I'm using the Wilton basic buttercream frosting w/o meringue power (perhaps this is the problem...no powder?). My color is totally separating in not only the bag when I'm decorating, but also in the tupperware containers I'm storing the frosting in. Even my WHITE, uncolored frosting has small pools of moisture forming. It's not warm in my house, (65-70 degrees). So, I don't know what the deal is.

Does anyone know what could be happening?

I dont know how to help you i've never had that problem but I will give you a bump maybe someone can help.

I was taught that the mer. powder is a stabilizer. I use one T. per pound of powdered sugar. Add some to your BC and see what happens.

Can I use cream of tartar instead? I cannot eat eggs or dairy.

I'm sorry I don't know the answer to the question, but when I took the wilton class, my color seperated as well. Since I stopped using that frosting, I have not had that problem. So, I feel your pain

I don't use meringue power and I don't have a problem with it seperating. Is the color seperating or do you have white spots in it? Are you putting salt in it?

If you can't eat eggs, then just add plain cornstarch---1 t. per pound of sugar.

The only time I've had mine seperate is when they get too warm. Try leaving them in the fridge while you work with one color and take them out as you need them. HTH

I'm not putting salt in it. Should I be?

I thought if you were putting salt in it maybe it was causing white spots but that doesn't seem to be the case. Sorry I can't be of more help.

Not sure why this is happening. Forgive the question, but are you using candy coloring or the regular wilton paste colors? The only time I had this happen was when I put candy coloring in my BC instead of paste. What is the recipe you are using for the BC? - that may shed some light on the situation!

Chelle

Can you post your BC recipe here? Maybe that will give us some answers....

~Chelle

This is to make stiff consistency icing

1 C solid white veg shortening (using Crisco)
1 tsp Wilton flavor
2 Tblsp water
1 lb powdered sugar
1 Tblsp meringue powder (I'm not using this because I'm vegan)
A pinch of salt--optional (I'm omitting this as well)

Cream shortening, flavoring and water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so, until creamy.

I saw this happen a lot when people would make their thinned BC with water and then let it sit. They wouldn't rewhip it before class. I would try using milk or cream instead of the water. However, if you want to use the water, try re-whipping it before you use it.

Maybe the water. That is what happend to me when I used water. I don't use it in my icing.

That's the same recipe I use.....I wish I had an answer for you. My only suggestion would be to try creaming everything a little longer and then mixing a little longer once it is creamy. Please let us know if this works.....


~Chelle

Here's a thought......is your powdered sugar cane sugar or beet sugar?? It should say it on the package. I have read here on CC that beet sugar can act strange sometimes. Don't know if this might be the case or not....

Around here, all I've ever seen in Cane sugar, but wasn't sure about other parts of the country! Good luck!!

~Chelle

That happened to me last week too - I think it was the "no-name" shortening I was using.

I've found that I had to use distilled water when I make my icings. Evidently, even though I have filtered water, it still had enough minerals in it to make the icing sepparate. I have found that all store bought distilled water wasn't equal though. It took me a couple of trys before I found one that worked.

I've had good luck with the Wal-Mart brand and the Nursery water (has a baby on the front, supposed to be used to reconstitute formula). I've had bad luck with the Kroger brand. It makes me wonder if it is distilled properly since it also left mineral scum in my baby bottle sterilizer, while the other two did not.