Hello all....question of the day....What causes white "spots" to appear on buttercream icing? I've never had this problem before...I did get a little crazy with the kitchenaid though....maybe to much air whipped in??? These are just cupcakes, I was testing a recipe I've developed for a birthday cake order .......but I DEFINATELY don't want white spots on the buttercream I'll use for the order. Thanks !

Are you using salt in the recipe? If so that could be the problem. Try disolving the salt in your liquid before adding to the rest of the mixture. Popcorn salt is best as it is much finer. HTH

I too have had this happen to me when I used powder coloring. I remixed it when they showed up, and it went away. Have no idea what caused it though.

The most likely culprit is undissolved salt crystals. What color did you make the icing. For some reason, it seems to show up more with certain colors. I use popcorn salt, which is a very fine grain, which will solve this problem.

I've also had this happen, especially when doing dark colors like blues and purples, but these were wilton gel colors.

AAH Ha! Thanks for the advice, I used Kosher salt for one thing, and that was an after thought, so I'm sure THAT didn't help....someone said Wilton gel colors caused the issue??? that's all I have on hand are wilton gel colors! Hopefully it was just the salt I used...Thanks for the advice!

I've not heard of the gel coloring being a cause of this problem. I would just follow the advice above on how to add the salt in with the liquid and go from there. That's what I did, when I had this problem, I just add the salt at the beginning now so that it has a chance to dissolve, and I don't have the problem anymore!!!

When I took the Wilton 1 class my teacher suggested getting some Burger King salt packets (obviously after you purchase something). The portion is perfect for a double batch of bc and it is really fine.

A couple of times when the shortening that I used was very stiff I would get white spots. So now I nuke the shortening (in a plastic measuring cup) for about 1 minute at 30% power. This has worked very well for me. I also use sea salt and have never had a problem with it.

HTH

Michele

I also have had this happen many times. Especially with dark colors. I dilute the salt in water and it still happens. I've learned to let the colors sit a couple of hours and then restir them. That has solved the problem for me.

I am with sugarflowers I had a some shortening that was a off brand that I bought and was really stiff and didn't cream well, guess it pays to use the good stuff.

I also have had this happen twice. I always make my BC the same way, but I do not have any idea what happened those times.
It happens with blue and orange colors. I'll try adding the salt to the water first next time. Hopefuly I won't get them again .

what exactly does salt do or add to the frosting? I have never used it in mine .. and a lot of people who eat my bc say its very very rich .. does this cut down that sweetness?

I am with TheCakerator, what is the point of adding salt. My Wilton instructor taught us the recipe in the Wilton book and that is what I have used. I understand there are many different BC recipes out there. If there is a better way or recipe I'd love to try it.

ohhh ... well maybe I will start adding that .... do you find popcorn salt next to the popcorn? I rarely venture out to the grocery store ...

Salt is a flavor enhancer. It will round out/balance the flavor of the icing. Think of when you make something chocolate and you add vanilla...Vanilla is the opposite of chocolate, but when added to chocolate it intensifies the taste.

As for white spots, I read that it can be the result of the shortening. To avoid this it is best to use hi-ratio shortening or candy colors if the problem is persistant. I haven't had the problem, but I am sure it is a matter of time.

i had this happening to me as well when i first started out..... i still got spots once in a while no matter what SOOOO... now i do not even add salt! problem solved! (everyone raves about the icing.. even saltless!)

The white spots is when you don't bet the icing long enough.

The point in adding salt is to cut the sweetness as well as bring out the vanilla flavor of the icing.

I too, get white spots, but only when I use dark Wilton gels colors. When I use dark Americolor gels it doesn't happen. I don't know why it happens but it does. Anyways the americolor are less expensive to use, because you need so little....

HTH

i had this happen when the shortening (I only use Crisco) wasn't mixed properly. I forgot a cup and tried to add it after I had already started adding sugar. Nope, bad idea. Oh and i don't use salt.

Minerals in the water can cause spots in the icing too. I've always used tap water with no problems. But, in my classes I've had students who've used milk one time and water the next and that's when they get spots. I always tell my students that it can happen and it all depends on your water. If water is part of your recipe and you get spots (and it's not from the salt) try using either distilled water or purified drinking water. Make sure it's not spring water or purified water that has minerals added for flavor. I don't use water at home anymore, I use milk or heavy cream.

i agree with pootchie. The wilton dark colors do that. And I dont use salt either and the rave on my cakes are out the roof. They comment on how it is not too sweet. i have added a little more confectioner sugar and some of the streaks and spots went away.

pootchie, noticed your signature. congratulations.

i know that this is totally off the subject but your weight loss is great. can you email me your program i am getting ready to start my program tomorrow myself and i am 220 . i have never been this large before in my life and am getting depressed. my email address [email protected] ...thnks and sorry for the interrupt of something that does not have to do with cake issues.

i agree with those who say it is the salt. I could also be because of hard water possibly. I have not had problems with white spots since I started using salted butter in the recipe and no additional salt. I tried the popcorn salt and dissolved it,but I still had spots. But you can always stir up your bc after they appear and I dont think they will come back but you have to WAIT.