I am new to all this, in class 1. I used wilton color blue for a cake, and I used it liberally just experimenting. The next morning little white spots apperead only in the blue. I used America's Choice conf. sugar instead of Domino's could that make a difference? I also used a mixer to blend in the color. I noticed when I iced it that it seemed airy for lack of another word. HELP
I've found spots in my icing as well.
As far as I know...it's just that the color wasn't mixed well enough...I guess it just takes A TON of mixing!!!! Especially for darker hues.
This is one good reason of why you should always make your icing ahead of time in case it gets these spots...also to get the true color as it darkens after setting a while.
HTH!!! Welcome to CC, btw!!!
Sometimes table salt can cause white spots. Did you use salt in your recipe? My instructor taught us to use popcorn salt in our icing. I guess it dissolves better or something. Welcome to CC.
I would say it is probably the salt too. If you remix it, it usually doesnt reappear. What i did to solve the problem is to use 50/50 SALTED butter and crisco. Then I dont add any salt. Or try the popcorn salt, maybe disolve it in your liquid first.
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