Okay, so I saw this question online about using oil-based food coloring in royal icing, and I was like, “Hmm, I’ve always wondered that myself!” I usually stick to gel colors, but I had some oil-based ones from a cake decorating project, so I figured, why not give it a shot? Here’s how it went down:
The Experiment Begins
First things first, I whipped up a batch of my go-to royal icing. You know, the standard recipe: powdered sugar, meringue powder, and a bit of water. I mixed it until it was nice and stiff, the kind that holds its shape when you pipe it.
Then, I divided the icing into two small bowls. One was my control group – I added a drop of regular gel food coloring to that one, just to see the difference. To the other bowl, I added a drop of the oil-based coloring.
Mixing it Up
Stirring in the gel color was a breeze, as always. It blended right in, no problem. The oil-based coloring, though… that was a different story.
I started stirring, and at first, it seemed okay. But then, I noticed the icing started to look a little… grainy? It wasn’t smooth like usual. It was like the oil and the water in the icing weren’t really getting along. I kept stirring, thinking maybe it just needed more time, but it didn’t really improve.
The Results Are In!
Here is what I have found:
- Texture: The icing with the gel color was perfect – smooth and glossy. The oil-based one? Definitely grainy and a bit separated. Not ideal for piping intricate designs.
- Color: The color itself was fine with both, but the texture difference was a big deal.
My Verdict
So, can you use oil-based food coloring in royal icing? Technically, yes. But should you? Probably not. I mean, it didn’t completely ruin the icing, but it definitely affected the texture, and that’s super important for royal icing. Stick to gel colors, people! It’s just not worth the hassle. That is my try this time, and I am going to share more next time!
