I love your little trick! I've always used Flo-coat for SMBC and chocolate, so I don't have to buy candy colours, but I never though of setting some meringue aside. I love it!
+Cake Style I mostly make wedding cakes w/ white buttercream... so I could never justify buying a collection of candy colors (I own 2 and both I bought for videos!). The idea to reserve some of the meringue hit me while driving one day (driving is my thinking time, lol).
Ugh! WHERE HAVE YOU BEEN ALL MY LIFE! 😰 This has just changed my cake decorating game. I just could not get my colors to look right having no clue why. This was amazing thank you!!!
😣 I’ve been struggling for TWO years trying to colour meringue buttercreams and FINALLY,!!!!!!!!!! A video! 😩 thank you thank you thank you thank you!!!!!!!!! 😩😩😩 i didn’t think to use oil colours 😩 omg thank you for sharing!!
Thank you for sharing I've just coloured some SMBC with the meringue method and it worked great 👍 over the moon with the colours this will my go to method thank you very much for sharing 💁🏻😀😀🎂👍
Renee u saved the day today! Ended up mixing my dust with shortening and it worked like a charm ,was all I had here and was on a time crunch, making my first SBC ever hope it’s a hit! Thanks so much for sharing these invaluable tips..stay blessed
You are a LIFE SAVER!!! I couldn't find and candy colors or flo coat locally and ordering online wouldn't get it here to Hawaii on time!! MAHALO NUI LOA! (Hawaiian for THANK YOU VERY MUCH!)
Thanks for this video! It always irked me that I couldn't get true colors without making a huge batch of each color. I didn't have(nor have I heard of) flo-coat but I did have some liquid sunflower lecithin , which is a natural emulsifier, and that worked perfectly! Thanks for the tip!
Some tricks that has worked for me: adding powdered sugar to prepared SMBC to darken it. You could also microwave a bit of the SMBC and whip with the rest. You could also color the meringue before making the BC but this one is more labor intensive.
Thank you for the last trick! I bought a $25.00 gel food coloring set and I was really looking forward to using it. Before the last one I was gettting really sad because I was not going to buy more food coloring. Now, because of the last trick I dont have to buy more food coloring!!! Thank you so much!
So excited to learn these tips & tricks! I've Only used an American buttercream and want to start making IMBC & SMBC. I do have a question: can these methods be used to color IMBC??
Using your "secret" method, are the colors true to what I make in the small batch or should I make it slightly darker than I plan too. I'm planning on doing a hombre of dark blue to sky blue tp white (my daughter wants a Frozen cake) and I want to get them as close to Elsa as possible.
Thank so much for this video I need to color smbc and everyone told it was so difficult but with your last tip to color the meringue before adding the butter was a great hit I was able to get yellow and blue smbc thank you again 👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼
I wish I would have watched this yesterday before making the mistakes I did! Ahh I’m slightly confused though, or I missed something. For your tip, after you color the set aside meringue, when or how do you decide to add the butter in?
ok so to do this in bulk.. i take half or a .25 use the color gel to that portion then combine that with the other portion(without gel) then mix in the butter? i noticed you said add gel to butter cream before adding the butter... will the butter make it lighter or will it hold the color?
Hi Renee, I want to color my Swiss Buttercream how do I achieve gold color using AmerColor gel color. Can I use the oil Candy Color? What do you suggest. Doing a 50th anniversary cake.
Hi Renee. Wanted to get a better idea of measurement. In the video you reserved 1/4 cup of meringue and used it to make two colors, correct? I assume you did an 1/8 cup for each, correct? If so, how much of the buttercream would you say you used for each 1/8 cup? I’m making a cake that will be white but need to make two colors for accenting...I would estimate I’ll need about 1.5 cups worth of each color (I’m making 10 cups of the SMBC). Or does it not really matter how much meringue you use; we’ll get the color needed regardless of quantity of meringue colored? Also, if we find that the outcome of the color is not achieved after combining meringue and BC, can we add more gel coloring directly to the already colored buttercream?
Hi Renee! Thanks a lot for this video. I just made a fresh batch of SMBC and set aside a bowl of meringue. However, i intend to tint it tomorrow. I know i can place the smbc in the fridge and rewhip. How can i store the meringue? Thanks.
Put the meringue in an air tight container, then I would cover the meringue with plastic wrap- push the plastic on top of the meringue so it is touching all of the surface and put the lid on top after. This should ensure that the meringue won't crust over. It should be okay to store at room temperature over night because it's been "cooked".
Once you've made the little coloured pots up do you then add it to the rest of the prepared buttercream. Or can I just put the oiled gel good colouring into my whole ready made batch and stir until incorporated.
I was just using small amounts so I could show several different methods. You can certainly color larger batches just mix up enough colorant to get the desired shade. If you are coloring an entire batch and know what color you want you can always add gel color directly to the meringue before adding your butter, then you would not need the flo-coat :)
hi....im having a hard time of coloring my sbmc coz its quite yellowish because of the butter....m just curious if ur sbmc is also a yellowish one ...since your color sbmc are really great...thanks
Awsome tried the meringue buttercream colour as suggested and it was perfect however my buttercream came out looking perfect but its still gritty and sugary, what can i do to fix it. Help
You can also add powdered sugar which develops the colour much quicker, I think because it's hydrophilic so it draws the water out which takes colour well. Of course it changes the classic SMBC texture, but only a little bit is needed.
Yes, it is true that you can add powdered sugar... but I don't like adding powdered sugar to SMBC, I like the silky smooth texture. Luckily it is possible to color SMBC without it 😄
Have you tried the method of adding the colour directly to the finished buttercream, then taking a small amount of that and heating it up, then adding it back to the main batch. It works really well. 👍
Not difficult! The easiest way is to order Royal Blue Candy Color that is oil based. BUT, I've used the meringue emulsion method to get a bright blue for a nerf birthday cake, so I know it can be done! Just make the concentrate the meringue with a lot of the color so you get plenty in the buttercream. With a high concentration of color, you may want to mix it in a stand or electric mixer so it can be fully incorporated.
You can airbrush SMBC but use very light layers or it will bead up. Let each layer of color dry and slowly build up to the shade you want and it should be fine :)
so are you saying once you have coloured your meringue using the 4th method (prior to adding butter to it) you can then add the butter to it after that stage???
+Ash Bux Yes! If you are coloring the entire batch one color. If you need multiple colors reserve some of the meringue and use that and emulsifier to color smaller amounts of the buttercream.
Renee Conner so here in the UK I can’t find emulsifier or the other candy colours mentioned in the other three methods - I have Wilton’s gel colours - so the last method you have suggested if I’ve understood correctly (as I’m doing 2 colours yellow and pink) is to do the following: once you’ve whisked the egg whites and prior to adding the butter keep 2 small cup full amounts of meringue separate. Continue making the meringue with the rest as per your instructions adding butter etc.. then to add the pink colour gel to one and the yellow to the other kept separate prior to adding the butter and then once you’ve got the colour you want with those small amounts to add that to the meringue to get whole amounts required
Yes, that is right... The meringue acts as an emulsifier for the color. You'll probably want to reserve about a 1/4 cup total (sorry I don't know the weight equivelant), and divide that for your 2 colors. Make sure you color the meringue much darker than you want the buttercream to turn out, as all that meringue will be distributed in your batch of buttercream so it will be significantly lighter.
You can add it to the finished BC! If you were coloring the entire batch one color, you can just color the meringue before adding the butter. If you want to be able to create multiple colors from one batch, reserve a bit of the meringue, then you can divide it up, color it then color portions of the BC :)
+Sarah Jxn Regular gel colors are water based... with such a high fat content in the SMBC it just doesn't mix in, it divides into tiny droplets that just get mixed around without really coloring the BC. Like, if you have salad dressing that separates, you shake it and you can see the droplets of oil/water but they don't really mix together.
i used wiltons candy color on the meringue for macarons, but it's making the batter completely liquid, ruining it. the chocolate and vanilla ones came out good because i didnt use coloring at all, for the chocolate ones, the cocoa powder was all i needed, so i know that the only factor that made the macaron batter, the meringue even, all liquid was that i put candy coloring when i should have used something else
Candy colors are oil based, so yes, if you use them in meringue it will break the meringue and deflate the egg whites completely. I recommend powdered food color for macarons, but you can also use a small amount of gel paste or liquid food coloring, never anything oil based. In this video I show using candy colors in a Swiss Meringue Buttercream.... added after the meringue has been turned into a buttercream through the emulsion of added butter. You add the butter slowly so that you don't deflate the meringue entirely. There is a difference in the structure of a meringue vs a meringue buttercream so you have to be careful to treat each appropriately. Give the macarons a try again, but use either gel or liquid food color (or powdered if you can get your hands on it!). Good Luck!
Hello Renne please help.. I did the same as you said but not working with gel colours.. I couldn't get violet colour n it has small colour dots on the smbc... someone help me
+Moi M (Me) did you mix the gel color with some meringue or flo-coat? If so, you just need to mix for a few minutes to fully incorporate the color. The gel color on its own won't mix in.
+Moi M (Me) It's just the colored meringue mixing into the rest of the fully emulsified mixture. How long you have to mix depends on how big of a batch you are coloring... the small amount I mixed for about 2 min maybe... not very long, but longer than the candy colors. You can try mixing in a little sifted powdered sugar (a little at a time) which can help carry the color. I don't like to add powdered sugar to my BC, so I would just mix a little longer. For a larger batch maybe put in on you stand mixer and mix on low with a paddle until the color is uniform.
Renee Conner Please Help!!!!!? I will be doing about 8 cups of smbc. And I’ll be trying the flo coat. I know need to add the flo coat with gel color and add to meringue but how much meringue per amount. I will be needing to lavender, pink, teal. For the outside of cake and to be honest I can layer cake with the colors too so I don’t need any White. I am doing a smash cake. I know it seems like a lot for a smash cake. But since I need to do ruffles on outside and I also will need to make little flowers to add to my chocolate covered strawberries, marshmallows, and macarons. I figure I make enough. Please help, you get what I am asking. Ty.
+Austin Dayacap The flo-coat is an emulsifier you can purchase, but any of these methods work great, I use them all interchangeably. If you want to use gel-colors my meringue method (in the video) works well!
I love your little trick! I've always used Flo-coat for SMBC and chocolate, so I don't have to buy candy colours, but I never though of setting some meringue aside. I love it!
+Cake Style I mostly make wedding cakes w/ white buttercream... so I could never justify buying a collection of candy colors (I own 2 and both I bought for videos!). The idea to reserve some of the meringue hit me while driving one day (driving is my thinking time, lol).
Renee Conner haha, it's always at the craziest times
+Cake Style wow cakestyle is here I do followed you too, God bless from Philippines you're an inspiration both!
Ugh! WHERE HAVE YOU BEEN ALL MY LIFE! 😰 This has just changed my cake decorating game. I just could not get my colors to look right having no clue why. This was amazing thank you!!!
You're so welcome!!
😣 I’ve been struggling for TWO years trying to colour meringue buttercreams and FINALLY,!!!!!!!!!! A video! 😩 thank you thank you thank you thank you!!!!!!!!! 😩😩😩 i didn’t think to use oil colours 😩 omg thank you for sharing!!
Renee thank you so much for such amazing tips. I used meringue to color my SMBC and color was so perfect, you save me big time .. thanks again
love that meringue "tempering" method you thought out, awesome idea :D
The last method is great! Nothing added and so easy! Very helpful, thank you.
Thank you for sharing I've just coloured some SMBC with the meringue method and it worked great 👍 over the moon with the colours this will my go to method thank you very much for sharing 💁🏻😀😀🎂👍
Renee u saved the day today! Ended up mixing my dust with shortening and it worked like a charm ,was all I had here and was on a time crunch, making my first SBC ever hope it’s a hit! Thanks so much for sharing these invaluable tips..stay blessed
great idea!
This was very informative does this apply to Italian butter cream as well?
+TheWhitelily2010 Yes! All of these techniques would work for Italian Buttercream as well! Sorry, I always use SMBC and get stuck on that :)
Renee Conner how deep a color can you get? I’m looking for a dark rich red
You are a LIFE SAVER!!! I couldn't find and candy colors or flo coat locally and ordering online wouldn't get it here to Hawaii on time!! MAHALO NUI LOA! (Hawaiian for THANK YOU VERY MUCH!)
Thanks so much Renee for sharing your knowledge with all of us😉these are super tips😊
Thanks for this video! It always irked me that I couldn't get true colors without making a huge batch of each color. I didn't have(nor have I heard of) flo-coat but I did have some liquid sunflower lecithin , which is a natural emulsifier, and that worked perfectly! Thanks for the tip!
Awesome! Flo-coat is become difficult to find, I'll have to look for the sunflower lecithin... thanks for the tip!!
Thanks for sharing these tricks. I was wondering why my buttercream did not take the gel colours and you gave me the answer how to solve it 😁
OMG! Thank you so much for this amazing tutorial! I was so frustrated with coloring SMBC, now I know next time will be a success!
Some tricks that has worked for me: adding powdered sugar to prepared SMBC to darken it. You could also microwave a bit of the SMBC and whip with the rest. You could also color the meringue before making the BC but this one is more labor intensive.
Thank you for the last trick! I bought a $25.00 gel food coloring set and I was really looking forward to using it. Before the last one I was gettting really sad because I was not going to buy more food coloring. Now, because of the last trick I dont have to buy more food coloring!!! Thank you so much!
Thank you so much! Its so kind of you to share your knowledge to help us learn. I for sure learnt something new :-)
Thank you!
So excited to learn these tips & tricks! I've Only used an American buttercream and want to start making IMBC & SMBC. I do have a question: can these methods be used to color IMBC??
Did you really come up with the last one? You're a genius! S2 thank you!
Using your "secret" method, are the colors true to what I make in the small batch or should I make it slightly darker than I plan too. I'm planning on doing a hombre of dark blue to sky blue tp white (my daughter wants a Frozen cake) and I want to get them as close to Elsa as possible.
Hi! Your tips saved my life!!!! Thank you!!!!!
Thank you for sharing; this has been soo helpful.
Thank you for the tips😁. Bought flocoat and made some really nice light blue and purple with my regular gel colors. SMB tints nicer than AB😊
Awesome! I'm so glad to hear my video helped!
Thank so much for this video I need to color smbc and everyone told it was so difficult but with your last tip to color the meringue before adding the butter was a great hit I was able to get yellow and blue smbc thank you again 👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼
I'm so glad this video helped you! I used to struggle coloring SMBC but knew there must be a cheap and easy way. Glad my tip help you out :)
Great idea N4 with colored meringue, thank you !
I wish I would have watched this yesterday before making the mistakes I did! Ahh
I’m slightly confused though, or I missed something. For your tip, after you color the set aside meringue, when or how do you decide to add the butter in?
So helpful! I was going a little crazy when I colored the SMBC. Thank you!
You're welcome!
Thank you for these great tips!
Thank you so much for sharing.
Perfect! Thank you so much for sharing this!
very helpful tips. great tutorial infact the only one on colouring smbc. thank you for sharing :)
How long does the meringue that I took before adding the butter lasts? Can I freeze that as well?
Love this! Thank you
THANK YOU SO MUCH OMG!! The last way is genius!
+Salma Jarrar Thank you!
ok so to do this in bulk.. i take half or a .25 use the color gel to that portion then combine that with the other portion(without gel) then mix in the butter? i noticed you said add gel to butter cream before adding the butter... will the butter make it lighter or will it hold the color?
This is great information! Is this applicable to all other meringue-based buttercreams?
Yes, you can use these methods with any meringue buttercream :)
So glad I found this video! Thank you!
Can i color the whole batch then add the butter ? Very instructive video thanks
Yes! If you are coloring the entire batch one color, then it's very easy to color the meringue before adding the butter!
Thank you so much
The meringue liaison is a stroke of genius!
+ToastAndJellyfish I was pretty impressed with myself when I figured it out, lol!
thankyou for the tutorial great tips!!
Hi Renee,
I want to color my Swiss Buttercream how
do I achieve gold color using AmerColor gel color. Can I use the oil Candy Color? What do you suggest. Doing a 50th anniversary cake.
Thanks Renee for sharing !
+The Sugar Box Thanks for watching :D
Hi Renee. Wanted to get a better idea of measurement. In the video you reserved 1/4 cup of meringue and used it to make two colors, correct? I assume you did an 1/8 cup for each, correct? If so, how much of the buttercream would you say you used for each 1/8 cup? I’m making a cake that will be white but need to make two colors for accenting...I would estimate I’ll need about 1.5 cups worth of each color (I’m making 10 cups of the SMBC). Or does it not really matter how much meringue you use; we’ll get the color needed regardless of quantity of meringue colored?
Also, if we find that the outcome of the color is not achieved after combining meringue and BC, can we add more gel coloring directly to the already colored buttercream?
If you were to add the same amount of tempered meringue to half a batch or even a full batch would it still work or would you have to add more colour?
great idea thanx for sharing
Thank you so much for the awesome vedio
Hi Renee! Thanks a lot for this video. I just made a fresh batch of SMBC and set aside a bowl of meringue. However, i intend to tint it tomorrow. I know i can place the smbc in the fridge and rewhip. How can i store the meringue? Thanks.
Put the meringue in an air tight container, then I would cover the meringue with plastic wrap- push the plastic on top of the meringue so it is touching all of the surface and put the lid on top after. This should ensure that the meringue won't crust over. It should be okay to store at room temperature over night because it's been "cooked".
Once you've made the little coloured pots up do you then add it to the rest of the prepared buttercream. Or can I just put the oiled gel good colouring into my whole ready made batch and stir until incorporated.
I was just using small amounts so I could show several different methods. You can certainly color larger batches just mix up enough colorant to get the desired shade. If you are coloring an entire batch and know what color you want you can always add gel color directly to the meringue before adding your butter, then you would not need the flo-coat :)
Thank you so much
is it wise to add gel colour to butter or shortening first n then add it to the buttercream?
With the powdered color could you just combine it with a portion of your butter from the recipe?
thankyou soooo much for sharing this renee :)
Hi. Can I add the color to the merengue first before adding the butter to make SMBC?
Wow good topic!!
Where have u beennn 😩. Thank youuu.
I don’t have any shortening but I have powdered color. Could I use coconut oil?
Great tips! Thanks!
+Barclay's Mommy, Donna Thank you!
hi....im having a hard time of coloring my sbmc coz its quite yellowish because of the butter....m just curious if ur sbmc is also a yellowish one ...since your color sbmc are really great...thanks
wow thank you for the tip!
Thaaaank youuu so much!! i was looking for this cause i couldn't color my smbc correctly
Hi Renee can I spray gold on Swiss marigune buttercream?
The last tutorial setting aside swbc and then mix Gel color can I add the gel color to the whole batch and mix well before adding the butter?
+Nilda Sierra Yes! Absolutely! If I were to color one entire batch the same color, that is exactly what I would do :)
+Renee Conner Thank you so much. Enjoyed your tutorial very much.
Awsome tried the meringue buttercream colour as suggested and it was perfect however my buttercream came out looking perfect but its still gritty and sugary, what can i do to fix it. Help
Thank you I always have this problem
THIS IS AWESOME!!!!!! Thank you so much!
You're welcome!
Thank you! You're a star👍
+Sarah Le Moignan Thank you :)
can i use shortering + gel food coloring? insted of poder coloring? thank you
You can also add powdered sugar which develops the colour much quicker, I think because it's hydrophilic so it draws the water out which takes colour well. Of course it changes the classic SMBC texture, but only a little bit is needed.
Yes, it is true that you can add powdered sugar... but I don't like adding powdered sugar to SMBC, I like the silky smooth texture. Luckily it is possible to color SMBC without it 😄
I tried the method of reserving some meringue, and it worked really well! No more waiting hours for the colour to develop.
thanks for sharing
Have you tried the method of adding the colour directly to the finished buttercream, then taking a small amount of that and heating it up, then adding it back to the main batch. It works really well. 👍
Oh my goodness!!!! U have saved me! Thank u so much
Renee, how difficult would it be to obtain a bold royal blue? I want to use it in a Russian tip to pipe roses onto my mom's birthday cake.
Not difficult! The easiest way is to order Royal Blue Candy Color that is oil based. BUT, I've used the meringue emulsion method to get a bright blue for a nerf birthday cake, so I know it can be done! Just make the concentrate the meringue with a lot of the color so you get plenty in the buttercream. With a high concentration of color, you may want to mix it in a stand or electric mixer so it can be fully incorporated.
Renee Conner, thank you!
Is there anything other than shortening.... That can be replaced
These methods would work for Italian meringue buttercream as well, right?
Yes they will!
can the powder be use to fondant? thanku
THANK YOU!
You just changed my life.
❤️😁
Awesome!
Hi Renee, will the airbrush color work on SMBC?
You can airbrush SMBC but use very light layers or it will bead up. Let each layer of color dry and slowly build up to the shade you want and it should be fine :)
Renee Conner thank you for replying 🤩
No problem!!
Do you mean I can just spray airbrush color on it and then mix it up and it will work?
Thank you it solved my problem save my life!
So glad it helped!
so are you saying once you have coloured your meringue using the 4th method (prior to adding butter to it) you can then add the butter to it after that stage???
+Ash Bux Yes! If you are coloring the entire batch one color. If you need multiple colors reserve some of the meringue and use that and emulsifier to color smaller amounts of the buttercream.
Renee Conner so here in the UK I can’t find emulsifier or the other candy colours mentioned in the other three methods - I have Wilton’s gel colours - so the last method you have suggested if I’ve understood correctly (as I’m doing 2 colours yellow and pink) is to do the following: once you’ve whisked the egg whites and prior to adding the butter keep 2 small cup full amounts of meringue separate. Continue making the meringue with the rest as per your instructions adding butter etc.. then to add the pink colour gel to one and the yellow to the other kept separate prior to adding the butter and then once you’ve got the colour you want with those small amounts to add that to the meringue to get whole amounts required
Yes, that is right... The meringue acts as an emulsifier for the color. You'll probably want to reserve about a 1/4 cup total (sorry I don't know the weight equivelant), and divide that for your 2 colors. Make sure you color the meringue much darker than you want the buttercream to turn out, as all that meringue will be distributed in your batch of buttercream so it will be significantly lighter.
Hi, for the last method, do you add the coloured meringue to the meringue before you add the butter or do you add it to the finished buttercream?
You can add it to the finished BC! If you were coloring the entire batch one color, you can just color the meringue before adding the butter. If you want to be able to create multiple colors from one batch, reserve a bit of the meringue, then you can divide it up, color it then color portions of the BC :)
Ok thank you!
Great
brilliant
Amaziiiinggg
I've always wondered, what causes specks to appear?
+Sarah Jxn Regular gel colors are water based... with such a high fat content in the SMBC it just doesn't mix in, it divides into tiny droplets that just get mixed around without really coloring the BC. Like, if you have salad dressing that separates, you shake it and you can see the droplets of oil/water but they don't really mix together.
Ahhh that makes a lot of sense. Thanks a lot x
Another way is to take a little buttercream in a bowl mix it with the gel color and microwave it for a few seconds
ooh what does that do?
Oh doesnt work for me😭
i used wiltons candy color on the meringue for macarons, but it's making the batter completely liquid, ruining it. the chocolate and vanilla ones came out good because i didnt use coloring at all, for the chocolate ones, the cocoa powder was all i needed, so i know that the only factor that made the macaron batter, the meringue even, all liquid was that i put candy coloring when i should have used something else
Candy colors are oil based, so yes, if you use them in meringue it will break the meringue and deflate the egg whites completely. I recommend powdered food color for macarons, but you can also use a small amount of gel paste or liquid food coloring, never anything oil based. In this video I show using candy colors in a Swiss Meringue Buttercream.... added after the meringue has been turned into a buttercream through the emulsion of added butter. You add the butter slowly so that you don't deflate the meringue entirely. There is a difference in the structure of a meringue vs a meringue buttercream so you have to be careful to treat each appropriately. Give the macarons a try again, but use either gel or liquid food color (or powdered if you can get your hands on it!). Good Luck!
Renee Conner yes!! thank you so much!! 😙
Hello Renne please help.. I did the same as you said but not working with gel colours.. I couldn't get violet colour n it has small colour dots on the smbc... someone help me
+Moi M (Me) did you mix the gel color with some meringue or flo-coat? If so, you just need to mix for a few minutes to fully incorporate the color. The gel color on its own won't mix in.
Yes I did mix with meringue.. How long should I mix i have got the colour but few spots . Why does it happen
+Moi M (Me) It's just the colored meringue mixing into the rest of the fully emulsified mixture. How long you have to mix depends on how big of a batch you are coloring... the small amount I mixed for about 2 min maybe... not very long, but longer than the candy colors. You can try mixing in a little sifted powdered sugar (a little at a time) which can help carry the color. I don't like to add powdered sugar to my BC, so I would just mix a little longer. For a larger batch maybe put in on you stand mixer and mix on low with a paddle until the color is uniform.
Renee Conner Please Help!!!!!? I will be doing about 8 cups of smbc. And I’ll be trying the flo coat. I know need to add the flo coat with gel color and add to meringue but how much meringue per amount. I will be needing to lavender, pink, teal. For the outside of cake and to be honest I can layer cake with the colors too so I don’t need any White. I am doing a smash cake. I know it seems like a lot for a smash cake. But since I need to do ruffles on outside and I also will need to make little flowers to add to my chocolate covered strawberries, marshmallows, and macarons. I figure I make enough. Please help, you get what I am asking. Ty.
Can I use something else other than Flo-Coat?
+Austin Dayacap The flo-coat is an emulsifier you can purchase, but any of these methods work great, I use them all interchangeably. If you want to use gel-colors my meringue method (in the video) works well!
+Renee Conner About that, I have a question: will the amount of butter to be used stay the same, even though a part of the meringue will be removed?
+Austin Dayacap Unless I got it wrong, she uses all of that meringue after she colors it with gel paste colors.
Sophia Maounis Yes, but would the volume be affected?
I doubt so. The meringue-butter analogy remains the same.
Hi renee! Need some help. What should I do if the buttercream sweats colour? Did I add too much colouring?
Which coloring method did you use? It sounds like the coloring is not entirely mixed or emulsified.
Renee Conner sometimes I used gelpaste. The other time liquid ones.
hi
+Madelin Alvarado Hi :)
My name is Renee'
thanks so much for the wonderful tricks and tips!