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Six buttercream hacks I use every time.
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To make light colors use a toothpick.
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Dip it into the bottle and drag that
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through the buttercream. You don't want
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to risk a big drop of color coming out
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of the bottle making your buttercream
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much darker than you wanted. If you're
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mixing a lot of colors, start with the
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lightest and that way you can mix the
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next color in the same bowl without
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washing it and the next and the next.
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It's not lazy, it's efficient. Another
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way to save time is to mix your colors
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in a cupcake pan instead of lots of
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little bowls. So your workspace looks
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like this and you only have one thing to
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wash at the end. For dark colors cover
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the bowl and let it sit for an hour or
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two while the color develops and gets
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darker all by itself instead of adding
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lots more food coloring. Get the right
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consistency for your buttercream. You'll
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need it to be stiff for piping flowers,
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medium for frosting a cake and looser
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for buttercream transfers like piping
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onto acetate or parchment or wax paper.
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Cover your buttercream when you're not
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using it so it doesn't dry out and
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crust. Follow Richard Scollay for more
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cake decorating tips and tricks.
