AHi :) This might seem a little silly to some of you but I'm a newbie! Every time I color my buttercream the color looks like it's melting into the butter and it separates making the whole thing look spotty. The color looks beautiful until I put the fronting in the piping bag. Should I put it in the fridge as soon as it's in the piping bag? Or is there a technique I should know about? I have had this issue with several buttercream recipes and I am using Wilton food color gel. Thank you for any advice!!!
are you making American BC? I have only had that happen with the Meringues and it was from using gel coloring
Maybe try using powdered food coloring
AYes, just butter, powdered sugar, vanilla, and cream. I'll try to find some powder color, thanks!!
Hmmm...I never had that problem with ABC. I quit using it though because I can't stand the sweetness