The one color mistake that can ruin your meringue скачать в хорошем качестве

The one color mistake that can ruin your meringue

The one color I never use in meringue-based frosting — and here’s why. One day, a lovely lady from Australia messaged me and said: “Manuela, I’ve made your marshmallow fluff so many times, but this time it deflated!” The first thing I asked her? “Did you use a certain food color?” She said yes. I asked, “Was it Colour Mill?” She said… “Yes!” Here’s the thing: Colour Mill is a beautiful brand — I honestly love it for chocolate and buttercream. But for meringue-based frostings, it’s a no-go. Why? Because it’s oil-based, and contains canola oil. Even the smallest amount of fat can ruin your meringue — it deflates the structure and takes away that perfect fluffy texture. 😩 🧁 Love this tip? Share it with your baking besties! 📲 Looking for the marshmallow fluff recipe? It’s in the Frosting category in my app. 🧁 Want the cupcake? Just search “kisses” in the Cupcake category. Have a sweet day! 💗