I made TCB Neoclassic Buttercream and it is so yummy. To anyone who uses this recipe, does using gel coloring on it change the texture, consistency, tastes, etc. of the buttercream?
I do. Because it uses all butter it doesn't take color as well as bcs with shortening. Candy colors would work best but since that's not available to me, I just use Americolor gels. Color doesn't affect the consistency or taste. If i'm making bright colors, I color the bcs at least a day before so that the color has time to develop and intensify.
I only use Rose's mousseline and never have issues with coloring or the taste. Might need to use more for a darker color since the pastels color better with meringues but you can still get a dark color.
Thanks so much for the information!