p0ppy_s33d
Posted 21 May 2013 , 3:52am
post #1 of 5
AOkay, I'm making buttercream, super simple - butter, flavoring, and confectioners sugar. I have no problem with it separating until I go to use it and add food coloring. Whether its piping or frosting it separates. What am I doing wrong? Is it the food coloring? Also should I use meringue powder for a thicker consistency for piping rosettes on the side of a cake. Now they are falling slightly and look wilted....
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replies
Cakesandstuff
Posted 21 May 2013 , 6:05am
post #3 of 5
ADo you use liquid food colouring? If you add too much of that then it could separate, try using gel colours as they don't affect the consistency of you buttercream.
JaeRodriguez
Posted 21 May 2013 , 12:58pm
post #5 of 5
AI have had issues with Wilton gel colors separating but americolor seems to work better. What are you using?
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