Coloring The Cake Bible Mousseline Or Neoclassic Buttercream

Decorating By maddie90 Updated 11 Dec 2009 , 4:48pm by maddie90

maddie90 Posted 10 Dec 2009 , 6:15pm
post #1 of 4

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?

3 replies
KitchenKat Posted 11 Dec 2009 , 3:29am
post #2 of 4

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.

Zamode Posted 11 Dec 2009 , 4:34am
post #3 of 4

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.

maddie90 Posted 11 Dec 2009 , 4:48pm
post #4 of 4

Thanks so much for the information!

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