Actually, first, let's talk about me again. As previously discussed, I'm not a good Let-It-Goer. Colors are no exception. It was a real, real frustrating thing for me at first. I would have some great color choices in my head... and they would NEVER come out right in icing. Want proof? Check out THESE cookies. Eww. And I've never told anyone this...and its totally embarrassing but...I was so upset about that "perfect" color and my inability to achieve it that I actually put SALT in the icing as well so I wouldn't be tempted to give the cookies to anyone. Clearly...not one of my better decisions in life. Although, my husband never noticed. I'm not sure if that is a reflection on my emotional salt pouring skills or his love for me. Anyway...I've gotten over my color issues and I'm happy to say that my icing has been salt-free for just over a year now.
For a while I mixed and stared and mixed and stared and mixed and over-mixed until I started figuring a few things out. First of all -- over-mixing is bad for the icing. It gets all crumbly when it is dry. Second -- that whole "color wheel thing" actually helps. Kind of like, a lot. Let's take this one step at a time.
I'm going to keep talking about color. I like color. It makes SUCH a difference in how you feel about decorating, and how your end product looks. Send me your questions and your special color requests and let's make the world happy and keep our icing salt-free.
PS -- The answer to THE FACEBOOK QUESTION -- I added brown.
*This statement has nothing to do with science. I just really wanted to sound technical so you would believe me. But now I feel kind of bad about misleading you. Sorry about that.