Food Coloring 101: Because Beige Is Not a Flavor!

aspfulofsugarco
Jan 6
2 min read

Let’s talk about food coloring—aka the difference between “Is this vanilla?” and “OMG what flavor is THAT?”

Not all food coloring is created equal. Some turn your buttercream dreamy. Others turn your batter… sad. And if you’ve ever watched chocolate seize up because you trusted the wrong bottle, welcome. You’re among friends.

🎨 Gel Food Coloring: The Bakery Darling

Best for: Cake batter, cookie dough, buttercream, macarons

Gel colors are concentrated, bold, and won’t water down your batter. A little goes a long way—which is great, because restraint is cheaper than therapy.

Top picks:

AmeriColor – The gold standard. Vibrant, reliable, no bitterness, no drama. Perfect for cakes, cookies, and macarons that actually keep their color after baking.
Chef Master – Rich, deep hues with great control. Especially good when you want jewel tones without turning your batter into soup.
Wilton – Easy to find and beginner-friendly. Not as intense as the others, but solid for casual baking and small batches.

✨ Baker truth: If your macaron batter looks dull before baking, it will come out looking like regret.

🌈 Powdered Food Coloring: The Control Freak

Best for: Macarons, dry mixes, subtle shades

Powdered colors are strong, dry, and precise—aka macaron royalty. No added liquid means no ruined ratios, no tears, no “why did these spread?” moments.

Top pick:

The Sugar Art – Highly pigmented, professional-grade powders that give macarons bold color without messing with texture. If macarons are your personality trait, this is your brand.

✨ Baker truth: Powdered color is not optional for macarons—it’s a lifestyle choice.

🍫 Oil-Based Food Coloring: Chocolate’s Only Friend

Best for: Chocolate, candy melts, cocoa butter

If you add gel or liquid coloring to chocolate, it will seize. Immediately. Aggressively. Publicly.

Oil-based coloring blends smoothly with fats, keeping your chocolate glossy and well-behaved.

Top pick:

Colour Mill – Hands down the favorite for chocolate work. Rich, muted tones that deepen over time and won’t wreck your tempering. Also stunning in buttercream if you want that soft, modern bakery look.