p0ppy_s33d Posted 21 May 2013 , 3:52am
post #1 of

AOkay, I'm making buttercream, super simple - butter, flavoring, and confectioners sugar. I have no problem with it separating until I go to use it and add food coloring. Whether its piping or frosting it separates. What am I doing wrong? Is it the food coloring? Also should I use meringue powder for a thicker consistency for piping rosettes on the side of a cake. Now they are falling slightly and look wilted....

4 replies
kazita Posted 21 May 2013 , 4:13am
post #2 of

ASounds like you might need to add more powdered sugar that might help the wilting not sure about the color separating though I have read on here that hot hands can cause icing to separate or that wilton food colors sometimes separate.

Cakesandstuff Posted 21 May 2013 , 6:05am
post #3 of

ADo you use liquid food colouring? If you add too much of that then it could separate, try using gel colours as they don't affect the consistency of you buttercream.

manddi Posted 21 May 2013 , 11:09am
post #4 of

AHow much butter and sugar are you using?

JaeRodriguez Posted 21 May 2013 , 12:58pm
post #5 of

AI have had issues with Wilton gel colors separating but americolor seems to work better. What are you using?

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