Beat Food Color Into Buttercream W/o Adding Air?

Baking By ajwonka Updated 27 Apr 2012 , 2:15pm by cowie

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ajwonka Posted 27 Apr 2012 , 1:40am
post #1 of 3

I use Sugarshack's buttercream - love it when I leave it white!

Coloring portions of the large batch, though, add in so many air bubbles it takes forever to smooth. There must be an easy solution or some silly mistake I'm making! Help!

2 replies
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sweetsformysweetie Posted 27 Apr 2012 , 6:02am
post #2 of 3

did you try to put the color in when you cream the crisco or butter. I usually put mine in after I make it and I don't have a problem with it. I use have butter and half crisco for my butter cream.

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cowie Posted 27 Apr 2012 , 2:15pm
post #3 of 3

I use to have this problem too. I was putting the food colouring in and using my mixer to mix it. What I do now is - mix up the icing using the mixer, just enough for it to be mixed nicely, then I take a spatula add my food coloring and hand mix the color in gently, I have found this adds in less air bubbles. icon_smile.gif

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