Colour Mill
Water-Soluble Food Coloring - Colour Mill Lavender
Water-soluble Lavender food coloring for water-based bases, 20 ml bottle
Colour Mill Water-Soluble Lavender evokes the lavender fields of Provence, the Parma of Berry. This water-based food coloring is designed for water-based pastry bases: royal icing, water frostings, syrups, meringues, macarons, pastry fondants. Especially sought after for royal icing cookies for wedding cakes with Provence and Mediterranean rustic wedding themes and royal icing frostings for spring brunch cupcakes with small sugar flowers, it offers the characteristic Lavender shade of the Colour Mill palette (Australia) in a water-soluble version.
The Colour Mill water-soluble range complements the historic oil-soluble range: it is designed for WATER-BASED bases (water, syrup, juice) where the oil-soluble works with FAT bases (chocolate, ganache, buttercream). 20 ml soft dropper bottle format for precise dosing. The color remains stable after complete drying of royal icing (24h), making it the reference option for decorated cookies sold in stores for several days.
Lavender shade
Official reference of the Colour Mill palette (Australia).
Lavender: 3 shades depending on dosage
The shade subtly adjusts according to dosage without losing its identity.
Light dosage
2 to 3 drops / 250 g
Standard dosage
5 to 8 drops / 250 g
Intense dosage
15 to 25 drops / 250 g
Creative ideas with Lavender (water-based)
5 signature uses for your royal icing and water-based frostings:
- • Royal icing cookies for wedding cakes with Provence and Mediterranean rustic wedding themes
- • Royal icing frostings for spring brunch cupcakes with small sugar flowers
- • Soft royal icing cookies for wedding anniversaries (10 years, 25 years)
- • Wedding macarons with purple and lavender theme for tiered cakes
- • Royal icing cookies shaped like lavender flowers
Features
- • Brand: Colour Mill (Australia)
- • Type: Concentrated water-soluble food coloring (water-based)
- • Shade: Lavender
- • Packaging: 20 ml soft dropper bottle
- • Compatible bases: royal icing, water-based icings, syrups, meringues, macarons, pastry fondants
- • NON-compatible bases: melted chocolate, ganache, buttercream, sugar paste (use the liposoluble range)
- • Usual dosage: 2 to 6 drops per 250 g of preparation
- • Origin: Australia (proprietary manufacturing)
Instructions for use
- Base preparation: prepare royal icing, water-based icing, or meringue at room temperature (18-22°C). Never use a base hotter than 35°C to preserve the pigments.
- Initial dosage: shake the bottle for 10 seconds. Add 2 to 4 drops per 250 g of preparation for pastel shades, 6 to 10 drops for bright shades, 15 to 25 drops for dark shades.
- Mixing: whip with a stand mixer or silicone spatula for 30 to 60 seconds to evenly distribute the color.
- Rest and stabilization: cover the bowl with cling film in contact and let rest for 15 minutes at room temperature. The shade develops during resting.
- Possible adjustment: if the shade is too pale, add 1 to 3 additional drops and remix.
Ingredients and compliance
Composition: aqueous base and food coloring pigments compliant with European regulations (EU 1333/2008).
Allergens: no major allergens declared. Gluten-free, lactose-free, egg-free, peanut-free, soy-free. Suitable for vegetarian and vegan diets.
Storage
- • Keep the bottle closed in a cool, dry place, away from direct light.
- • Ideal storage temperature: between 15 and 22°C.
- • A slight pigment/water separation is normal after prolonged storage: shake for 10 seconds before use.
- • Once opened, use within 12 months to preserve maximum pigment intensity.
Patissland Tip - Lavender water-soluble
Lavender naturally pairs with Sage and Eucalyptus for royal icing cookies for Provence-themed weddings, the color trinity of rustic weddings in southern France. Avoid pairing it with bright pinks (Hot Pink, Raspberry) that break the vegetal elegance. To intensify without turning purple, add 1 drop of Booster for every 5 drops of Lavender.
Frequently asked questions
Difference between hydrosoluble and liposoluble Colour Mill?
Hydrosoluble is designed for AQUEOUS bases: royal icing, water glazes, syrups, meringues. Liposoluble is designed for FATTY bases: chocolate, ganache, buttercream, fondant. The two ranges are not interchangeable; using the wrong type will give disappointing results (separation, lumps, low intensity).
How many drops for 250 g of royal icing?
For pastel shades: 2 to 4 drops. For bright shades: 5 to 10 drops. For dark shades: 12 to 20 drops. Always start with less and adjust gradually.
Can hydrosoluble Colour Mill be used on melted chocolate?
No, water and chocolate do not mix. The colorant would cause the chocolate to seize. To color melted chocolate, use the Colour Mill LIPOSOLUBLE range.
Does the colorant hold after royal icing dries?
Yes, this is the main feature of hydrosoluble Colour Mill: the color remains stable after complete drying (24h) without fading or shifting. Essential for decorated cookies sold in stores several days after making.
Does the bottle have a built-in dropper?
Yes, the Colour Mill 20 ml bottle has a built-in dropper opening in the soft cap. A simple press on the bottle delivers a precise drop.
To go further
Complete your Colour Mill palette:
- • To expand your royal icing palette, complete it with Hydrosoluble Colorant - Colour Mill Baby Blue: a complementary shade for decorated cookies.
- • For your multicolored preparations, also add Hydrosoluble Colorant - Colour Mill Mint to your supplies.
- • And for your fatty preparations (chocolate, ganache, fondant), discover the liposoluble equivalent Liposoluble Colorant - Colour Mill Lavender.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
