What Does White Spots In Frosting Mean???
Decorating By alvarezmom Updated 5 Sep 2009 , 2:11am by indydebi
I made BC icing last night. I use the Wilton recipe. I mixed warm brown and orange to make the UT burnt orange color. All looked good....until I put the icing in the bag. It got lots of white zebra stripes-looking things. 
Hmmmm, I thought..... Okay so I pipe the border and it has these white spots in the color...ok???? I let the icing sit about 10 minutes. When I went to touch the icing on the white spots and looked at my fingers it was the shortening that I used....
Why did this happen????? Any one know? I know I didnt over mix, or under mix. I used the same ingredients and brands.
I had that happen to me once or twice, My instructor said it was shortening that hadn't been mixed well enough.
I had that happen to me once or twice, My instructor said it was shortening that hadn't been mixed well enough.
Well that would explain it.....I bought some at the bakery I take classes at. They have it well priced and it's real good. I was thinking about swithing shortenings altogether anyway. This is just giving me the push/sign I was waiting for!
Thanks for the answer dutchy1971 (that's the same year my hubby was born)
Did you add alot of colors to it? Did it get thinned down? I know when I make red and black and am not careful I can add too much of the coloring and it will cause the icing to seperate. Now when I make dark colors I add a little cornstarch to the icing to help absorb the extra 'liquid'.
I had that happen to me once or twice, My instructor said it was shortening that hadn't been mixed well enough.
Well that would explain it.....I bought some at the bakery I take classes at. They have it well priced and it's real good. I was thinking about swithing shortenings altogether anyway. This is just giving me the push/sign I was waiting for! Thanks for the answer dutchy1971 (that's the same year my hubby was born)
no no no sorry I should have explained better, it's not the actual shortening, its' that you have not mixed it in well enough. I found it noticeable in darker colours in white I couldn't see it, now I mix for an extra minute or two to make sure it's well incorporated and I have no problems now.
I always suggested tha people PULVERIZE their fat (shortening or butter) when mixing. A "batch" of icing for me uses 7 lbs of p.sugar at a time, so I add about 1-2 cups of p.sugar to the crisco/milk/vanilla/dreamwhip and run the mixer until I can't see any particles of fat at all. the stuff in the bowl looks like a silky, creamy mixture. Then I know the fat has been pulverized and I add the rest of the sugar at that point.
Pulverize it.
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