AHi everybody! I just saw this pic on fb, I love it!!

[IMG ALT=""]http://cakecentral.com/content/type/61/id/3247774/width/200/height/400[/IMG]

I'd like to improve my skills, so I bought few dummy cakes to practice. I do have some problems with my buttercream, that's my recipe: 1c butter Pinch of salt 1t extract 3cups powder sugar if it's a filling, 4c if it's a frosting. 2T milk or whipping cream.

So, I get some air bubble sometimes, why? Also, when I add a big quantity of color to get some dark one. (Black, red..) it gets grainy and almost separated.. Weird! And of course, dark colors stain in my mouth.

Is it a way to avoid the stains? Any advices would be really appreciated!!

I checked few more recipes but there is just too much powder sugar. Customers don't want too sweet buttercreams, so I'm stuck!

Most buttercreams have the same proportions of ingredients. About the color, I don't think you can avoid it that it colors your mouth. What kind of colors do you use? Liquid colors will make it separate. You're better off using gel colors, or powdered colors. 

I haven't done it with the dump method (all the ingredients in the bowl all at once and then beat), so I'm not sure if beating it this other way will help you. Check out the comments, there are problems and solutions there too. Also, you can use one block of cream cheese on it to make it less sweet.

http://www.glorioustreats.com/2011/08/american-buttercream-frosting-recipe.html

lot's of info in this thread.   You may try gel colors, or powdered colors.

http://cakecentral.com/t/601614/only-buttercream-decorators/330#post_7520254

AI use americolor brand food colors..

Thanks for the links, I'm going to read both tonight!

I seriously want to improve with buttercream, I saw on TV someone sculpting fishes.. Wow!