How can I prevent this? I use americolors. I also made this icing 24 hours before decorating
by GirlMom2113
3 Comments
Feign-sleep
Have you added white food coloring to your white icing? I know it’s white upon creation however adding white color helped me. Also only color your colors just enough to get the right color. For red, I color until I’m still thinking it’s pink and I let it sit for an hour and reasses. It always dries a little darker too.
lenaguzzo7
A few options/tricks to try- Change your meringue powder brand, add corn syrup, change your gel color brand, add white gel to your icing as you make the batch, and you can also try using a dehydrator. I had to try all of them lol. I’ve had different solutions in different houses
michelle_vaughan
This is color bleed and it usually comes from excess moisture and unstable icing structure rather than the brand of color. A few changes will fix it.
Use a stiffer icing for your white border. If it is too soft it will absorb moisture from the flood and pull color into it. Your border should hold a peak and not settle.
Let the pink/red flood crust longer before adding the white. It should be dry to the touch with no sheen at all. Even slight surface moisture will cause bleeding.
Avoid over thinning the pink or red flood. Flood icing that is too loose holds excess water which migrates outward as it dries. Slightly thicker flood icing bleeds far less.
Use fresh icing or re whip it thoroughly if it sat overnight. Icing made 24 hours ahead can separate and release moisture unless it is fully re mixed before use.
If humidity is high run a fan or dehumidifier while cookies dry. Moist air dramatically increases color migration.
Finally add a small amount of white gel color to your white icing. Pure white icing bleeds more easily and tinting it just slightly helps stabilize it. I personally, have never done this. I’ve always been able to correct my bleed by consistency of icing.
Lastly, stop being so hard on yourself the cookies look amazing!
3 Comments
Have you added white food coloring to your white icing? I know it’s white upon creation however adding white color helped me. Also only color your colors just enough to get the right color. For red, I color until I’m still thinking it’s pink and I let it sit for an hour and reasses. It always dries a little darker too.
A few options/tricks to try-
Change your meringue powder brand, add corn syrup, change your gel color brand, add white gel to your icing as you make the batch, and you can also try using a dehydrator. I had to try all of them lol. I’ve had different solutions in different houses
This is color bleed and it usually comes from excess moisture and unstable icing structure rather than the brand of color. A few changes will fix it.
Use a stiffer icing for your white border. If it is too soft it will absorb moisture from the flood and pull color into it. Your border should hold a peak and not settle.
Let the pink/red flood crust longer before adding the white. It should be dry to the touch with no sheen at all. Even slight surface moisture will cause bleeding.
Avoid over thinning the pink or red flood. Flood icing that is too loose holds excess water which migrates outward as it dries. Slightly thicker flood icing bleeds far less.
Use fresh icing or re whip it thoroughly if it sat overnight. Icing made 24 hours ahead can separate and release moisture unless it is fully re mixed before use.
If humidity is high run a fan or dehumidifier while cookies dry. Moist air dramatically increases color migration.
Finally add a small amount of white gel color to your white icing. Pure white icing bleeds more easily and tinting it just slightly helps stabilize it. I personally, have never done this. I’ve always been able to correct my bleed by consistency of icing.
Lastly, stop being so hard on yourself the cookies look amazing!