Spotting Buttercream!

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

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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
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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. 

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

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

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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.

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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.

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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.   

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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

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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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