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Separating buttercream..?

post #1 of 5
Thread Starter 
Okay, I'm making buttercream, super simple - butter, flavoring, and confectioners sugar. I have no problem with it separating until I go to use it and add food coloring. Whether its piping or frosting it separates. What am I doing wrong? Is it the food coloring?
Also should I use meringue powder for a thicker consistency for piping rosettes on the side of a cake. Now they are falling slightly and look wilted....
post #2 of 5
Sounds like you might need to add more powdered sugar that might help the wilting not sure about the color separating though I have read on here that hot hands can cause icing to separate or that wilton food colors sometimes separate.
post #3 of 5
Do you use liquid food colouring? If you add too much of that then it could separate, try using gel colours as they don't affect the consistency of you buttercream.
post #4 of 5
How much butter and sugar are you using?
post #5 of 5
I have had issues with Wilton gel colors separating but americolor seems to work better. What are you using?
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