No more dull, boring royal icing with these tips from Colour Mill! From now on, you'll create only vibrant royal icing that pops with color.

There are so many different types of colorants that choosing the right one can feel overwhelming. One important thing to know: oil-based colorants can ruin your royal icing. That means you should look for water-based colorants, such as Colour Mill’s Aqua Blends. These are perfect for oil- and fat-sensitive products like royal icing, meringues, jellies, and macarons.

Avoid adding too much color at once when tinting royal icing. Instead, add it drop by drop until you reach the perfect shade. Adding too much colorant in one go can make your icing too thin, making it harder to work with and even preventing it from drying properly.

Want to create deep, dark colors like red, black, or navy blue? Give the color time to develop.

For black, start with a dark gray; for red, begin with a deep pink. Then, let your icing sit for a few hours to allow the color to deepen naturally. If you add too much colorant at once, your icing may not dry properly.

It’s important to know the difference between dyes and pigments. Most food colorants you find in stores are dyes—versatile, highly concentrated, and affordable. However, Colour Mill uses pigments.

Unlike dye particles, pigment particles are much larger and bond to your icing instead of being absorbed. This means Colour Mill colors don’t fade, stay streak-free, and can be layered without blending or bleeding. Plus, pigment-based colors offer a much wider range of shades than traditional dyes, opening up a whole new world of possibilities!

Discover the Colour Mill Aqua Blend colors for royal icing, macarons, meringues, jellies, drinks, and more here!