I was just wondering of anyone encountered the same problem as me. For the past 2 cakes I made, I realised that after adding food colouring to my buttercream, and after mixing everything thoroughly, I still find some specs of colour in my cream. It's like many small dark coloured specks in the cream.
FYI, I used gel food colouring and IMBC.
Did I not mix it thoroughly enough or should I use liquid colouring?
Is it a thinner buttercream? It sounds like it is separating.
I ONLY color buttercream with airbrush color, a few drops is usually enough. Americolor! I have a ton of gel color and a ton of airbrush color, but never use the gels. For some reason I feel the airbrush colors blend a lot nicer for me. Also, if you have a high speed beater, put the buttercream in and add about a teaspoon of warm water, and beat on a low to medium speed for about 30 seconds, then add color. I feel the buttercream is smoother and holds color better! Hope this works for you!
I've had that happen to me also...it's as if my gel color has gotten grainy or "old" or a bit dry..and when mixed, there will be tiny specks of undissolved color. It's only happened to me a handful of times but I've usually tossed out the offending jar of color and purchased a new, fresh jar. I have both the Wilton gels and some Americolor gels..both brands, at various times, have gotten clumpy. The last time it happened, I was trying to color some fondant and had to warm up the Americolor gel to make it smooth and not clumpy so that it would mix into the fondant without leaving the specks. That actually worked really well and I had no specks in the fondant. As far as buttercream goes, I'm not sure there is a fix for it once it's speckled. Best of luck!