Can someone tell me why I am getting white dots in my green icing? It appears the next day. I was wondering what I need to do to keep it from doing that.

How odd - I've never seen that B4, although I bet you'll get some posts from some of the experts who know what to do!

What type of icing are you using, are you sifting your powdered sugar, and is your butter at room temperature?

Do you add salt to your icing? If so, it could be that the salt did not dissolve. The best way to alleviate that problem is to dissolve the salt in any of the liquids that you add to the icing.

I do use popcorn salt in the Wilton Buttercream.

I use salt in my recipe also. I do not dissolve it, instead I let the colored icing sit for about 1 hour (overnight if I have the time). Then I stir it again really well. It won't happen after that.

Does it only happen with green icing? Weird!

The same thing happened to me the other day! I pre-made all of my icings that I needed for class-- about 2 days early. When I got to class- all of my colors --pink and green especially- had swhite spots on them. I just remixed it well, and iced my cakes, and had no further problems. It could be the salt, or maybe just some shortening that rises to the top that didn't grab the color tints as well.

i heard that it helps to sift your ps

Strange.

It could be your water. Had a student make icing with tap water and got spots. The next recipe she made she used bottled water and didn't have any spots and the water was the only difference in the icing. Don't always know what they add to tap water.

it's the salt

I've gotten those in icing before, and I didn't use any salt. Weird.

The problem could be that there is iodine in the popcorn salt. Check the labe and see if it is added. The salt is not completly disolved in the icing. So when you go to ice the cake you have these salt cyrstals that are now exposed to light and air. The salt then starts to lose its ionic bonds, slowly disolving do to the moisture of the frosting. This can release the iodine from its crystal latice structure. The iodine is very volitile (goes into the gas stage easly and quickly) leaving the white spots.

I have had that happen also. The frosting color was yellow. I started adding the salt with the liquids and have not had it happen since. Its dissapointing to put all that work into your cake and have that happen, hopefully you will find your way here... tons of experience! good luck.