Bright Buttercream Icing Color Hack | How to Make Your Buttercream Pop! 

Can you do this with Italian meringue buttercream?

I’ve seen this with Swiss meringue buttercream. Are you doing this with American buttercream. I’m sorry if I missed where you told what kind of buttercream you are using.

What’s the point of whipping butter (assuming you whipped your butter to make the buttercream), and then melting it and knocking the air out? Why not just make frosting with unwhipped butter and skip all the melting and recooling step? Just wondering if there’s a way to make this more efficient. Thanks!

My experience was different, it worked but when rewhipped it lightened again, why is that?

What a great hack! I've never done that before!

Great trick!!! Thank youu! Which brand is your red color?

Does this change the taste of the buttercream in any way?

Does this work with cream cheese buttercream ?

What product do you use?

I tried this, and my icing separated.

Does this work with American Buttercream?

How do you do pink?

Hi!!!

Is the red bitter?