Spotting Buttercream!

Decorating By kaylamakescakes Updated 11 Aug 2013 , 11:20pm by cakegrandma

kaylamakescakes Posted 11 Aug 2013 , 3:37pm
post #1 of 8

When I make buttercream I use the Wilton recipe from the Wilton Method classes. Well I also use the Walmart brand shortening....and when I color my buttercream it's confluent when its mixed. However as the buttercream sits it's like the color starts to separate and the buttercream gets spots in it.  For example I just colored one pink the other day and as it sat it started to get little white dots all over it. I've done a purple before too and it got greenish-blue colored spots and I don't understand why this is happening! Any answers??

7 replies
ddaigle Posted 11 Aug 2013 , 3:41pm
post #2 of 8

Two questions....


1.  Does the walmart shortening say "vegetable shortening?"  I ask that because one time I accidentally bought some other weird Great Value stuff...


2. Are you creaming the shortening and butter until they are as smooth as sour cream?   This takes awhile. 

therealmrsriley Posted 11 Aug 2013 , 4:13pm
post #3 of 8

I would also ask what kind of gel coloring you're using...

kaylamakescakes Posted 11 Aug 2013 , 4:15pm
post #4 of 8

I usually use the Wilton brand colors. Although I also have the AmeriColor but I've noticed it with both.

kaylamakescakes Posted 11 Aug 2013 , 4:16pm
post #5 of 8

Yes, it's all veg shortening and I thought I creamed it well, but I creamed it even longer today so I guess I'll see what happens. And when you say it takes a while how long do you think? I usually let them cream for a couple min. But today I may have done like 10 min.

rsquared02 Posted 11 Aug 2013 , 10:57pm
post #6 of 8

Do you use salt?  I had this happen a while back and spend loads of time searching for why.  Several posts here suggested it may be the salt.  I quit using salt and haven't had that problem since.   

ddaigle Posted 11 Aug 2013 , 11:01pm
post #7 of 8

I'm not sure exactly how long..I don't time it but it could very well be 10-15 minutes I let my mixer cream my shortening.  


I only use Americolor..but I'm sure in the beginning I used Wilton.   I've never had this happen.  


How old are your colors?   I've had my hot pink gel get spotty and I tossed it.  But I could see the spots in the gel itself. 


Interesting...I'm clueless

cakegrandma Posted 11 Aug 2013 , 11:20pm
post #8 of 8

Salt enhances the flavor in so many things and this could be your culprit.  I always melt my salt amount in about 2 T of very warm water and let it sit as I am making my icing. It will be dissolved when it comes time to add your liquid and you should not have any problems with dot of light color.

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