Colour Mill Next Generation Oil Based Food Colouring for Baking Icing Cake Decorating Fondant Cooking Slime Making DIY Crafts 20ml White

Product Information

perfectly suited for buttercream, ganache, Swiss meringue, chocolate, fondant, cream and cake mixes / batters If you need to, you can mix the types of colouring you use. I sometimes use both oils and gels in the same batch if I’m trying to get a specific colour.

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If you have your heart set on using a particular gel colour, but struggle to get a vibrant colour when mixing it with your buttercream and baking, using Colour Mill Booster will help it emulsify and bind with the oils, creating a deeper colour and stretching your gel colour further. What sets Colour Mill apart is its innovative formulation. Unlike traditional food colouring, which often dilutes your recipes and compromises the taste and texture of your treats, Colour Mill is specially designed to be oil-based. This means that it seamlessly blends with fats, such as butter, chocolate, or oil, without affecting the consistency or flavour of your creations. Say goodbye to watery batters and faded hues - Colour Mill ensures vibrant, fade-resistant colours that stay true even after baking. Colours will develop and deepen over time, so if possible colour your buttercream and allow it to sit overnight for super vibrant results.

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Note: If you are using Colour Mill colours to dye, you do not need Booster. This product is designed to improve less effective products. Please note: the Ganacherator will give you the amount of chocolate and cream that you will need to make your ganache, but it only gives a 3:1 ratio for white chocolate. In warm climates and during summer, you may need to increase the ratio of chocolate to 4:1 or higher to make sure the ganache sets firmly. For more info on ratios, see my ganache tutorial.

How to Colour Ganache - Ultimate Guide to Making Coloured How to Colour Ganache - Ultimate Guide to Making Coloured

here's a good explanation from Colour Mill's blog . . . since 'The Age of Buttercream' we're finding that colourings are becoming less effective in our baking. Let's take Swiss Meringue Buttercream for example... 40% of your SMBC recipe is butter (oil) and you're adding gel colouring (water) to dye it? We all know that water and oil can't mix, so your traditional gel colour will only be able to dye the sugar in your buttercream but not the butter itself. That means you're adding gel/paste that can only dye 60% of the product, which is why the results are often not greatThe unique formula of Colour Mill, being oil-based, binds to the fats and oils in your baking. This creates a deeper, richer colour that water-based gel colours can’t achieve as they can’t bind with fat and are therefore are less effective. Unlike standard gel colours, Colour Mill is an oil-based dye, allowing you to better colour buttercream, Swiss Meringue and even chocolate! The secret is in how the colour binds to butter, fat, and oil.