Does anyone have a good buttercream recipe that has a good consistency and wont separate when I add food coloring. The recipe I have now starts to separate from the food coloring and gets a little gritty looking.
Are you using food coloring like you would for Easter eggs or are you using gel coloring made just for icing? That might be part of the problem.
Sugarshack's recipe is the one I use, it is excellent.
I use @ 1/3 c. each hot water & powdered coffee creamer that makes a good consistency, and 4 tablespoons of flavoring (75% vanilla, 25% a mix of almond & butter flavor)