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I have two tints of purple Americolor gel, but I am not able to get a well-balanced purple, even with tinting it with other colors. I don't remember having this problem with Wilton paste colors, but it has been many years since I last used them. (Wonder if I could mix a paste with a bit of piping gel to thin it, then store it in a squeeze bottle instead of a messy jar?

Do you have a favorite shade or brand? Can you color icing with airbrush color? (I saw that Chefmaster has a "no fade" purple, but I have never encountered that particular problem.) Taste is a big consideration for me. How do you purple?

Last edited by Julia M. Usher
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Pinks and purples (especially Wilton) are notorious for fading in fondant, which explains why some brands have no-fade versions of those colors. I mostly use Chefmaster Violet in my icing (though they have a few shades of purple, as you noted) and I like it. Used lightly, it's a soft lavender shade; but with fair bit, it intensifies easily to a deep "true" purple (which is what you might mean by well-balanced - not too much red in it; not too much blue in it). It has a slight aftertaste when a lot of coloring is used, but not what I've gotten from some other brands of color.

Thanks! It sounds like the perfect purple for me, I will order it tonight. I wonder if the fade is worse in fondant than royal icing because of something in the recipe, or simply that royal icing is typically used more quickly after being made?

I am also still curious if anyone uses airbrush colors instead of gel/paste to color their royal icing? It would be less expensive to buy just the airbrush color instead of both in each color if that were the case. If it gives the icing a pearl/metallic sheen, it might allow for piping icing decorations instead of painting them with dust in some cases. An airbrush is still beyond my budget, but it's always nice to plan ahead. I'm off to get my purple on now
Last edited by Wildflower
Originally Posted by Wildflower:
Thanks! It sounds like the perfect purple for me, I will order it tonight. I wonder if the fade is worse in fondant than royal icing because of something in the recipe, or simply that royal icing is typically used more quickly after being made?

I am also still curious if anyone uses airbrush colors instead of gel/paste to color their royal icing? It would be less expensive to buy just the airbrush color instead of both in each color if that were the case. If it gives the icing a pearl/metallic sheen, it might allow for piping icing decorations instead of painting them with dust in some cases. An airbrush is still beyond my budget, but it's always nice to plan ahead. I'm off to get my purple on now

I don't know the science behind fading, but the fondant fades when exposed to light and air; it's more a function of that exposure than how recently the fondant color was mixed. (I often mix fondant way in advance; some fading will happen on the outside of it, even if wrapped and stored in bins . . . but this fading happens VERY gradually compared to fondant on something exposed to air.) It may be that the egg whites in the royal icing act as a color fixative . . . but pure conjecture. And, again, it just happens with certain colors and brands of color. I've seen very little fading with my Chefmaster pinks (even non no-fade ones), yet I've had terrible results with the Wilton non no-fade pinks.

 

I don't use my airbrush colors in royal icing - they're really loose and mess with the consistency more than I like.

Last edited by Julia M. Usher

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