Ok, I had this problem back at christmas time when I made some cakes and I just had it again so I have to try and find out what I am doing wrong. I was making a FBCT and since I made the icing up ahead of time I needed to thin it down a bit. I use an all shorting buttercream recipe so that my icing will be snow white. Anyway, back at christmas when I needed to thin out some icing I added some cold water to it but when I colored it, it looked like the icing seperated. There were a lot of swirls through it like the shorting and power sugar seperated. I thought it was the water that made it do this so this time when I went to do a FBCT and thined the icing I used melted shorting and it done the same thing when I added coloring.
Does anyone know what I am doing wrong? How do I fix it? How do you thin icing if water and shorting dont work? Any suggestions?
Thanks everyone
Whenever I've used water or milk to thin, I noticed the seperation. Too much liquid, I think. I now use corn syrup, it thins the icing nicely and I've never had any seperation.
Now, I always make my icing for my FBCT when I'm ready to do the transfer so it's always just the right texture, so I can't say for sure corn syrup won't somehow affect the FBCT, but it works wonderfully in both BC and royal.
Jodie
Thank you all for the help, I will try some of your advice.
Quote by @%username% on %date%
%body%