Icing colour discolouration is a common issue many bakers face. The perfect shade of icing you’ve worked hard to create can sometimes change over time, turning dull, or completely different from what you intended. In this blog, we’ll explore why this happens and how you can prevent and fix icing colour discolouration.
What Causes Icing Colour Discolouration?
Several factors can contribute to the discolouration of icing, and understanding these can help you avoid the problem in the first place.
Sunlight Exposure: One of the most common causes of icing colour discolouration is exposure to sunlight. UV rays can break down the pigments in food colouring, leading to fading or changes in colour. This is particularly true for pastel shades, which are more prone to fading than darker colours.
Ingredients Interaction: The ingredients in your icing can also play a role in Icing Colour Discolouration. For example, butter and certain types of shortening contain natural yellow tones that can alter the colour of your icing, especially for light colours like white, pink, or pale blue.
Ageing and Oxidation: Over time, icing can oxidise, especially if it’s exposed to air. This process can cause the icing colour to dull or even change entirely. Red icing, for example, can sometimes turn into a less appealing brownish colour if left too long, leading to Icing Colour Discolouration.
High Humidity: Humidity can also affect the colour of your icing. When moisture gets into the icing, it can cause the colour to run or become blotchy. In extreme cases, the icing can even start to separate, leading to uneven Icing Colour Discolouration.
Food Colouring Type: The type of food colouring you use can make a big difference. Gel colours are generally more stable than liquid ones, but even these can suffer from Icing Colour Discolouration if not used correctly.
pH Sensitivity: Some food colours are sensitive to pH levels. Certain red and purple colours can change in acidic or alkaline environments, which can occur with different ingredients in the icing or cake, contributing to Icing Colour Discolouration.
Temperature Effects: Extreme temperature changes can affect colour stability. Freezing and thawing can sometimes cause colour changes, as can exposure to high heat, which can lead to Icing Colour Discolouration.
Natural vs. Artificial Colours: Natural food colourings, while often preferred for health reasons, tend to be less stable than artificial ones. They are more prone to fading and Icing Colour Discolouration, especially when exposed to light or heat.
How to Prevent Icing Colour Discolouration
While discolouration can be frustrating, there are steps you can take to prevent it from happening.
- Store Your Cakes Properly: To prevent sunlight-induced fading, store your cakes in a cool, dark place. If you need to refrigerate your cake, make sure it’s covered well to prevent moisture from getting in, which could also lead to discolouration.
- Use Quality Food Colouring: Invest in high-quality food colouring that’s less likely to fade over time. Gel colours are often more concentrated and resistant to discolouration compared to liquid colours.
- Add Colour Gradually: When mixing your icing, add colour gradually to achieve the desired shade. If your icing is going to be exposed to air for an extended period, consider making it slightly darker than your target colour, as some fading is likely to occur.
- Avoid Over-Mixing: Over-mixing your icing can introduce too much air, which can cause oxidation and lead to colour changes. Mix just enough to incorporate the colour evenly.
- Consider White Base Ingredients: If you’re working with a light colour, start with a pure white base to avoid any yellowing from the butter or shortening. Using high quality butter (Blocks work best) or shortening can help maintain the true colour of your icing. Adding a tiny bit of violet colouring can turn base colour frosting to white.
- Use Colour-Preserving Additives: In professional baking, colour-preserving additives can be used to maintain colour stability. These additives can help protect colours from fading due to light exposure or oxidation.
Types of Colour-Preserving Additives:
- Ascorbic Acid (Vitamin C): Acts as an antioxidant, helping prevent colour fading.
- Citric Acid: Stabilises colours, particularly in acidic environments.
- Sodium Benzoate: Preserves and maintains colour stability.
- Calcium Chloride: Stabilises certain food colours effectively.
Test Your Colours: Before using a new colouring on a large scale or an important project, conduct a test. Apply the coloured icing to a small surface and observe it under different conditions (light exposure, refrigeration, room temperature) for a day or two to detect any discolouration.
Following these tips can help you prevent icing colour discolouration and ensure your colours stay vibrant longer.
How to Fix Icing Colour Discolouration
Sometimes, despite your best efforts, your icing colour might still change. Here’s how you can fix it.
- Adjust the Colour:
If the icing has discoloured slightly, you may be able to bring it back to the desired shade by adding more colouring. Be cautious with this method, as too much colouring and you could over do it.
- Mix in Fresh Icing:
Another way to fix discoloured icing is to mix in a small batch of freshly coloured icing. This can help even out the tone and restore some of the lost vibrancy.
- Use Colour Correcting Tools:
Some bakers use purple or blue food colouring to counteract yellow tones in their icing. Adding a tiny drop of these colours can help neutralise unwanted hues, bringing your icing back to the desired shade.
- Camouflage with Decoration:
If the discolouration is beyond fixing, you might want to consider camouflaging it with decorations. Sprinkles, edible glitter, or additional piping work can help hide the discolouration and still create a beautiful finished product.
Troubleshooting Guide
Here’s a quick reference guide for common discolouration issues:
- Yellowing of white icing: Likely caused by butter or vanilla extract. Use clear vanilla and consider a pure white shortening. (Or a drop of violet colouring)
- Fading of bright colours: Usually due to light exposure. Store cakes in a dark place and consider using colour-preserving additives.
- Greying of pastel colours: Often caused by oxidation. Work quickly and avoid over-mixing.
- Blotchy appearance: Typically a result of high humidity. Store cakes in a cool, dry place.
- Colour deepening over time: Can occur with some gel colours. Start with a lighter shade than desired.
Health and Safety Considerations
While food colouring is generally considered safe, it’s important to be aware of regulations and potential health concerns. Some synthetic dyes have been linked to hyperactivity in children and other health issues. Always use food-grade colourings and be aware of any allergies or sensitivities your consumers might have. In many countries, food colourings must be listed on ingredient labels, so be sure to keep accurate records of the colours used in your icing.
Icing colour discolouration is a challenge, but with the right techniques, you can prevent and fix it. By understanding the causes and taking proactive steps, you can maintain vibrant, beautiful icing colours that make your cakes stand out. Whether you’re baking for a special occasion or just for fun, these tips will help you achieve professional-looking results every time.
Visit Bake Batter and Beyond for more tips, tricks, and inspiration to make your cakes truly stand out. Happy decorating!
