How to Make White Stay White?

I'm just wondering if any of my fellow cookie makers experience an issue with white when marbling their cookies?  My white seems to go very dull by the next day even though I DO color the icing white to ensure brightness....HELP...this is very frustrating!

Original Post
I have a theory about wet on wet ~ if the icings aren't at the exact moisture level, one will pull from the other... which is more noticable in the lighter color.  I also find that my icing can pull color from the actual cookie (if it's got more color than a basic sugar cookie).

I think you're probably seeing bleeding of the darker color into the white, which is hard to avoid. The best way to minimize/avoid it is to push the white (and darker colors too) as thick as it (they) can go while still marbling smoothly, as thicker icings dry faster. And the faster the icing dries, the less likely it is to bleed.

Cariteacher posted:

Do you all use white colouring for your royal icing or just leave it uncoloured. So far I leave it untinted but wondering if there is such a thing as white colouring. 

My icing is usually quite white without any added coloring, and stays that way a long time. (I swear by the addition of cream of tartar, which makes white/colors more colorfast.) 

But, yes, every food coloring brand has white coloring. I sometimes add it to my icing, but usually only when I am stenciling on a dark color (because that icing is more likely to show through the untinted white). When I've added it to flooding icing, I've found that the icing takes a lot longer to dry all the way through - which may be because of all of the titanium dioxide in the white; it seems to make the icing more viscous too.

I automatically add Americolor white to my icing. It just seems to help reduce bleeding and other problems when working with glace icing. I don't know if it has the same effect with royal, though. I also don't have trouble with increased drying time, so I must not add all that much! (5-6 drops per cup of icing.)

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