Trouble With Colored Butter Cream

Decorating By Momoftwobaking Updated 1 May 2013 , 3:23am by PTDixieGal

Momoftwobaking Posted 29 Apr 2013 , 5:22pm
post #1 of 6

Hi,

  I have been baking for the past 2 years and have never run into this problem..Two weeks ago I made a kelly green color butter cream I noticed when I took it out of the fridge to soften it was almost two different colors....I just made tan butter cream and it is doing the same thing..I just mixed it back up with the mixer and it looks ok but I'm concerned of the two tones I May get on the cake once I frost it....what would cause this??

 

The green truck icing also didn't crust which I believe was due to high humidity that day.

 

Any ideas on the color problem?

 

Thanks in advance!

5 replies
PTDixieGal Posted 29 Apr 2013 , 5:27pm
post #2 of 6

Try mixing the color with a spatula and see what happens. I use a 9 in Wilton straight spatula and have never had that problem. Also-what brand of food coloring do you use? Once I used the store brand and had issues with it.

Momoftwobaking Posted 29 Apr 2013 , 5:33pm
post #3 of 6

I'm using the wilton gel colors which I have always used. It looks fine now that it is mixed, just hope it stays that way once it crusts.

 

Thanks for the fast reply!

PTDixieGal Posted 29 Apr 2013 , 8:26pm
post #4 of 6

That's the same coloring I'm using right now. I noticed when I would use the Great Value brand I would have issues. I seem to be doing better using the Wilton gel colors and a spatula...let me know how yours turns out ;)

Momoftwobaking Posted 30 Apr 2013 , 5:24pm
post #5 of 6

Once I mixed the color up again after taking out of the fridge it seemed to be okay!

 

Here is a photo..Hope this works...

 

 

 

 

marble cake with a chocolate mousse filling and buttercream

PTDixieGal Posted 1 May 2013 , 3:23am
post #6 of 6

Good job-FYI I LOVE that theme!!!

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