Do Wilton Gel Colors Expire?

Decorating By Krista512 Updated 6 Feb 2012 , 4:43pm by TexasSugar

Krista512 Posted 5 Feb 2012 , 2:52pm
post #1 of 5

Haven't made a cake in 7 months since having my 5 month old and 2 months of bed rest.

Made a cake last night and the icing once I colored it red blue and black you could see white spots in it.

I was trying out the viva towel crusting recipe on here. I normally use the buttercream pre made from sam's so I don't know if it was the icing or the colors. The colors were probably 9 out 10 months old

4 replies
karateka Posted 5 Feb 2012 , 4:37pm
post #2 of 5

I think it is probably more an issue of thorough mixing than the colors expiring. But that's just my opinion.....maybe someone else knows better?

Those are dark colors, they might require more thorough mixing than the more pastel colors.

carmijok Posted 5 Feb 2012 , 5:06pm
post #3 of 5

I don't think the colors would have created white spots...that sounds more like the icing--especially that icing. Wilton colors do get old and gummy however. But it takes longer than 6-9 months I think. I just know I used some not too long ago and there were awful clumps of color that would not mix in. And my colors were well over two years old.

Jeannem Posted 5 Feb 2012 , 6:21pm
post #4 of 5

I used to have that problem with the white spots..was told it was from the salt. I always dissolve my salt in the liquid when making frosting, and haven't had a problem since.
Also, if you let the frosting sit overnight, the white spot problem will go away.

TexasSugar Posted 6 Feb 2012 , 4:43pm
post #5 of 5
Quote:
Originally Posted by Jeannem

I used to have that problem with the white spots..was told it was from the salt. I always dissolve my salt in the liquid when making frosting, and haven't had a problem since.
Also, if you let the frosting sit overnight, the white spot problem will go away.




I don't think it is from the salt since I have alot of students that have spoting that don't use salt. I do believe it has something to do with the chemicals/minerals in peoples water reacting with something in the coloring. I have made icing with all the same ingredients except water (used water from my house and water at the store I teach at) and I get spoting with the water from the store, but not the water at my house. Everything else was the exact same.

Purple is bad about spoting bright blue spots. My students always think I am crazy when I get exicted that someone has blue spots, because it gives me a visual to explain them with. Green, blue and pink will sometimes spot white.

Color your icing ahead of time. Once it spots, stir it up and you are good to go. It does not respot.

You can also try using bottled water or milk in the recipe.

Quote by @%username% on %date%

%body%