Icing doughnuts troubleshooting

[Pullin]

Hi,

any idea why the icing on these doughnuts are splitting/bleeding/going watery. This is happening a good few hours after decorating, humidity of the room, I really don’t know why this is happening, because sometimes it comes out perfectly. See images below. One where it has come out perfectly and the other where I am having issues. See the difference in the icing in both images.

Could it be the colouring causing the problem.

many thanks for your help

 

[Pullin]

see other images below for comparisons. The last image is when it came out perfectly.

 

[Pullin]

see other images below for comparisons

 

[Norcalbaker59]

Learn to make commercial glazes if you are in the doughnut business.

Donut Glaze Technical Help

How to make a stable donut glaze and donut icing for use in wholesale bakeries. Reduce glazed breakdown, less synerisis and leaking

dvfi.com

 

[Pullin]

Thanks for the advice. I decided to buy some commercial white icing. The icing is called 5th avenue white icing. You can mix in an array of colours and flavours. It’s solid at room temperature but when heated to 40-50 degrees c, say in the microwave, it becomes runny. As soon as you dip it and turn it over it’s already solidifying and so no more icing dripping around the edges of the doughnuts - you have to be quick putting the toppings on. See pic of the doughnuts I made recently with the icing in question.