Not a disaster, but a perplexing issue

[HotStrawberry]

I have noticed that no matter what medium I use, Royal Icing, Cake Batter or Macaron Batter, whenever I use any blue food coloring, it thickens the mixture. Is there something in blue that isn't in the other colors? I use Americolor gels and Sugar Art powders. Same thing happens. Maybe just a weird coincidence, but it happen often enough to be a concern.

 

[Mona]

It’s interesting that you’re seeing blue food coloring thicken your mixtures. It might be due to the specific formulation of the blue dye, which could contain different ingredients or stabilizers compared to other colors. You might try using a different brand of blue food coloring or dilute it with a bit of water before adding it to your batter to see if that helps. Sometimes, testing with different products can reveal if the issue is with the dye itself.