Alright, let’s talk about this Wilton white food coloring stuff. I ain’t no fancy baker, you know? I just like makin’ things look a little bit prettier, especially when I’m fixin’ up somethin’ sweet for the grandkids.
Now, I’ve seen all sorts of colors at the store, reds and blues and greens, all bright and shiny. But sometimes, you just need somethin’ simple, somethin’ to make things…well, whiter. Like, if your icing ain’t quite white enough, or if you’re tryin’ to make a real pretty pastel color. That’s where this white food colorin’ comes in handy.
I ain’t used a whole bunch of different kinds, but I hear tell there’s different types. Some are like a gel, thick and gooey, and some are like water, real thin and runny. I reckon the gel kind is what most folks use for bakin’ and such. Seems like it gives you a good, strong color without makin’ your batter all watery.
- The gel one, it seems strong, ya know? A little dab’ll do ya, like they say.
- And the liquid one, maybe that’s good for bigger batches or somethin’ you don’t need to be so thick. I don’t rightly know, I ain’t tried it much.
I saw some folks talkin’ about usin’ it for all sorts of things. Cakes, of course, and cookies, and that fancy stuff they call fondant. And even for makin’ Easter eggs look nice and bright. Shoot, I even heard of people usin’ it in slime for the kids. Kids these days, they like the strangest things.
Now, when you’re usin’ this stuff, you gotta be careful. It stains somethin’ fierce. I got it on my apron once, and it ain’t never come out. And don’t get it on your hands, or you’ll be walkin’ around lookin’ like you been playin’ in the flour bin all day. So, be careful, alright?
And another thing, don’t go pourin’ in the whole bottle at once. That ain’t gonna make it whiter, it’s just gonna make it taste funny. Start with a little bit, and add more if you need it. It’s like salt, you can always add more, but you can’t take it out.
I’ve heard some folks complainin’ about the taste of some food colorin’. They say it makes things bitter or somethin’. But the Wilton stuff, it don’t seem to have much taste at all. Which is good, cause I don’t want my cakes tastin’ like nothin’ but sugar and vanilla, you hear?
Some folks, they get all fancy with it, mixing colors and making all sorts of shades. I ain’t that good. I just stick to the basics. But this white colorin’, it’s good for that too. You can use it to lighten up other colors, make ‘em softer and prettier. Like if you got a red that’s too bright, you can add a little white and make it pink. Simple as that.
Now, where to get this stuff? Well, I usually get mine at the store, you know, the one with the big red bullseye on it? They got all sorts of bakin’ stuff there, and the prices ain’t too bad. And sometimes, if you’re lucky, you can find it on sale. But I reckon you can get it online too, if you’re one of them fancy computer folks.
So, that’s about all I know about Wilton white food coloring. It ain’t rocket science, just a simple little somethin’ to make your bakin’ look a little nicer. And if an old lady like me can use it, I reckon you can too.
One more thing, they say some white colorin’ is just water and sugar mixed together. Maybe that’s why it don’t taste like much. But if it works, it works, I ain’t complainin’. Just make sure you read the label, so you know what you’re gettin’. And don’t go eatin’ it straight out of the bottle, that ain’t what it’s for.
Tags: [Wilton, Food Coloring, White Food Coloring, Baking, Cake Decorating, Gel Food Coloring, Icing, Frosting, Easter Egg]
