I don’t know why but every time I color my BC frosting it always ends up with a lot of ugly holes in it that you can really see when piped onto cake. Initially it starts off nice and fluffy. This is my recipe that I use 

Butter cream frosting 

The only thing I can think of is that maybe the icing needs to mix longer. Mine does best when I can let it mix for about 10 minutes.  You could try adding just a little less sugar or adding some liquid.  Maybe an ounce of water or cream.  Hope that helps a little!

Mix longer but at the slowest speed you mixer will go.  Try this recipe:   https://www.cakecentral.com/recipe/22469/2-icing

Thanks guys! Gonna give it a try. 

@kakeladi I don’t have access to hi ratio shortening and won’t have time to order. Will crisco work ok? Will it have a greasy taste?

Sorry forgot to also ask if it would work good for piping? Thank you

Yes, Crisco is what I used for all my decorating - from crumb coating to icing to piping to making flowers :)

Awesome thank you!:) @kakeladi