Help! Color Separating In Buttercream

Decorating By erinalicia Updated 16 Sep 2007 , 5:12pm by erinalicia

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erinalicia Posted 15 Sep 2007 , 2:44pm
post #1 of 12

I made Wilton's buttercream recipe using crisco and margarine. I made this same recipe the other day but didn't color it and had no problems. Now my color is separating. What can I do to fix this or am I just stuck with tie-dyed looking icing?

Thanks!

11 replies
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pastryjen Posted 15 Sep 2007 , 2:50pm
post #2 of 12

I don't use Wilton's bc but mine will do that too sometimes. Just stir it up. If you've already put it into piping bags then you might want to empty them out, stir and put them back in.

On another note, would your design not work with tie dye?

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sun33082 Posted 15 Sep 2007 , 2:52pm
post #3 of 12

It's probably because you used margarine. I had the same problem when I did that. Now I use just shortening.

Salt can also cause separating. Mine kind of separates in the bag, but when i pipe it out, you can't see it.

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erinalicia Posted 15 Sep 2007 , 2:55pm
post #4 of 12

thanks... it just looks really bad. i didn't use the butter i had because it was salted. i had this problem the last time i colored the icing but not this bad, and i used butter then. i'll just have to use it the way it is. thanks anyway!

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erinalicia Posted 15 Sep 2007 , 3:30pm
post #5 of 12

it' for my brother's going away party. i really wanted to make something nice and it's turned out horrible. it may look like crap, but it won't taste that way! icon_smile.gif

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TexasSugar Posted 15 Sep 2007 , 10:57pm
post #6 of 12

I have this happen when I make darker colors and it never does it until it is in the bag and I have piped a little with it. I have used both Wilton and Americolors and had it happened. My guess is it has to do with the amount of color to the rest of the ingredients.

I want to say someone has suggested maybe adding cornstratch to it?? I can't remember for sure, but this has come up in the past....

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cakenutz Posted 15 Sep 2007 , 11:07pm
post #7 of 12

I use butter and have never had that problem but I beat it at least 8min

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erinalicia Posted 16 Sep 2007 , 1:14am
post #8 of 12

I added more sugar to it and it helped. I didn't really add a lot of color. I think I might try it with an all shortening or all butter icing next time and see if it happens. Thanks for the advice!

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SuHwa Posted 16 Sep 2007 , 1:31am
post #9 of 12

Are you using water or another liquid? If you use water and want to continue doing so, use distilled. The minerals in water can wreak havoc with those gel colors.

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Brickflor Posted 16 Sep 2007 , 2:02am
post #10 of 12

Don't be afraid of salted butter, it's all I ever use and I think it helps cut the sweetness of the sugar a little. I also use half and half as my liquid and a little corn syrup to thin it for frosting the cake and also to add elasticity. I've never had a problem with my color separating icon_biggrin.gif

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MandaBrizown Posted 16 Sep 2007 , 4:42am
post #11 of 12

my buttercream did that too. However the CC members told me that I absolutely had to use CRISCO! I think the Hy-Top brand just doesn't work. So far I haven't had that problem again. Thanks again CC members. icon_wink.gif

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erinalicia Posted 16 Sep 2007 , 5:12pm
post #12 of 12

I used milk for my liquid in the icing. I didn't add corn syrup to the icing to thin it like I usually do, I added a little extra milk... it was also really, really warm and humid in here when I was trying to get everything made. I'm new to all of this so it's all a learning experience to me. Thanks for all the great advice!

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