Coloring Buttercream...

Decorating By lovelycaker Updated 8 Aug 2013 , 12:04pm by BatterUpCake

lovelycaker Posted 8 Aug 2013 , 9:41am
post #1 of 4

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!!!

3 replies
BatterUpCake Posted 8 Aug 2013 , 10:22am
post #2 of 4

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

lovelycaker Posted 8 Aug 2013 , 12:01pm
post #3 of 4

AYes, just butter, powdered sugar, vanilla, and cream. I'll try to find some powder color, thanks!!

BatterUpCake Posted 8 Aug 2013 , 12:04pm
post #4 of 4

Hmmm...I never had that problem with ABC. I quit using it though because I can't stand the sweetness

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