Sooo I guess the biggest question is WHY? Why do you need colored powdered sugar? First off I use it for the suede look on cakes, you can also use it to create colorful cookies, like Sandies or Crinkle Chocolate cookies. You can coat marshmallows with it and of course sprinkle other foods, like french toast, etc… We love colorful holiday meals so I use it alot!
So what do you think? You’ll need a food processor to make some of these, I used mine for all of them. I clearly have my favorite… Are you going to try it? I’d love to hear what worked for you. I think each three have something good about them – here is a quick review.
Gel Dye – It tends to be wet, it’s easy to turn it into a paste so you can’t get it too dark. you want to dry it out before it get’s too wet. Spread it out and let it air dry, stirring occasionally. OR put it in the oven on the lowest setting stirring, letting it dry out.
Colored Sugar – It’s time consuming, and you need a good machine, to grind the sugar up to create your own powdered sugar. It will be much brighter than other options, BUT it stays a little grainy and never get’s completely powdered
Powdered Dye – The best option, BUT the more expensive one too. You keep the powdered texture, but the powdered dye is a little pricier than the other options.
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