alrigt, so a few days ago i made burgundy buttercream, i piped 80 roses and puttet them in the freezer in airtight containers. all the left over burgundy buttercream was putten in an airtight container and was also putten in the freezer. Last night a took the container of buttercream out to make some more roses. so when it was back at room temperature i puttet the buttercream in my mixer and mixed it up, end result?? it was way darker than before i wipped it up. is it because the burgundy buttercream has chocolat in it? the problem is that the roses that i allready piped didn't change color and are way lighter than the buttercream i wipped up. what now?
and one more question: i didn't make enough buttercream, so i have to make more. i have to make the new batch exactly the same colour as the first one. do i color the new batch the same way as the first one and mix them together of is ther a better way?
I was actually going ask the same question.. i made cupcakes and used teal and purple. The purple changed to a blue after i put the cupcakes in the refrigerator. Not sure why?
I believe that some colors just do this. I've had problems with purple turning bluish, pink fading to pinkish white, teal turning too dark, and burgundy turning all kinds of colors. I don't know what causes it, I just try to remember which ones do it and either avoid them or adjust my color levels accordingly based on what they will turn into after a while. I use Americolor gel colors and I do have to say that many of their colors do stay true, it just a few that give me trouble.
If your making a new batch anyway, try adding a little of the white buttercream at a time and see if you can lighten up the first batch to match your roses.
Colored buttercream does darken over time so you have to make it a day or two before you need it. Always make it a tad lighter than you want it. If it doesn't darken enough, you can always add more color later.
We have this issue in our bakery all the time. We use americolor gel and found that if you make the color, let it sit for a half hour before you use it, it darkens to its true color. Of course all buttercream is different, but also the heat of your hand from piping, making flowers can make it darker. So we usually have to squeeze it out in the bowl, add white buttercream half way into a project. It is frustrating, also if you add pink into your purple, it has less of antendency to turn blue. Hope this helps! - marianne, white flower cake shoppe
The coloring gels take a few hours to settle. Until they do you might be surprised at what you end up with. Somehow I keep forgetting or am in a rush or whatever and even though the buttercream is one color in the bowl it looks all streaky on the cake and then I kick myself for forgetting.
It's because of when Red Dye #2 was removed from the market in the 70's. See above link.
Colours tend to deepen in your bc and fondant after it sits for awhile. I always let mine sit for a few hours, and preferably overnight for it to reach the full colour. Adding a tablespoon or two of baking soda to your purple/violet/blue bc and fondant "sets" the colour. You won't taste the baking soda at all. This prevents colour from fading.
I use americolor gel too and not too long ago I made a Tiffany blue fondant gift box and Tiffany blue buttercream for cucpakes with fondant bows well wouldn't you know the buttercream darkened over the course of a few hours and was more of a darker teal. I was so upset because there wasn't anything I could do except learn a valuable lesson. I think it happens to all of us. I would add white buttercream to it like one of the previous posters suggested. That's what j would have done if I hadn't already piped them already. Hope it all turns out well for you :)