The Baker's Hotline

May 9, 2018 at 3:20pm

We're always happy to share, Suzanne! There shouldn't be a problem with replacing 1/2 cup of the butter with 1/2 cup of shortening. Per the colors, we would recommend using gel colors for the Swiss Meringue Buttercream. It just has an easier time becoming cohesive with the mixture and lending a beautiful, vibrant color. Happy baking! Annabelle@KAF
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