Oily Buttercream?

Decorating By Britterfly Updated 31 Jan 2015 , 7:20pm by leah_s

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Britterfly Posted 31 Jan 2015 , 10:36am
post #1 of 3

I don't know if this is considered a "disaster", but it's not good. I have been making buttercream for 3 years using the same Wilton's recipe except I use 1 cup veg shortening instead of half shortening/half butter. I double the recipe so I use 2 cups veg shortening, 2 tsp of vanilla & 1tsp of butter extract, plus milk. Lately my cakes seem to have a lot of "oil" on them... for example when I use ribbon on buttercream cakes the ribbon absorbs the oil & gets greasy looking & I recently did a red BC cake with white scrolls & the next morning the white scrolls on the cake absorbed the red dye & turned kind of a transparent red from the cake (I use air brush dye to make my red BC). The buttercream was a medium to stiff consistancy & wasn't over mixed, it wasn't mushy. What could I be doing wrong? Should I put maybe only 1 tsp of vanilla/1 tsp butter?

2 replies
-K8memphis Cake Central Cake Decorator Profile
-K8memphis Posted 31 Jan 2015 , 12:30pm
post #2 of 3

Ai would first change from air brush color to gel color -- your flavorings should be fine

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leah_s Posted 31 Jan 2015 , 7:20pm
post #3 of 3

It may also be related to the transfats being absent from your veg shortening.  They may be "bad" for you, but they make icing darn stable.

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