Author: Michelle Martin   Date Posted:12 June 2020 

Colouring Chocolate, Buttercream, Batter and more with Colour Mill Colouring System

From fondant to royal icing, buttercream to chocolate. Through all of this, the way we dye with food colouring has stayed much the same and many time with less than desirable results. 

Utilizing modern formulas and processes, Colour Mill has developed a range of Oil Based colouring which outperforms conventional gel colouring.


How does Colour Mill work?

Colour Mill colours differ in that all water based materials have been removed, replacing it with bake & cake friendly oils, these oils mix through much better than water-based gels (which we know water repels from the oils in your baking).
On top of this, the colours are put through a specialized micro-milling process to create a colour which is both grain and streak free. These micro pigments allow the colouring to mix through more effectively, meaning less colouring needs to be used.
Oh and did we mention these colours are free of fillers and gums? (used to thicken and bulk the product).
We refuse to compromise on quality!

Tips and Tricks

Colour Mill is free of thickeners and gums, this means our colours may settle over time. It is best to give the bottle a good shake to mix through before use.
Take it easy! Remember our colours will develop over time. To bring your colours to life, we suggest colouring and allowing to sit overnight (these will give the most rich & vibrant results).


How to turn other gel colours into a Colour Mill colour

If you're struggling to achieve vibrant results in your buttercream & baking, add Booster to help emulsify and get the most from your colours. Booster allows your colour to mix through the oils in your baking.

'Booster colour enhance' does exactly that. It is used to intensify your colour through emulsification. By adding booster, you will achieve a deep colour using less colouring.
It's magic (almost).

  • Emulsifies (allows different types of ingredients to mix)
  • Helps disperse your colour and dye more evenly
  • Improves fluidity in chocolate (similar to cocoa butter)
  • Add gel colouring to chocolate by mixing with Booster (approx 3 parts booster to 1 part gel).
  • Add approx 1 drop per 100g product.

Please Note: If  you are using Colour Mill colours to dye, you do not need Booster. This product is designed to improve less effective products.


Using Colour Mill as a Whitener

Like the other colours in the Colour Mill range, Colour Mill White dyes both the butter and the sugar in buttercream which gives you a brighter white with less colour.  Unlike titanium dioxide, it won't make your buttercream grainy or leave a nasty taste.

What can Colour Mill colour?

  • Swiss Meringue
  • Buttercream
  • Chocolate
  • Cocoa Butter
  • Fondant
  • Ganache
  • Cake Batter
  • Royal Icing
  • Anything else containing delicious fats & oils.


What dietary requirements does it cater for?

  • Allergen Free
  • Vegan
  • Halal suitable
  • Kosher suitable


Comments (1)

Royal Icing

By: on 29 November 2021
I need to practice a bit more I think but when I used the colour mill in royal icing (I make it with egg whites) it goes a bit gloopy. Would that be right? Love the colours and it tastes great. Took a bit longer to dry too.

Triple M Cakes & Supplies Response
Colour Mill is an oil based pigment. As such it is not suited to use in anything that is egg white based such as royal icing, macarons and meringues. Oil makes the bubbles in egg whites pop causing your mixture in these to deflate and go sloppy. Colour Mill oil based pigments are terrific in buttercream, chocolate and cake batter, in fact anything that has oil in it. I am glad that you loved the colours, yes they are amazing!

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