I had a question about white coming through in my BC frosting. Does anyone know why it does this? Basically I'm assuming it's the Crisco that's somehow separating from the color and showing up in the BC frosting. Makes the colors look less bold and almost "pearlized". Not sure quite how to describe it. Does anyone know why it's doing this and/or had this happen? Is it supposed to do this? I'm following the recipe exactly for the frosting (indydebi's "perfect buttercream" and also did it when I used wilton's buttercream recipe) so not sure what the problem is.
I've had that happen. It happens to my buttercream when it's warm in the kitchen or when it's been in the decorating bag in my hand for a while.
I've noticed that adding a tablespoon of meringue powder or powdered egg white will keep it from happening.
Thanks for the tip Texas Rose!! Will try that next time!
Is there too much liquid. Sometimes it will do that also.