Coloring Lemon Buttercream

Baking By chillebrandt Updated 16 Feb 2010 , 9:32am by Ballymena

chillebrandt Posted 13 Feb 2010 , 7:38pm
post #1 of 4

I am making a lemon pound cake (shaped like a wine bottle) with lemon buttercream frosting. I need my frosting to be a "red wine" color. I am having problems getting the color right. Is it possible that the color is reacting with the acidity of the lemon? Any suggestions??? Thank you, Cheryl icon_confused.gif

3 replies
Marniela Posted 13 Feb 2010 , 8:12pm
post #2 of 4

I had the same problem with lemon BC when I tried to colour it purple... kept changing to blue. I tried using lemon extract rather than real lemon juice and it didn't help--over time it went blue as well. I finally gave up and changed the colour... so I'd be interested to know if you find a solution. I was ready to scream it was so frustrating!!

chillebrandt Posted 15 Feb 2010 , 1:18am
post #3 of 4

I had a science project going on in my kitchen this morning. Apparently the lemon in lemon buttercream reacts to colors but I finally got a "close to burgandy" and hopefully it will work for what I need. I'll get approval from my client tomorrow on the color. In my attempt to make burgandy, I discovered mixing different colors with lemon buttercream you gives you the following: Black makes teal; burgandy makes brown; pink makes light rose; "barney" purple makes purple; brown makes gray; copper makes apricot; blue stays blue, yellow stays yellow, orange stays orange; maroon makes burgandy; and red makes salmon.

Also, I tried air-brushing to see if that would react to the lemon and it did not. The air-brushed colors stay true to color. Lesson learned ... when coloring lemon buttercream, make sure you test your colors in advance.

Cheryl

Ballymena Posted 16 Feb 2010 , 9:32am
post #4 of 4

Lemon is a bleach, that's why you are having problems. I have used lemon juice to bleach the red from raw beets off my hands after peeling them.

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