Why Is Smoothing Colored Buttercream Icing So Difficult ?
Decorating By Carlachef Updated 23 May 2012 , 4:42pm by kvance
What the heck ? I have mastered the act of smoothing white butter cream cakes using lot's of different methods, [parchment paper, hot water or viva et.all. Why is it that I just can't get the colored stuff smooth. It's not the brand of color I don't think. I use Americolor and or Wilton. I just don't get it. Does anyone have any suggestions ?
I've noticed it changes the color, also. I just turn a blind eye. I can't do anything about science until someone tells me how.
The colored icing no doubt shows more flaws than white or cream buttercream...it's a light thing. I noticed you've done a lot of the techniques out there to smooth buttercream but I didn't see the Melvira roller method. Have you tried it? Just use a small foam paint roller on soft (but crusted) buttercream and watch how it smooths the bumps that show up in colored icing. HTH! 
I don't use meringue powder ever (and mine crusts really nicely) - and mine also streaks.
I don't use meringue powder ever (and mine crusts really nicely) - and mine also streaks.
I also never use MP in my icing. Its crusts very well.
Over the years, I've experienced color streaking when smoothing BC but ONLY when I used the hot knife method and the water from the hot knife got the icing wet and the color ran (like it will from condensation if you refrigerate the cakes). When I learned about wiping the spatula dry (duh!), I still had some discolorization because the hot knife melted the fat in the icing, causing it to "run" and discolor.
melvira method all the way, baby! 
Hi tryingcakes,
What do you mean it streaks ? Do you mean the colors? Are you mixing the color in well enough ?
I mean what we are all talking about.
I mix my icing, I mix for about 20 minutes, so I doubt it's not enough.
I out it on the cake and smooth it best as I can. Then I hot knife it and streaks appear. Isn't that what we are talking about here? It discolors?
It doesn't run as Indydebi indicated. It just streaks. And this also seems to only happen when I use pinks, the hotter pinks.
So far it hasn't mattered and actually made the cakes cuter (cause they were "cute" cakes, not pretty cakes). The one was a nature looking cake, so the mild streaking just added to it.
It doesn't run as Indydebi indicated. It just streaks. And this also seems to only happen when I use pinks, the hotter pinks.
My bad, but yes, that's what I mean .... streaks, runs, its all the same to me: a mar in the smooth look of the coloring in the icing. A hot knife that melts the fat can cause that effect.
Melvira Method. Give it a shot.
It doesn't run as Indydebi indicated. It just streaks. And this also seems to only happen when I use pinks, the hotter pinks.
My bad, but yes, that's what I mean .... streaks, runs, its all the same to me: a mar in the smooth look of the coloring in the icing. A hot knife that melts the fat can cause that effect.
Melvira Method. Give it a shot.
Is that the paint roller method? How does this differ from a paper towel and smoother?
Can the Melvira method be used on a non-crusting buttercream?
Just wondering if anyone has ever resolved this issue. I am discovering that all of my colored icing is streaking when I smooth it, even when I don't use a hot spatula or scraper on it. I use the Viva method for smoothing and also use high ratio shortening. Icing is also well blended so that isn't occuring. Any suggestions?????
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