Does Anone Know Why Smbc Turns Yellow After Awhile?
Decorating By dailey Updated 8 Dec 2014 , 1:51pm by dailey
AJust wondering if anyone knows why smbc start to turn yellow after several hours? The frustrating part is it's not very consistent as it can look a bit mottled at times. The only way I can see to prevent this is to used organic butter. Does American buttercream yellow as well?
If you are using a hot blade to smooth your BC or smoothing it after it has been chilled, that can break the emulsion and cause yellowing.
AWhen exposed to the air, butter will often turn yellow on it's outer surface - I'm not sure if this is oxidation or another process at work. Maybe you could try covering the surface of the buttercream with cling wrap like you would do a ganache or custard to prevent a skin forming - this night keep it more airtight.
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