I stack and crumb coat my cakes frozen. Then fridge while I make Swiss meringue buttercream. But the top buttercream often ends up with these colour variations. Is it because the cake is cold? How to prevent this? It doesn’t fix itself when I finish and put it in the fridge or when I take it out to thaw before serving.
Also this Swiss meringue looks yellower on the cake than it did in the bowl. It’s supposed to be just white.
by SnoopsMom
3 Comments
I’m interested to see if anyone answers. Clearly from the cold? I’m intrigued 🤔
Do you put purple in the icing to get it whiter before doing anything?
Are u using farmers butter or Irish butter? It usually has a lot more yellow in it.
The only time I’ve ever had this happen was because of my butter.
May I recommend using crisco. Sounds weird but it was very common to use for frostings.
Also try not using a Swiss meringue buttercream, just regular buttercream next time. Perhaps the process in which u make the icing is causing the problem.
IMO I’m 100% not sure but troubleshooting problems I’m 100% sure I am capable of