I will definitely go with gel color for a stronger more vibrant color that doesn't use as many drops or taste funny. Thank you so much for posting this!
For the natural butterfly pea powder try incorporating it when making the icing. It will mix better resulting in a darker color with less specks left in the final product.
Your icing looks very nice and smooth in this video! How do you achieve such smooth texture on a stabilized whipped icing? I checked out your stabilized whipped icing video but it doesn’t look as smooth. I wonder if you did something different on this one.
Hi there! I most likely used Bettercreme ready-to-whip icing for this video, so that’s why it appears smoother. I have a completely different video for it. Regarding getting a smoother whipped frosting there are two things that I would have done differently than what’s shown in my current stabilized frosting video. 1) Chill the bowl and whisk attachment in the freezer for about 15 minutes. 2) Whip the cream on medium speed for less time. I believe I whipped slightly too much air into the cream in that video. I will be remaking this video using a different stabilizing method in the coming year. Thanks for watching and commenting!
Make sure you’re not using liquid food color! In this video, I demonstrated coloring whipped frosting with 3 different styles of coloring that are NOT liquid food coloring. Thanks for watching!
Learn to pipe whipped frosting and buttercream like a pro: ua-cam.com/video/gq2yyDw85io/v-deo.html!
I will definitely go with gel color for a stronger more vibrant color that doesn't use as many drops or taste funny. Thank you so much for posting this!
For the natural butterfly pea powder try incorporating it when making the icing. It will mix better resulting in a darker color with less specks left in the final product.
Thanks for the tip! I wonder if sifting it a bit would have helped a bit…. 🤔
Thanks for sharing the tip❤️❤️
Thanks for watching! 💕
@@AsiaCoffee you're welcome 🥰
Very useful Thank you so much for sharing ❤❤❤
Thanks for watching!
Your icing looks very nice and smooth in this video! How do you achieve such smooth texture on a stabilized whipped icing? I checked out your stabilized whipped icing video but it doesn’t look as smooth. I wonder if you did something different on this one.
Hi there! I most likely used Bettercreme ready-to-whip icing for this video, so that’s why it appears smoother. I have a completely different video for it.
Regarding getting a smoother whipped frosting there are two things that I would have done differently than what’s shown in my current stabilized frosting video. 1) Chill the bowl and whisk attachment in the freezer for about 15 minutes. 2) Whip the cream on medium speed for less time. I believe I whipped slightly too much air into the cream in that video. I will be remaking this video using a different stabilizing method in the coming year. Thanks for watching and commenting!
when i put some color it become watery? what are the techiques
Make sure you’re not using liquid food color! In this video, I demonstrated coloring whipped frosting with 3 different styles of coloring that are NOT liquid food coloring. Thanks for watching!
I've tried the gel color. I was unaware that a oil-based option was out here.
Yes, oil-based works perfect for chocolate, compound chocolate (candy wafers)and buttercream! 😉