Why Does My Buttercream Get Mottled (Speckled) Looking?
Decorating By TiffTurtle Updated 7 Feb 2007 , 7:08am by TiffTurtle
hi everyone...sorry its been so long since posting...its been nuts around here...( Moms been sick )
I hope everyone is doing well...i missed you guys!!
I was wondering if someone could tell me why my butter cream gets this mottled..speckled look to it when i mix in my color?
I have not always had this problem but the last couple of cakes that i have decorated this has happened and i dont like it not one bit. It looks tacky and just nasty-imo-
i have not changed my BC recipe its the same as always, and i am using the same color - wilton paste color -
any one have any ideas as to what is causing this?
any help would be great specially since im getting ready to do some v-day cakes and i really dont want speckled hearts
---although speckled would work for Easter eggs..well thats another post---
thanks for any help yall can give!!!
Luv u guys!!
Tiff
Hi, Tiff! How are you doing? Sorry to hear about your mom.
I would love the answer to this question. This has been a problem for a couple of decorators in my area. The only two guess I can come up with is the meringue powder, as that is the only ingredient that would be universal to both your area and mine. Which brand are you using?
I recently sat in on a Wilton 1 class, where 3 of 4 persons in the class had the white spots in their icing. And just last week (or 2 weeks ago) someone else had started a thread on this subject.
Which brand of meringue powder are you using? They all used Wilton, because that is what they got in the kit they bought from the sponsoring vendor. I am wondering if they changed the formula recently.
I no longer use meringue powder, so I would not be able to experiment and verify this for you.
Anyone else?
Theresa 
I use the Wilton brand, and have never had a problem like that. I have only purchased two conainers so far, but both were okay.
)
padawn71, you hit the nail right on the head, I believe salt is the problem. I have had this problem in the past a lot and haven't used salt in a long time. But I have heard (never tried it) you can put the salt in your flavoring and let it dissolve and it will help. And if you use butter with salt in it you will get spots also
Very interesting...
This has happened to me a few times...I do not use salt in my BC but the only time the spotting has occurred to me was when I used a Wilton shade of blue or lavendar. I also use a non-salted butter and always make sure that my butter has gotten to room temperature before making the icing.
Any other guesses? I have recently omitted the meringue from my BC. Maybe that was it?
I was wondering if someone could tell me why my butter cream gets this mottled..speckled look to it when i mix in my color?
I have not always had this problem but the last couple of cakes that i have decorated this has happened and i dont like it not one bit. It looks tacky and just nasty-imo-
i have not changed my BC recipe its the same as always, and i am using the same color - wilton paste color -
---although speckled would work for Easter eggs..well thats another post-
Are you having like little bits of colors speckled through your icing after you mix in the color? 
If so, I get that once in a while and I find that it's because the gel paste consistency is too thick and won't disolve properly. I also use the Wilton gel paste and every once in a while I buy one that, for whatever reason, is just too thick. I consider those as "gone bad" IMO and toss it and use another one with the proper consistency.
Thanks yall...i did use salted butter because it was on sale...humm never thought that it would be a prob..guess its back to plain ol butter...and i dont use merig powder in my butter cream i only use that for my royal.
i have noticed also that some of my paste from wilton are really really thick , and now i know that thats what has caused my colored specks...hummm what do yall think about switching to americolor?
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