Question About Fruit Curd Color

Baking By markbkk Updated 13 Feb 2020 , 3:43am by SandraSmiley

markbkk Cake Central Cake Decorator Profile
markbkk Posted 7 Feb 2020 , 1:18am
post #1 of 6

I have recently started using fruit curds as fillings in my cakes.

I use a master recipe (see below) with different fruit purees.

However, I find that for fruits with a strong color, such as strawberry or raspberry, the color of the curd seems quite washed-out.

It gets tints of grey.  I find myself wanting to add food color to it to brighten it up.

Yesterday, I made this using coconut.  It came out such a cardboard-shoe-box grey that I wound up dying it red because the grey looked so unappetizing to me.

Is this color issue normal?  Should I make changes to my recipe?  Thanks in advance!


Fruit Curd Recipe

3 eggs (200 g)

180 grams caster sugar

Whisk together.

Add in:

140 grams fruit puree

20 grams juice (if needed depending on the fruit)

Whisk together.

Cook on a double boiler for about 10-15 minutes.

Add 5 grams of gelatin.


Remove from heat. Wait about 5-10 minutes.

Then add:

300 grams of diced unsalted butter.

Whisk until melted in.

If needed, at the end, use an immersion blender to smooth it out.


5 replies
kakeladi Cake Central Cake Decorator Profile
kakeladi Posted 7 Feb 2020 , 12:03pm
post #2 of 6


SandraSmiley Cake Central Cake Decorator Profile
SandraSmiley Posted 7 Feb 2020 , 4:52pm
post #3 of 6


AAtKT Cake Central Cake Decorator Profile
AAtKT Posted 9 Feb 2020 , 12:34pm
post #4 of 6

I am not sure if you ever noticed, but if you don't shake a can of coconut milk very well before opening it, the liquid portion looks a bit gray when poured out... (I just did this yesterday)...

I don't make curds in general... only made lemon curd a few times in the past... but I don't remember adding the white of the eggs in... maybe that is washing out the color... it just seems like you have a lot more of "other things" to drown out the color of the fruit puree itself...

But, again, like I said, I am not that familiar with curds as others...

SandraSmiley Cake Central Cake Decorator Profile
SandraSmiley Posted 9 Feb 2020 , 7:59pm
post #5 of 6

I was reading somewhere a couple of days ago about making strawberry cake.  The author had tried it many different ways.  One of the problems she encountered was the fresh strawberries loosing a lot of color and taking on a grayish cast.  Probably the same thing with the curds, just the natural process of the fruit chemistry.  I always use whole eggs in my lemon curd and it makes for a bit lighter curd, but doesn't wash out the color much at all. 

SandraSmiley Cake Central Cake Decorator Profile
SandraSmiley Posted 13 Feb 2020 , 3:43am
post #6 of 6


Quote by @%username% on %date%