Okay, I have had this problem a couple of times and each time I can't remember what I did differently to make it happen. It usually happens with the color green or blue in my buttercream. It gets a funny marble look to it in the bag like the color is separating from the buttercream itself. Weird?!?!? Then it doesn't really present a problem until I use the color to make my bottom border on the cake. Then it gets a weird liquid color separating from the icing around it on the bottom. WHAT IS THIS!?!?!?!? and WHY!?!?!?! I am using leaf and kelly green and royal blue gel paste colors in Wilton and using the half butter half shortening buttercream reciepe. Any clues folks? I'm loosing it over here. Thankfully it only happens on the family cakes and so far not on the customer cakes. But still-- what gives?

Well, I am not sure why that happens but in a recipe that I have with whipping cream and butter it does the same thing. Maybe it is happening because it gets warm????

I'm glad to hear someone else is having this problem too. It happens to me when I use the Wilton Royal Blue. Maybe it could be a Wilton thing? Sorry I don't have an answer.

I got that problem this weekend to! I wish I knew the answer.

I don't think this is the problem, but I have frosted a slightly unfrozen cake before and it got all slimy.

I'd say that you all are having a problem with the coloring, beings that is the common factor.

Hope you guys figure it out. Good Luck!!

I used to have my colors "separate" all the time. Never had a liquid problem though. I was told I was mixing my icing at too high of speed. So I started mixing at a much slower speed and my icing colors have never seperated since.

Hope this helps!

Michele

I am thinking it must be the Wilton brand of coloring because I have the same thing happen to me with green and blue. But it really only seems to occur when the icing in the bag gets too warm, like after I have been piping for a while. Try Americolor and see if it still happens.

I have that when I thin with water to pipe. Don't have the same trouble when use glucose or piping gel to thin dark colored frosting for borders etc.