I have found that I sometimes get spots in my buttercream after a few hours especially purple. Is it the salt in the icing or the type of color (Gel)?
Wilton but after reading some posts I plan to switch to Americolor.
bakemeacakemd, if it is your salt you can fix that problem by either (or both):
1. use popcorn salt as it is a finer salt
2. dissolve the salt in a little of the liquid you use in your icing (milk or water)
Hope this helps and welcome to the Board!
Thanks for the advice. I think I will try to dissolve the salt . Do I need to heat the water to dissolve?
This has been happening to me recently when I try to use Wilton colors to make dark shades--dark purple, dark blue, etc. I was told that it might be caused by salt crystals that didn't dissolve. So, for my last few cakes, I dissolved the salt in the water that was being used for the icing recipe, and then added the mixture to the rest of the ingredients. I didn't heat it. I just stirred it up really well until the salt dissolved and then poured it in. I haven't seen any more spots since I started doing this.
Good luck!
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