How do I get my gel colors to mix best in my buttercream. It looks speckled...more like micro-beads of color and white.
What recipe do you use that makes the best colored buttercream?
Are you using dark colors or do all of them do that? What band of color are you using?
Oh Tiggy I was thinking the same thing. Dark colors. I think the dark colors through off the balance of buttercream because it is adding added "liquid". I use both Wilton and Americolor and have it happen when I am making dark colors.
My fix, isn't changing my bettercream recipe, cause it works fine for medium and light colors, but to add in some additional cornstarch. It abosorbs some of the added moisture and helps keeps colors from seperating.
Oh and for me they never seperated until I got them in the and started piping. I think the warm from hands probably plays into effect too.