What Does White Spots In Frosting Mean???

Decorating By alvarezmom Updated 5 Sep 2009 , 2:11am by indydebi

alvarezmom Posted 3 Sep 2009 , 3:33pm
post #1 of 7

I made BC icing last night. I use the Wilton recipe. I mixed warm brown and orange to make the UT burnt orange color. All looked good....until I put the icing in the bag. It got lots of white zebra stripes-looking things.

icon_confused.gificon_confused.gificon_confused.gif Hmmmm, I thought..... Okay so I pipe the border and it has these white spots in the color...ok???? I let the icing sit about 10 minutes. When I went to touch the icing on the white spots and looked at my fingers it was the shortening that I used....

Why did this happen????? Any one know? I know I didnt over mix, or under mix. I used the same ingredients and brands.

6 replies
becky27 Posted 3 Sep 2009 , 3:54pm
post #2 of 7

u know i wish i was able to help...my frosting has been acting weird too...perhaps you didn't cream the shortening long enough...i hope someone can answer for you....

dutchy1971 Posted 3 Sep 2009 , 4:25pm
post #3 of 7

I had that happen to me once or twice, My instructor said it was shortening that hadn't been mixed well enough.

alvarezmom Posted 4 Sep 2009 , 6:01pm
post #4 of 7
Quote:
Originally Posted by dutchy1971

I had that happen to me once or twice, My instructor said it was shortening that hadn't been mixed well enough.




icon_surprised.gif Well that would explain it.....I bought some at the bakery I take classes at. They have it well priced and it's real good. I was thinking about swithing shortenings altogether anyway. This is just giving me the push/sign I was waiting for!

Thanks for the answer dutchy1971 (that's the same year my hubby was born)

TexasSugar Posted 5 Sep 2009 , 1:47am
post #5 of 7

Did you add alot of colors to it? Did it get thinned down? I know when I make red and black and am not careful I can add too much of the coloring and it will cause the icing to seperate. Now when I make dark colors I add a little cornstarch to the icing to help absorb the extra 'liquid'.

dutchy1971 Posted 5 Sep 2009 , 1:57am
post #6 of 7
Quote:
Originally Posted by alvarezmom

Quote:
Originally Posted by dutchy1971

I had that happen to me once or twice, My instructor said it was shortening that hadn't been mixed well enough.



icon_surprised.gif Well that would explain it.....I bought some at the bakery I take classes at. They have it well priced and it's real good. I was thinking about swithing shortenings altogether anyway. This is just giving me the push/sign I was waiting for!

Thanks for the answer dutchy1971 (that's the same year my hubby was born)




no no no sorry I should have explained better, it's not the actual shortening, its' that you have not mixed it in well enough. I found it noticeable in darker colours in white I couldn't see it, now I mix for an extra minute or two to make sure it's well incorporated and I have no problems now.

indydebi Posted 5 Sep 2009 , 2:11am
post #7 of 7

I always suggested tha people PULVERIZE their fat (shortening or butter) when mixing. A "batch" of icing for me uses 7 lbs of p.sugar at a time, so I add about 1-2 cups of p.sugar to the crisco/milk/vanilla/dreamwhip and run the mixer until I can't see any particles of fat at all. the stuff in the bowl looks like a silky, creamy mixture. Then I know the fat has been pulverized and I add the rest of the sugar at that point.

Pulverize it.

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