Bleeding Edges🙈

5289C573-A9A7-48EC-AE93-82E1DA6BF787Hello all,

I have searched for months to find an answer to a problem that happens sporadically. When I ice my cookies, it is not apparent at first but, after they sit overnight, some of the cookies, whether they have white icing or dark-colored icing, begin to “bleed” around the edges. It almost looks like greasy spots that eventually travel to the entire cookie, but it’s embarrassing because if I deliver them early they look very splotchy. 

It is not a greasy bowl or spatula or any contaminant, like I’ve read, that may have caused it. I have also paid attention to the humidity levels. I have even changed my recipe to use less butter. Still nothing . . . the frustrating part it that it does NOT always happen. 

Does anyone have a solution to this? I have attached a photo . . . look at the bear’s head closely and see the edges getting darker. It also began to happen to the blue mason jars. 😥

 Thanks,

Anne

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I have experienced this as well - greasy spots that eventually spread to cover most if not all of the cookie. It seems to happen for me when it’s exceptionally warm. Check out Sweet Amb’s post on “butter bleed” here. A fan and dehumidifier are the only things I’ve found that help, but I’ll still have the issue every once in awhile.

I use to have that problem.  I read somewhere the problem happens when you have different thickness of icing next to each other.  Also, I always let mine sit out I the open for at least 24 hours.  If I enclose them I always get the greasy spot.  Good luck!

It kept happening in my dehydrator even if I left the door open.  I put them put on a cookie tray and maybe under a fan. And leave them there on the dining room table.  I can’t prove it, but I think direct sun hurts the cookies, so I move them before the morning sun hits the table.

Econlady posted:

I use to have that problem.  I read somewhere the problem happens when you have different thickness of icing next to each other.  Also, I always let mine sit out I the open for at least 24 hours.  If I enclose them I always get the greasy spot.  Good luck!

I used to have the same, especially with red icing. And then I read your comment on a post here that you had it happen to cookies that had been kept in a container. Since then I keep cookies that will get iced red, on a baking tray in the switched off oven and it happens much less! Once they are iced and dry, I wrap them and they stay fine.

I just wanted to thank you all for your help! I’m drying them in front of a fan and that really seems to be helping. My white will turn a little yellow by about day three but it’s consistent and not just around the edges.

I do have one more question for everyone... I’m now paranoid about sealing them up too soon...but I don’t want them to get stale before the order. What is everyone’s time frame for oven to delivery? 

Annie C posted:

I just wanted to thank you all for your help! I’m drying them in front of a fan and that really seems to be helping. My white will turn a little yellow by about day three but it’s consistent and not just around the edges.

I do have one more question for everyone... I’m now paranoid about sealing them up too soon...but I don’t want them to get stale before the order. What is everyone’s time frame for oven to delivery? 

I'm always paranoid about my cookies getting stale too. Once flooded, I dry them in front of a fan for 8-12 hours before covering them in a lidded sheet pan. The whole process usually takes me two days from oven to sealed bag, but I'll sometimes stretch it across three days if I'm adding lots of layers and details. Once the flood is dried, the butter bleed isn't an issue for me (and the extra details usually dry quickly) so I try to keep them covered as much as possible.

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Econlady
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