Fading Purple Frosting

Decorating By sammie192 Updated 17 Jul 2014 , 2:02am by -K8memphis

sammie192 Posted 14 Jul 2014 , 7:57pm
post #1 of 12

Hi all. I need Please, what can I use to keep my purple frosting from fading? I have read different things, but has worked for you? I know keep out direct sunlight it fade when I was driving in the back seat of the car. It turned grays not a pretty color. Thank you sammie192

11 replies
-K8memphis Posted 14 Jul 2014 , 8:00pm
post #2 of 12

using milk in your icing helps -- something about the chemical bladeebla --


keep/deliver your cakes in boxes

bakernoob Posted 14 Jul 2014 , 8:50pm
post #3 of 12

I am responding to this because I'd like to know too. I avoid using purple when I can because it always fades. Hopefully you get some good tips!!

cai0311 Posted 14 Jul 2014 , 9:00pm
post #4 of 12

AMy purple icing only fades when exposed to sunlight. I don't have any suggestion except to keep the cupcakes/cake out of sunlight.

sammie192 Posted 15 Jul 2014 , 10:18pm
post #5 of 12

Thanks, I will try the milk and tell the customer no sunlight, but I already know they want leave it in the box. Thanks again

Dayti Posted 15 Jul 2014 , 10:37pm
post #6 of 12

Also, it could be the brand you are using. Americolor purples fade, in my experience, but Sugarflair doesn't, under the same conditions. Sugarflair Grape Violet is a lovely colour. 

custard79 Posted 16 Jul 2014 , 10:30pm
post #7 of 12

AI always use milk in my recipe when making purple and have never had a problem.

remnant3333 Posted 16 Jul 2014 , 10:50pm
post #8 of 12

Same with me, I use milk and have had purple with no fading either. Hope that works for you.

costumeczar Posted 16 Jul 2014 , 11:46pm
post #9 of 12

AIt totally depends on the food coloring,but purple fades in an unpredictable way. I use milk in my icing and it makes no difference.

You can try using powdered food color, that seems to hold the color better than liquids. When I do purple I always use fondant or candy clay and dust the color on.

-K8memphis Posted 17 Jul 2014 , 12:03am
post #10 of 12

eddie molina of americolor corp says adding milk to to icing balances (lowers) its acidity and thereby keeps the red dye from fading -- american cake decorating may/june 2003

costumeczar Posted 17 Jul 2014 , 1:04am
post #11 of 12


Original message sent by -K8memphis

eddie molina of americolor corp says adding milk to to icing balances (lowers) its acidity and thereby keeps the red dye from fading -- american cake decorating may/june 2003

Well, he didn't see the purple icing that i made with milk in it that faded to blue in the space of an hour, then.

The OP should try using Crystal Colors to make the icing, here's a link. It's more expensive than liquid food colors but it doesn't fade out. http://www.sugarpaste.com

-K8memphis Posted 17 Jul 2014 , 2:02am
post #12 of 12

A35 years ago half of my pink and blue flowers faded in a half an hour delivery -- food color is nothing but fickle but milk helps -- probably better to not speak in absolutes about it -- milk can help reduce fading --

keeping purple out of ultra violet light is very effective -- so so long as no one can see it -- it'll stay purple :)

but that was the first and last time it faded on me -- just amp up the red -- I guess that's what's worked best for me come to think of it--

but I'm just tossing out things I know or know of -- if it didn't work for you doesn't mean it doesn't work--

in another recent tbread -- it was Susan notter who warned about adding food color after cooking because it can throw off the water balance in the sugar-- it's a significant detail --

best to you, kara

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