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Colouring buttercream - Page 2

post #16 of 21

here's the link to the UK thread, perhaps it is the products that you are using that we don't have in the US.

Cheers,

mb

http://cakecentral.com/t/622656/a-thread-for-all-uk-bakers/7845#post_7520817

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
Flowers
(3 photos)
Halloween
(4 photos)
Cupcakes!
(18 photos)
Reply
post #17 of 21

Definitely the tub, butter doesn't come in a tub, it must have oil or something in it to make it spreadable. 

post #18 of 21

Try the blooming technique.

 

When coloring buttercream I take a small amount, like 1/4 cup, and mix my color into it. Lots of color, way deeper than you want your finished color to be.

 

Then melt the colored stuff in the microwave or in a small pan. Do not make it hot, just melted. The color will deepen intensely.

 

A bit at a time, add the melted colored buttercream to your white buttercream until you get the color you want.

post #19 of 21

I have never heard of that technique does that help to when needing dark colours such as red and black.

post #20 of 21
I have that SAME problem!!! I don't understand it! I will try that blooming technique as well. Very interesting!
post #21 of 21

Also works when colouring gumpaste by hand..specifically the myriads of green.

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