I tried this today for a bright green and it worked like magic!! I almost panicked when i started Whipping and it ws just curdled and not smooth at all but i kept Whipping and i got a beautiful bright green buttercream!! Thanks so much for sharing!! 😘😘
This is especially nice because it lets you get richer colors without the massive downside of adding a ton of coloring and making the icing taste gross. Great video, super helpful!
Makes me wish my work had a microwave because this would be incredibly useful. We get a lot of customers wanting vibrant dark colors and I have to always warn them about their icing having the risk of tasting bitter from all the food coloring we have to use to get those tones.
@@songofshadow5043 Yep. Whenever I'm taking customer orders I always try to recommend the customers lighter colors so they don't risk ruining the taste of their cake. The solution in this video though is fantastic and eliminates this problem.
I've been a decorator for a decade AND a culinary major and never knew this. It really goes against everything I've been taught lol. Thank you SO MUCH! ❤️
For black, you can also use coco powder to darken it first too! Or just start with chocolate buttercream and then add some black. I knew it was sone when it reached a grey color and when it “dried” it would be black
I think this is going to also help making really deep dark colours as well! A bit of black in any of those colours and you could get really nice dark red for roses, midnight blue or dark foliage green. ^^
This tip is a game changer. I like learning easy, effective methods of improving my techniques. Thank you for helping bring more vibrant colors to cakes!
I’ve done this a few times now, and it’s amazing! I’m looking forward to making beautiful Christmas cookies this year that aren’t bitter from so much dye! Thank you so much for sharing this trick! Love your channel. ❤️
Great tip.....but I usually add the coloring when I add butter in the beginning. Then mix butter and color together and add powdered sugar and mix. When you uncover the mixer, the b/c colors are exactly the same as on bottle. 😊
Salaams, another great tip although I will have to try it out on a small patch just in case I do something wrong 😳 Jzk khair once again and well done for always keeping your apron clean 😄👍🏽💖
Wassalaam :) Glad to hear you enjoyed the tip! Haha yes when I first came across this trick I thought the exact same thing and tried it on a small batch first xD. Good luck with yours if you try it out! :D
That is a brilliant technique, I’ve been watching baking content on UA-cam for over a decade and never saw this trick. Just one think came to my mind: to me it looks a bit denser than the starter version, perhaps some air is lost in the process. Do you think you can heat up the food coloring with the meringue in the process of making Swiss merengue and get the same result? Perhaps it would buy time too!
Hi Lais! :). That is a great suggestion and could perhaps work well! And you are right, the Swiss meringue buttercream was slightly denser I feel, but only slightly and it tasted exactly the same :). My only reservation about adding the gel colour into the egg white mixture, is that the reason why Swiss meringue buttercream is so difficult to colour is because of all the fat it in (predominantly from the butter). So when you melt the mixture it helps to break down some of the fat and allow the colour to absorb through the mixture better. So I wonder if the colour will end being dull after adding all that butter in. Nonetheless, if you try it out would love to hear how you go :D
You can take out small amount from that main batch, microwave that and stir it back in!! might have to do it a couple times to get to the bright colour.
Oh nice. If I'm making Blue or Red buttercream, I usually start off by adding Some Purple dye first to cancel out that subtle Yellow from the butter, add a few drops of Black, then add the red or blue and it works out wonderfully for me but now I don't gotta do all that work lol
Somehow I got a feeling heating would be the trick. I imagine this has to do with the fatty parts not quite incorporating with the food dye. You heat it up and the dye, now being in a more free moving liquid, incorporates more completely with what ever fat your using, I imagine butter sense it's buttercream.
Hi. ..I did it especially with red color. ....just make your batch of cream a night before. .and cling wrap it ....the colour gets darker. ...by the next day
Haha good question! To be honest I had my doubts when I first came across this hack, especially with a SMBC, but it ended up working great! I think the main thing is to make sure it's whipped back up properly after it's melted and cooled :)
I wish you could remake this video and have a camera videoing inside the microwave. maybe we could see the color change happening? Thanks for all you do to entertain us.
Thank you soooooo much for sharing this !!!! It has been a year now that I’m trying to find the « solution » and nobody could tell me how it was possible to have such a deep color !!! I thought it was a 1.000.000$ question !! I’ll test this very soon ! Thanks again !!
Tq for the great tips MK...i just tried yesterday but using double boil method and it truly works!!👍👍 The only thing is after i re-whipp it become less stable/stiff but still manageable to frost the cake...dont know whether it's bcoz of double boil method or bcoz i m using a butter blend butter? I will try again next time using pure butter.
Hi Malia! So glad to hear this worked for you :D and ahh yes with some recipes this can happen. It could be because of the butter blend and it could also be because the mixture was just slightly over heated. All the best with next time :D
Today is my first time making SMBC and I'm trying out this amazing hack as well. I debated whether to or not, but then I thought to myself 'I'm goin' for it! 😄 My icing is currently in the fridge, so fingers crossed I've done this right! 😬 or I'll be up all night lol. Thank you for sharing this awesome technique. 💗
Hi there :) Thanks for sharing your tip with us! I have never tried this version of this trick before - wondering if the buttercream will still be as deep in colour even though the whole batch is not warmed? Would love to hear your thoughts! :)
I'm a bit sceptical about the second texture. Look a bit granulated and less silky. Do you think the color pop cuz you have less air bubbles after microwaving it?
You can also scoop out a third to microwave then mix it back in with the rest of the buttercream to achieve the same result and you can work with it sooner.
This is such an awesome trick! I know you tried it with swiss meringue buttercream but does it work with American buttercream as well as I know they are made diferently.
@@CakesbyMK Thanks. This is definatly something I will try. Sorry to be a pain and ask another question but does this work with all colours or just red, blue and green? Could you do it with orange, yellow, purple, black and other colours?
@@CakesbyMK Thanks. So sorry but I keep thinking questions after commenting so here's another one. Do you have to use gel colours? At the moment I am in the process of ordering food colours and I was going to get colouring paste. Would it work with these or not? If it is only gels then where would the best place to get them from be as I live in the UK so ordering stuff can get expensive.
I’m in the UK and I get my gel colours from amazon, I use the brand rainbow dust, it’s roughly £3-4 a tube (which obviously lasts FOREVER because they’re so concentrated)
Hi Mishra! I am not so sure about whipped cream sorry as I've never tried it. I'm curious to know whether the whipped cream will whip back up nicely after being melted. Would love to know how you go if you try it out :)
How long in advance can you make these, what is the shelf life, and is it room temperature store or refrigerated? Thank you for this hack!! It's amazing!!
I’ve seen this before but ppl saying its cause it’s losing the air? It’s like when you beat yellow butter into pale buttercream, the incorporation of air is what lightens it up and it’s not quite as stable even if you beat it again?
Thank you for this awesome hack! I make and decorate a lot of cakes and have a terrible time trying to get dark red, dark green and of course black. Can't wait to try this! Does this also work with American buttercream?
I tried this today and it did work, it definitely went bright red after being in the microwave. But I had the same problem as someone else in the comments where after I whipped it the colour was not as bright again (although still brighter than if it hadn't been in the microwave at all). Although I only used a very small sample and was using a normal buttercream recipe not the swiss meringue buttercream so not sure if both of those things made a difference. Maybe with a bigger sample it might keep the red colour better after whipping? I think next time i'll try a larger sample and then leave the icing overnight to see if its brighter the next day.
Hi there! I'm sorry to hear it didn't quite workout as well for you - I'm not sure why with certain recipes it doesn't seem to work as well. Yeah perhaps the bigger batch may help, and leaving it overnight should definitely help too :)
What if you melted the butter and added the colouring then let it cool before making the icing? Though the colour may dilute a bit as other ingredients are added, but not much I’d guess.
I tried this today for a bright green and it worked like magic!! I almost panicked when i started Whipping and it ws just curdled and not smooth at all but i kept Whipping and i got a beautiful bright green buttercream!! Thanks so much for sharing!! 😘😘
So glad to hear it worked well for you Lena! :D
I will try that also soon and i hope it will work ok also to me.🙏🙏🙏
Ahhhh! I tried it today too and ended up throwing it away because it looked like it ‘broke’. Now I wonder if I should have just kept going?
@@Keachybean Yes! You just have to keep whipping it, dont panic, it always works ;)
@@Keachybean aaaawww... You should have just kept Whipping. It would have turned out🙂
This is especially nice because it lets you get richer colors without the massive downside of adding a ton of coloring and making the icing taste gross. Great video, super helpful!
That's always been one of my biggest complaints, along with the almost permanent staining of my whole mouth, LOL! This is GREAT
What colorant has less flavour because they give the icing an aftertaste
Makes me wish my work had a microwave because this would be incredibly useful. We get a lot of customers wanting vibrant dark colors and I have to always warn them about their icing having the risk of tasting bitter from all the food coloring we have to use to get those tones.
THAT'S what makes frosting taste so gross sometimes?!
@@songofshadow5043 Yep. Whenever I'm taking customer orders I always try to recommend the customers lighter colors so they don't risk ruining the taste of their cake. The solution in this video though is fantastic and eliminates this problem.
I've been a decorator for a decade AND a culinary major and never knew this. It really goes against everything I've been taught lol. Thank you SO MUCH! ❤️
Hi Steph! Haha yeah it really does go against the norm right! Hope it works well for you :)
Will this work with whipped cream and normal butter cream( icing sugar and butter) ??
@@TheForgivenessClub not cream but normal butter cream should
This really is a life-changing hack, especially for intense colours like red and black 🙀 Thanks so much for the demo!
For black, you can also use coco powder to darken it first too! Or just start with chocolate buttercream and then add some black. I knew it was sone when it reached a grey color and when it “dried” it would be black
I think this is going to also help making really deep dark colours as well! A bit of black in any of those colours and you could get really nice dark red for roses, midnight blue or dark foliage green. ^^
The lady is an artist! I always wondered how they get those super-bright/dark colors. Thanks for this video 😀
Will I ever need this information? Probably not. Am I going to watch it anyway because this is fascinating? Absolutely.
been making cakes for 11 years and never heard of this. amazing!
how did you ever think of doing this????
thank you
Haha such a cool trick right! I didn't think of it myself - I believe it started as a tik tok trend :)
Great hack! Bonus points for getting the same pink as your apron ❤️
Haha didn't even notice that! Thanks! :)
I was thinking the same hahaha
Not me watching this during Ramadan 😭🤚
😭😭😭
Same
Food coloring is so challenging for me. I can’t wait to try your techniques for my Easter baking.
I tried this for my son's hot wheel cake and it came out great the blue and orange was exactly what i was looking for, thanks so much
Does it work with American Buttercream?
Omg that seems so wrong, it goes against every instinct. I can’t wait to try it out!!
omg i'm going to be able to make the darkest black icing now!
Haha good luck! I also have another tutorial on how to get super black buttercream using black cocoa if you wanted to check that out :)
This tip is a game changer. I like learning easy, effective methods of improving my techniques. Thank you for helping bring more vibrant colors to cakes!
I wanted to like the video multiple times. But can do it only once. Thats an awesome tip dear ❤
Oh woooooooowwww 😍😍😍 I want to try doing this and set half aside like you did for the before/after, and then put them both in the piping bag 😍😍
Thats really clever actually! Getting a nice gradient effect.
I’ve done this a few times now, and it’s amazing! I’m looking forward to making beautiful Christmas cookies this year that aren’t bitter from so much dye! Thank you so much for sharing this trick! Love your channel. ❤️
Awesome! So glad to hear this worked for you :D and so glad to hear you're enjoying the content too :D
Great tip.....but I usually add the coloring when I add butter in the beginning. Then mix butter and color together and add powdered sugar and mix. When you uncover the mixer, the b/c colors are exactly the same as on bottle. 😊
that's great, if you want all of the frosting to be one color
I like the pastel colors too, but it's neat to know you can get bright colors and how to do that!
I like that you could still use this trick to save on coloring even for the pastel colors!
Hey, I did exactly what you did and the color got more intense. Thank you
Will this work with whipped cream and normal butter cream( icing sugar and butter) ??
Salaams, another great tip although I will have to try it out on a small patch just in case I do something wrong 😳 Jzk khair once again and well done for always keeping your apron clean 😄👍🏽💖
Wassalaam :) Glad to hear you enjoyed the tip! Haha yes when I first came across this trick I thought the exact same thing and tried it on a small batch first xD. Good luck with yours if you try it out! :D
@@CakesbyMK yes will do so! Mashallah keep up the great work xx
I tried your method it works!! Thank you so much for this!! I was so scared to be honest but absolutely loved the results! Thanks again.
I love baking, but i never add food coloring to any of my icing, yet I really wanna try now that I've seen this hack. Awesome video!
What an amazing trick! Many thanks for taking the time to teach us this method!
That is a brilliant technique, I’ve been watching baking content on UA-cam for over a decade and never saw this trick. Just one think came to my mind: to me it looks a bit denser than the starter version, perhaps some air is lost in the process. Do you think you can heat up the food coloring with the meringue in the process of making Swiss merengue and get the same result? Perhaps it would buy time too!
Hi Lais! :). That is a great suggestion and could perhaps work well! And you are right, the Swiss meringue buttercream was slightly denser I feel, but only slightly and it tasted exactly the same :). My only reservation about adding the gel colour into the egg white mixture, is that the reason why Swiss meringue buttercream is so difficult to colour is because of all the fat it in (predominantly from the butter). So when you melt the mixture it helps to break down some of the fat and allow the colour to absorb through the mixture better. So I wonder if the colour will end being dull after adding all that butter in. Nonetheless, if you try it out would love to hear how you go :D
You can take out small amount from that main batch, microwave that and stir it back in!! might have to do it a couple times to get to the bright colour.
@@CakesbyMK could you add colour to the butter, microwave it, put it in the fridge and then use it?
she’s so cute!!! this is such a smart idea!!
That’s so crazy! I just heard about this method and the immersion blender hack! I’ve been missing out! Amazing!
Oh nice. If I'm making Blue or Red buttercream, I usually start off by adding Some Purple dye first to cancel out that subtle Yellow from the butter, add a few drops of Black, then add the red or blue and it works out wonderfully for me but now I don't gotta do all that work lol
I love adding a little black to my frosting too to get deep colours like maroon! But yeah this trick definitely helps with the process :)
Awesome awesome awesome video!!! Thank you! You're the first one who actually shows all the details. You're awesome!
Somehow I got a feeling heating would be the trick. I imagine this has to do with the fatty parts not quite incorporating with the food dye. You heat it up and the dye, now being in a more free moving liquid, incorporates more completely with what ever fat your using, I imagine butter sense it's buttercream.
That's the red color that i want, thanks for the tips, will try it next time
This is one great video. Thanks & good job Maryam.
I will try it with Red in the next couple of days.
Please do a hack for bright colors with whipped cream .. its too tough to get bright colors in whipped cream
Hi there! I've never tried this before but will keep it in mind for future videos :)
Hi. ..I did it especially with red color. ....just make your batch of cream a night before. .and cling wrap it ....the colour gets darker. ...by the next day
Omg that blue is my favorite 💙! Aren't you afraid you're going to end up with nicely colored butter?
Haha good question! To be honest I had my doubts when I first came across this hack, especially with a SMBC, but it ended up working great! I think the main thing is to make sure it's whipped back up properly after it's melted and cooled :)
Beautiful! What’s the brand name of the coloring if you don’t mind me asking
Thanks so much! I mainly use Chefmaster gel colours :)
This is a wonderful hack. And I could listen to you talk all day. You're voice makes me smile. Thank you for this video.
Aww thanks so much Tricia! That made my day :)
That's amazing. Simple, yet effective trick. Thank you for sharing
I wish you could remake this video and have a camera videoing inside the microwave. maybe we could see the color change happening? Thanks for all you do to entertain us.
That would be interesting! Something to keep in mind for future videos :). And you're most welcome - thank you for watching my videos! :)
Great idea, I just wish she scrapped down the sides of the bowls as she worked!
What a great idea. Something so simple yet so high-ended looking. Thank you for sharing and keep on caking
That is truly amazing!! Thank you 😊
Thank you soooooo much for sharing this !!!!
It has been a year now that I’m trying to find the « solution » and nobody could tell me how it was possible to have such a deep color !!!
I thought it was a 1.000.000$ question !!
I’ll test this very soon !
Thanks again !!
Nice, I had no idea you could do that. I have struggled to get bright red buttercreams before. Thank you so much!!!!
Tq for the great tips MK...i just tried yesterday but using double boil method and it truly works!!👍👍 The only thing is after i re-whipp it become less stable/stiff but still manageable to frost the cake...dont know whether it's bcoz of double boil method or bcoz i m using a butter blend butter? I will try again next time using pure butter.
Hi Malia! So glad to hear this worked for you :D and ahh yes with some recipes this can happen. It could be because of the butter blend and it could also be because the mixture was just slightly over heated. All the best with next time :D
This video is really neat! I may not know much at all about making cakes, but I'll definitely have an ace up my sleeve!
Thank you 😊 it is exactly what I need for my nephew graduation cupcakes and cake icing cake.
Witchcraft!!! 🤣❤️🔥 Great hack! Also, I feel like the after held its shape better then the before. So interesting!!!!
I would never have guessed this!
The colours did look so much more vibrant. What was the consistency of the buttercream before and after? Do you lose volume after it’s been melted?
These are my questions as well!
You’re a hero!
Today is my first time making SMBC and I'm trying out this amazing hack as well. I debated whether to or not, but then I thought to myself 'I'm goin' for it! 😄 My icing is currently in the fridge, so fingers crossed I've done this right! 😬 or I'll be up all night lol. Thank you for sharing this awesome technique. 💗
You are very brave trying this on your first time making SMBC!! Hope it worked out well for you :D
The proper way to use this trick is to only microwave a small portion of the buttercream, and then add the warmed portion back into the larger batch.
Hi there :) Thanks for sharing your tip with us! I have never tried this version of this trick before - wondering if the buttercream will still be as deep in colour even though the whole batch is not warmed? Would love to hear your thoughts! :)
Beli B, I tried that trick twice but it doesn't work, it turn out pink
I tried that but the bigger portion overpowered the warm portion its still pale so its not the proper way sorry..
I tried that and it didn't brighten nearly enough.
@@CakesbyMK in this did you notice how much colour you added ??
I'm a bit sceptical about the second texture. Look a bit granulated and less silky.
Do you think the color pop cuz you have less air bubbles after microwaving it?
You can also scoop out a third to microwave then mix it back in with the rest of the buttercream to achieve the same result and you can work with it sooner.
This is *witchcraft* I tell you!!! (fucking amazing, thank you)
I literally said "cake" today and youtube is like OH YOU'RE MAKING A CAKE TODAY??
This is such an awesome trick! I know you tried it with swiss meringue buttercream but does it work with American buttercream as well as I know they are made diferently.
It's pretty neat isn't it! And yep it does work with American buttercream :)
@@CakesbyMK Thanks. This is definatly something I will try. Sorry to be a pain and ask another question but does this work with all colours or just red, blue and green? Could you do it with orange, yellow, purple, black and other colours?
@@Abigailk59 not a pain at all! Yep you should be able to do it with all colours :)
@@CakesbyMK Thanks. So sorry but I keep thinking questions after commenting so here's another one. Do you have to use gel colours? At the moment I am in the process of ordering food colours and I was going to get colouring paste. Would it work with these or not? If it is only gels then where would the best place to get them from be as I live in the UK so ordering stuff can get expensive.
I’m in the UK and I get my gel colours from amazon, I use the brand rainbow dust, it’s roughly £3-4 a tube (which obviously lasts FOREVER because they’re so concentrated)
Thank you so much for the hack! Will be trying this!
Thank you! I always have issue with coloring!
So true! I just tried it and it worked. Thank you
Wow I learnt something new today thanks alot for this tip
Brilliant! Thanks for sharing! Just subscribed.
Will this work with royal icing? I'm new at cookie decorating and every top helps. Thank you
Wow I will forever thank you!
Im learning a lot here. Loving this channel hey❤️
Oh my goodness 😀 it really works. Thank you so much for your amazing trick ❤️
Can we do the same with whipping cream too?
Hi Mishra! I am not so sure about whipped cream sorry as I've never tried it. I'm curious to know whether the whipped cream will whip back up nicely after being melted. Would love to know how you go if you try it out :)
This is absolutely wild, thank you!
Thanks so much for the knowledge! Amazing! Can’t even believe it! 😯
How long in advance can you make these, what is the shelf life, and is it room temperature store or refrigerated? Thank you for this hack!! It's amazing!!
Amazing transformation!
Thank you, MK! This is an invaluable tip!
Thank you so much for sharing your gift. I love it. I got what I really needed.❤️❤️❤️❤️
Wow, AMAZING. question, can you add the color before you make the butter cream utilizing your idea then whip it after?
OMGOODNESS!!! What a GAME CHANGER 🌟 Thank you so much 😘
I’ve seen this before but ppl saying its cause it’s losing the air? It’s like when you beat yellow butter into pale buttercream, the incorporation of air is what lightens it up and it’s not quite as stable even if you beat it again?
I subscribed immediately because this is like really genius. You're very smart, beautiful and talented ❤💖💕
Thank you for this awesome hack! I make and decorate a lot of cakes and have a terrible time trying to get dark red, dark green and of course black. Can't wait to try this! Does this also work with American buttercream?
Can you use this with American buttercream, didn't think you could put it in the microwave, so glad I found you.
Sure can! :)
@@CakesbyMK awww thank you for letting me know, I'm going to try it x
Can you do this with American buttercream?
I tried this today and it did work, it definitely went bright red after being in the microwave. But I had the same problem as someone else in the comments where after I whipped it the colour was not as bright again (although still brighter than if it hadn't been in the microwave at all). Although I only used a very small sample and was using a normal buttercream recipe not the swiss meringue buttercream so not sure if both of those things made a difference. Maybe with a bigger sample it might keep the red colour better after whipping? I think next time i'll try a larger sample and then leave the icing overnight to see if its brighter the next day.
Hi there! I'm sorry to hear it didn't quite workout as well for you - I'm not sure why with certain recipes it doesn't seem to work as well. Yeah perhaps the bigger batch may help, and leaving it overnight should definitely help too :)
I've seen the light, thank you so much!
Thank you! Can you do this with other types of frosting as well? Cream cheese?
Yeah I enjoyed your videos.. thanks so much for sharing,
Awesome will be getting these backs for sure 👍🏻👍🏻👍🏻
That is some molecular gastronomy magic, right there.
Thank you soooo much WOW!!! Also, what brand of food coloring is that please?? Thank you so much again
What if you melted the butter and added the colouring then let it cool before making the icing? Though the colour may dilute a bit as other ingredients are added, but not much I’d guess.
Yes a lot of people have suggested this! Haven't tried this myself, but sounds like an idea worth trying :)
I cannot wait to try this!!!
I tried this method too for my son s spiderman cake. Thank you so much MK, love , from Malaysia
Yay! So glad to hear it worked :D
Love this! Does it work with American buttercream, too?
This is brilliant
Brilliant tips i will definitely be trying this
This is amazing - do you know if it would work with normal buttercream?
Hi, what a great tip. Can I also do this with Italian buttercreme?
You saved my day ❤
Thank you for that tip
Amazing does this work for All buttercreams especially American buttercream?
What if you just make an Italian meringue buttercream and add the color into the boiling sugar prior to adding it to the egg whites? Would that work?
I wonder if this can work if you microwave the butter with food colouring first then solidify it again before putting it into the meringue mix