What Causes Buttercream, Food Color Separation?
Decorating By shivs Updated 27 Sep 2007 , 12:24am by LittleLinda
It's happening when it's fresh? (Just mixing color into the bc for the first time?) I don't think it's water vs. milk as I use water and don't have a problem like that ... but I've had colors separate somewhat when the icing is older and was left at room temp. for awhile.
I think that hot knifing a dark colored cake will cause the colors to separate or cause white streaks in your icing. Maybe try paper-toweling your colored icing instead of hot knifing it.
I'm glad this question got asked because it happens to me too. I use an all Crisco buttercream and mix it with water. And I use Americolors. The buttercream will seperate every time I leave it out at room temp. It makes liquid pools all over the bowl. Remixing solves the liquidy problem but the colored batchs are all funky looking. The colored buttercream will have whitish streaks throughtout ( in the piping bag or in the mixing bowl) when it is left out at room temp AND in the fridge. So the only thing I'm thinking is that it has to do with the new zero trans fat Crisco because I never had this problem with the old Crisco.
I used to be able to save extra frosting to use later but now I end up throwing it out because the color has all these nasty white streaks that won't mix back in.
KimAZ
Mine does it to...with certain colors, americolor greens and reds mostly. BUT....try chefmaster (I know, everybody switched to americolor because of Wilton). It's a professional grade gel color with very vibrant colors and you need A LOT less then americolor or Wilton brand, therefore you mix less. I use chefmaster for reds and blacks and pink.
the only thing I'm thinking is that it has to do with the new zero trans fat Crisco because I never had this problem with the old Crisco.
I think you might have a point there, Kim!
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