I'm only 22 and I still use "blue" Its an age old trick. Just add it to the rinse water though not the washing water or your clothes will turn blue. A lot of modern detergents have it already built in though in those little blue crystals in between the white ones.
I'm only 22 and I still use "blue" Its an age old trick. Just add it to the rinse water though not the washing water or your clothes will turn blue. A lot of modern detergents have it already built in though in those little blue crystals in between the white ones.
That's what I did!!! I added it in with the wash water, not the rinse water.
Lisa
Yeah I guess... I am just confused over this! I see that it must work but I'm still just amazed at the thought. I want to get off this diet and make some yellow icing...
and then eat it plain! LOL
When I did it--with the first swipe of the spatula through the color drop, it streaked violet. However, a few more strokes and you could actually SEE the difference between the yellow icing and the white. It was BIZARRE!! Believe me, if the icing hadn't been already ruined color-wise, I would probably have chickened out. As it was, I could just picture myself remaking it completely and just using this batch for coloring. It was very cool!
I used to use a blue shampoo to keep my blond hair looking blond and not 'brassy'. It keeps the yellow out! Very cool tip for cakes!
Does anyone know if this would work with cream cheese icing? It has that yellowish tint. I don't see why it wouldn't, just wondering if anyone has tried it?
Someone just posted this thread in my question about gumpaste and candy clay being a bit off white. I just read this thread and thought I would reply to bump it up for others to see. I haven't tried it yet but I will.
My question is should you add the dot of violet at the glucose/water stage of the gumpaste or kneed it in? With the candy clay...should you add it at the melting stage or again...kneed it in.
P.S. I remember blueing too!!!
Just thought I would let you know that this afternoon I made BC frosting for the crumb coat and because I use butter it has a yellow tinge to it. I didn't think I had bought violet food colouring but I did so I tried this and I am amazed that it really did work!!! Thanks everyone
I read this tip a while back and can't remember who told me either but I have passed it along several time since-even to ColorBoy, the Americolor rep. He said he was going to try it too! I still use the whitener just as a finish off. It is amazing how it works and the smallest amount too! 
I used to use the whitener, had to use too much with very little results. Adding just a smidge of violet works much better -- tried it for the first time a couple of weeks ago and had to put on the glasses to see for myself. Couldnt believe it -- Great tip from a great website. Thanks.
I used violet to get my yellow bc white. It turned violet. 
You use too much it turns purple...too little and you se no difference. Who can give me a measurement or some kind of explanation of how much is neccessary for this to work and not backfire.
I didn't use a glob of it either. I thought I was using it conservatively. Obviously not conservative enough.
My 1/2 crisco, 1/2 butter recipe didn't turn white, but it definitely toned down the yellow tint to a more neutral ivory/off white color. I'm pleased!
Even knowing that opposites on the color wheel will tone each other down I never thought to put violet in my b/c, so thanks!
I used violet to get my yellow bc white. It turned violet.
You use too much it turns purple...too little and you se no difference. Who can give me a measurement or some kind of explanation of how much is neccessary for this to work and not backfire.
I didn't use a glob of it either. I thought I was using it conservatively. Obviously not conservative enough.
Are you positive it was violet and not purple? I read in the original post that purole has red undertones so it won't work. I made some butter only bc a few weeks ago and the violet worked great but I just used a small toothpick dot at a time. I am pretty sure it was BlakesCakes that originally passed this tip on and it worked great for me! Thanks BlakesCakes!
If you accidently add too much violet, you can re-adjust it by adding yellow to it (make sure it is plain yellow--not "egg" yellow because that has too much orange/red in it). Again, add the violet or yellow dot by dot.
This is based on color addition/subtraction theory and you can go back and forth for quite a bit, given the volume of icing and the minimal amount of color(s) you're using.
Rae
About the violet, you learn something new everyday. As for the blue in the laundry, it is true it does work. They sell it in almost all supermarkets(laundry aisle of course). Its called Bluette. It's in a royal blue bottle with a white top, white lettering. The trick is you have to shake it very well then add water to dilute before adding it to wm.
Quote by @%username% on %date%
%body%