made with raw egg whites.. and the usual p/c sugar, cream of tartar, artificial flavorings, water.. and the other colors did turn out fine. (Fyi, I do regularly mix liquid and gel food colorings with no adverse effects. Currently using Wilton, Americolor, McCormick, and India Tree)
Hi! I can’t claim to have any experience with this one, as I’ve only ever used oil-based candy colorings with chocolate. But I’m not surprised to hear you had the troubles you had (delayed drying, bleeding, not coming together easily, etc.) with it in a water-based icing, as the two typically don’t mix well. All I might suggest is adding more powdered sugar (and perhaps even cornstarch) to thicken the icing back up and to accelerate drying time. Please let us know how this “fix” works out if you have any of the icing left to experiment with! Thanks!