I need some advice on coloring butter-cream
, I make the butter-cream fine, it's the correct thickness and it tastes just right, but as soon as I add a coloring the whole things goes all weird and begins to separate and curdle
, I started using food gels instead of the liquid because It's better for fondant, but the liquids don't work any better in the butter-cream either. and, I've made sure to have the Margarine at Room temperate, but it still goes wrong.
What am I doing wrong?, Is it because I'm using Margarine for the Butter-cream?, should I be using real butter? Please help!!