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colour splits from buttercream

post #1 of 3
Thread Starter 
my buttercream always seems to split from the colour. you can literally see it. cant understand why icon_sad.gif
post #2 of 3
The problem with colouring buttercream is that most colours are water based and buttercream is of course mostly fat - oil and water don't mix.

Make sure you use paste or powder colour and not liquid colour. Dark colours are often problematic. When making black start from chocolate buttercream.
post #3 of 3
Darker colors are more likely to do that because of the amount of food coloring that you have to put in them. Also agree with the oil-based food coloring option, especially if you're using meringue buttercreams.
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