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Buttercream is curdling after adding colour & in piping

post #1 of 8
9/19/12 at 1:05pm
Thread Starter 
Hi,

I'm new to this site and was wondering if i could get some advice on colouring buttercream!

I wanted to make a pink buttercream, and after beating my butter for a good 3 mins or so and adding my icing sugar, i added a bit of colour gel (wiltons). mixed it in again for a couple of mins until all mixed and even colour. Then when i put it in the piping bag and was piping, it was curdling and you could see it all seperating in the bag and it was coming out streaky icon_sad.gif

Can anyone advise me on how to stop this from happening? am i mixing butter too much or too little? I'm also in the UK, so the weather isn't THAT hot, but could be that it's hot enough i suppose lol.

Thanks for any advice given icon_smile.gif

Lea
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post #2 of 8
9/19/12 at 1:11pm
What recipe did you use? It sounds like not enough sugar or liquid.
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post #3 of 8
9/19/12 at 1:14pm
Thread Starter 
I done 100g butter and 200g plus a bit more of icing sugar, then a dab of colour ....... more sugar required do you think? I got this recipe of the internet, but know there are lots of other ways to make it!
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post #4 of 8
9/19/12 at 1:18pm
In addition to your butter and sugar, you need a bit more liquid. Try 15mL heavy cream.
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post #5 of 8
9/19/12 at 1:26pm
Thread Starter 
ah great, I'll be trying that then! thank you icon_smile.gif

one other question: how long do you whisk your butter or trex before adding the sugar?
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post #6 of 8
9/19/12 at 1:55pm
I hope to help you by advising that your butter needs to be soft but not melted, it does not have to be beaten before adding icing sugar - perhaps your butter temp was not soft enough (was it cold when you started beating it?) if so, small bits of butter could have started melting with the heat of your hands through the piping bag, leaving streaks and looking curdled. I have not heard of color gels causing that problem, only liquid color in which case water and oil don't mix and will curdle, if that happens the best way to solve it is by adding more icing sugar until the separation is not visible any more. Another thing is to simply blend the mixture at a low speed for at least 5 minutes, do not use a whisk as that creates air, blending will mix everything so nicely and eliminate any air bubbles leaving you with a smooth buttercream. Good Luck!
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post #7 of 8
9/19/12 at 2:03pm
Thread Starter 
I use my butter at room temperature and it's quite soft then! Think i may have whisked a bit to much on my last attempt as i had it on a higher speed, so I'll put it on a low speed next time icon_smile.gif thanks for you help!
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post #8 of 8
9/19/12 at 2:59pm
Quote:
Originally Posted by Lea17

I use my butter at room temperature and it's quite soft then! Think i may have whisked a bit to much on my last attempt as i had it on a higher speed, so I'll put it on a low speed next time


And don't use the wire whisk (like PP said), use the beater/paddle (with icing covering the top) to prevent incorporating air.
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