I AM ECSTATIC THAT THIS ITALIAN BUTTERCREAM CAN FREEZE!!!! BUT MY QUESTION IS...... THE SO CALLED PRACTICE BUTTERCREAM WITH TRANS FAT BEING TAKEN OUT OF "EVERYTHING!" THE PRACTICE BC WILL NOT HOLD COLOR BECAUSE IT SEPARATES W/O TRANS FAT. HOW DOES THIS DO ADDING COLOR??????? We have not had any problems with the color separating from our practice buttercream. However, we do prefer to use a gel based food coloring, what do you use?-Jon

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