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help: swiss meringue buttercream turned yellow

post #1 of 24
Thread Starter 
I made Swiss Meringue Buttercream frosting yesterday. It turned out perfect. I put it in the fridge overnight as I live in Phoenix and it's so hot. When I took it out today it's turned yellow. I tried coloring it with Ateco gel colors. Using royal blue color the frosting turned lavendar. Then I tried the sky blue color & it turned a really dull shade of blue. I'm trying to make red, white & blue frosting. I'm so upset about it I could cry. Frosting has turned out to be my nemesis! Is there anything I can do to fix it? I have Wilton's white food coloring and I did add some but it didn't help and I'm afraid to add too much to it because it's liquidy. I also tried to make red but it's turned out a rose color no matter how much red I add.

Also, I'm making a layered cake and frosted the layers last night. It was also in the refrigerator and it didn't change color, it's still white.

Thanks for any help.

Jen
post #2 of 24
You can neutralize yellow with violet. Try very tiny amounts, mix well, until it gets back to white (or as white as it is going to get).
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post #3 of 24
I think the yellow tint of your SMBC might not be the biggest problem here... I have trouble coloring my SMBC with regular gel colors. I find they don't mix in all the way because of all the butter in the icing. I have much better luck with candy colors, which are oil based (meant for coloring candy melts or chocolate). I use the Americolor ones, but in a pinch Wilton makes some that you can find at the craft store near the candy melts.

You can use a touch of violet as karateka said, to neutralize the yellow tint from the butter... also you can use the Wilton White Icing color... but I don't think you will ever get SMBC pure white because of the butter.
post #4 of 24
Thread Starter 
Adding a little violet coloring took care of the yellow problem. Thanks!

Another weird frosting thing...I put the frosting I tried to dye red (turned out rose) and blue (turned out lavender) in the fridge for future use. A couple hours later I went to put them in smaller containers. When I mixed the frosting the rose turned into dark red and the lavender turned into royal blue. The exact colors I was aiming for. Ugh! Of course this is after I gave up on colors & just frosted the cake white. Anyone know why that happened? I'm going to still try to incorporate some of the red & blue on my cake

Thanks again for the help!
post #5 of 24
Sorry you had so many problems. Colors deepen overtime as they sit. It's one of the reasons so many people say when you're trying for a dark color like red, do it at least a day or two in advance.
post #6 of 24
When butter based frostings sit overnight they tend to turn yellow. Try putting the frosting back into your mixer bowl and whip on high. Adding air back into the frosting well make the yellow disappear. Hope this helps!
post #7 of 24
Some butters are more yellow. I won't buy Sam's because of this , I made IMBC with Sam's butter and with Kroger butter and there was a huge difference in color.
post #8 of 24
You really just shouldn't try to color SMBC dark colors. If you really need to do that, stick with an American Buttercream. If you really have to, use candy colors or powdered colors, or better yet, use colored fondant over the buttercream.
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post #9 of 24

I recently switched to SMBC and have this same question...I made a batch up this weekend changing my recipe to unsalted butter and used Vanilla Bean Paste (thank you Jamie from AZ Couture).  Iced as usual and let it set up in the fridge as usual.....I noticed not after I took it out of the fridge but after some time on the counter that it turned yellow-er than normal. My husband is the one that noticed the difference... I know I can never get it white - white but my fear is when I got to do a non-fondant wedding cake and its on display for a few hours....will it turn yellow? 

post #10 of 24
Quote:
Originally Posted by AZCouture View Post

You really just shouldn't try to color SMBC dark colors. If you really need to do that, stick with an American Buttercream. If you really have to, use candy colors or powdered colors, or better yet, use colored fondant over the buttercream.

 

I only use meringue buttercream and I see no reason you should not color it dark colors. Why would American BC be easier/better to color?

 

I have had great success "blooming" my color. It yields a richer darker color and uses less gel, which IMO improves the taste of colored BC.

 

I prepare my BC as usual, the scoop out 1/4 cup of it into a microwave safe cup/bowl. Add several drops of gel color and stir well. Then microwave until melted, usually about 10 seconds, the color will have darkened significantly. Then I use this "bloomed" color to add to the rest of my batch in the mixer bit by bit until I like the color.

 

Sometimes when coloring meringue BC's green or blue you get flecks of color in the BC, this method also solves that problem.

 

I have never noticed my BC get more yellow in the fridge, but I like that meringue BC isn't pure white. I have never had a bride oppose the slight natural color from the butter, but as mentioned you can add a touch, literally, way less than a drop, of violet to cancel out the yellow.  I am a fan of using pure vanilla extract in BC to give it a lovely ivory color too.

post #11 of 24

Oh you've had success with gel colors, that's great to hear, and interesting method. I just personally didn't care for it, nor were any of my experiences with it very satisfactory. I personally don't care to work with it, nor eat it, so I don't do it. I use fondant if I need dark colors for anything. Pastels and light colors, sure. Otherwise...I use fat based dye or powder colors.

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post #12 of 24
Quote:
Originally Posted by CFCakes View Post
 

I recently switched to SMBC and have this same question...I made a batch up this weekend changing my recipe to unsalted butter and used Vanilla Bean Paste (thank you Jamie from AZ Couture).  Iced as usual and let it set up in the fridge as usual.....I noticed not after I took it out of the fridge but after some time on the counter that it turned yellow-er than normal. My husband is the one that noticed the difference... I know I can never get it white - white but my fear is when I got to do a non-fondant wedding cake and its on display for a few hours....will it turn yellow? 

I've noticed that the only time it's as close to a true white as possible, is right when it's fresh. I'll freeze it for future use as a filling or icing underneath fondant, but I won't ice with it once it's been thawed and rewhipped, if it won't have fondant over it, because it has yellowed some too. Just one of those things I guess. 

"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
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post #13 of 24

I have noticed my meringue icing turning a nasty muddy grey sludge color with the slightest touch of violet color.

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post #14 of 24
I have never had any success adding gel colors or ccandy colors to meringue buttercreams. So that idea is an interesting one.
post #15 of 24
Quote:
Originally Posted by AZCouture View Post
 

Oh you've had success with gel colors, that's great to hear, and interesting method. I just personally didn't care for it, nor were any of my experiences with it very satisfactory. I personally don't care to work with it, nor eat it, so I don't do it. I use fondant if I need dark colors for anything. Pastels and light colors, sure. Otherwise...I use fat based dye or powder colors.

I agree with you totally. It takes way more colouring to make MBC dark than you have to use in ABC. There's only one place all that colouring ends up - dyeing your mouth a lovely shade of whatever colour you used (not to mention other bodily functions). I refuse to make MBC a dark colour. Fondant only or ABC.

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