Why does my colored buttercream icing have white veins showing in the dark colors after it has set for a time? It looks nice after I make it, but after a couple of hours it just seems as if it was trying to separate. I use 1/2 butter and 1/2 Crisco in my icing.

Usually that happens when the icing is over stirred, gotten hot or too soft (too much liquid added).

hello, do you use salted butter as that will cause that to happen, ive had the same problem so changed to unsalted and its much better.