I need to color white frosting orange but I only have food coloring. Is there anyway to color it orange with just food coloring? I do not have time to go on another search for paste coloring (or whatever it's called). The only stores around here that probably carry it are craft stores and I don't have the time (or gas money) to go there. So... Can anyone help me? I think with food coloring I'm only going to get a peach color, and then I run the risk of making the frosting too runny.
Need to color white frosting orange
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texasgirl
Master Chef
I always use food coloring. You don't have to use much either. Not sure about the colors though. Someone else may help you better.
babetoo
Chef Extraordinaire
just add a drop of both red and yellow. add in drops so you don't use to much to get the color you want. if it should happened to get to thin, just add a bit of confectionery sugar.
babe
babe
Maverick2272
Washing Up
Can she mix small amounts of the food coloring together first to get a color she likes before mixing into the frosting? That seems safer to some degree.
kitchenelf
Chef Extraordinaire
Your food coloring should have instructions on how to make yellow. Like someone said it is by mixing yellow and red. Until it is mixed in the frosting you're not going to know the exact tone of it.
Equal parts of each and then determine the tone with each mixing.
Equal parts of each and then determine the tone with each mixing.
Maverick2272
Washing Up
Good to know, cause right now I too am down to only food coloring on hand.
kitchenelf
Chef Extraordinaire
Equal parts blue and red make purple
Red, blue, green (3-3-2) makes black
Blue and yellow make green
My son used to have this "push thing" with a primary color wheel that spun around. Each wheel had two colors. When it was being pushed those two colors would make another color. VERY informative toy
Red, blue, green (3-3-2) makes black
Blue and yellow make green
My son used to have this "push thing" with a primary color wheel that spun around. Each wheel had two colors. When it was being pushed those two colors would make another color. VERY informative toy
Maverick2272
Washing Up
I need that toy, LOL.
kitchenelf
Chef Extraordinaire
You've also learned you CAN put a square peg into a round hole
OOPS - I think that was a round peg - nevermind 
kitchenelf
Chef Extraordinaire
But I don't think food coloring will give me the orange color that I want. I think it will come out to light - like a peach color. This always happens when I try to do red, I always end up with pink. I've even put about 10 drops in and I still get pink. Then the frosting starts getting thinner. I would imagine it would be the same with orange.
kitchenelf
Chef Extraordinaire
Without an actual orange coloring agent that's the best I can come up with. I can't think of anything else
This might be of some help: Color Mixing Chart
stassie
Senior Cook
Yes, I've never had any luck getting strong colours from liquid food colourings. You always end up with the pastel shade of whatever colour you were trying for. Gel colouring works really well, and I use that for my reds, blacks, etc. However, if you can't get to the shop for gel colours, I guess a peachy colour is your best bet.
That_Gumapaste_Guy
Assistant Cook
my two cents
well as far as i know shades of red, and orange need a couple of hours to "mature" if you add enough red or orange food coloring to something the color should become stronger, however the thining that was aformentioned can become problematic but that can be solved with a little cofectioners sugar, leave the iceing to rest for like two or so hours and you may notice the collor seems to drop a couple of shades and become a more rich and less pastell collor, at least thats what happens when i have to use noramal food colors to color my buttercreme, anyhow thats my two cents take it or leave it i wish you the best
brandon- aka That_gumpaste_guy
well as far as i know shades of red, and orange need a couple of hours to "mature" if you add enough red or orange food coloring to something the color should become stronger, however the thining that was aformentioned can become problematic but that can be solved with a little cofectioners sugar, leave the iceing to rest for like two or so hours and you may notice the collor seems to drop a couple of shades and become a more rich and less pastell collor, at least thats what happens when i have to use noramal food colors to color my buttercreme, anyhow thats my two cents take it or leave it i wish you the best
brandon- aka That_gumpaste_guy
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