Ok so I tried my first ever cupcake bouquet and I mastered the cupcakes staying in place by using the cup method. Feeling quite happy I decided to make the butter cream icing, upon coloring the icing it looks curdled I didn't even add milk, when colored it has this two toned effect with the red color I used and the white specks, the icing was also sliding around in the bowl. I have used this recipe before and this has never happened. I am lost as to why this has occurred as I did nothing different. Check out the pics its horrible the icing was even breaking as I tried to pipe it on
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