Grainy Icing Colors In Swiss Meringue Bc
Decorating By crazycakes2007 Updated 30 Aug 2007 , 8:33am by SugarplumStudio
I used Swiss Meringue Buttercream (Collette Peter's recipe) and used icing colors for the first time. It was grainy... I switched to oil based candy colors, and it was fine. But there are limited choices in candy colors. Does this happen to others? Is IMBC easier to color? Thanks!! <<<<<Cheryl
If I use a gel color like Wilton, the color is a little grainy. If you let it sit for a while after you color it, then stir it again, it does eventually blend. Like we have time for that, right?! 
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