AI haven't had a lot of experience but I'm curious if u could add some koolaid to buttercream to color and flavor the buttercream. I've seen it done with royal icing. Would it change the texture?
I can't imagine how the butter cream making process is going to dissolve the grit from the kool-aid..?? Maybe someone else made it before to join the conversation.
This is exactly what they're selling in the stores now - - the flavoring you add to a can of frosting (*shudder*. All it is is kool aid powder.
If you are worried about the powder not dissolving into the buttercream, you could always melt the powder into the liquid you are using to begin with... warm up the liquid and add the powder...
AHonestly I didn't even think about the grit. I was thinking about the gelatin forming a weird texture and make it impossible to pipe or spread. I may have to test it out.
AThere's gelatin in koolaid?
Yes. Use the one that doesn't already have a sweetner added. Warm the liquid just enough to melt the powder. It also works better if you make your buttercream a day in advance. That way any grit left will dissolve. Give it one more good beating before you use it. I usually use the tropical fruit flavor to give my ABC a bubble gum flavor for kids cakes. I've also used it with Charlotte's whipped cream buttercream and add it to the boiling water before I whip the meringue powder.
AThanks everyone! I can't wait to try it! Omg what was I thinking. I was confusing jello and koolaid. I meant koolaid lol. Ugh in tired!!! Lol
I know this is an older thread, but I'm wondering if anyone has added Kool Aid to SMBC? If so, when do you add it? Because there's no liquid to add the powder to, I'm concerned about grittiness.
Is it possible to disolve a bit of the kool aid powder in some milk, and then mix that into the completed SMBC?