Red Frosting

Decorating By tammylenz Updated 28 Apr 2013 , 9:33pm by kazita

tammylenz Posted 6 Apr 2007 , 3:21am
post #1 of 19

I bought some Wilton's red red paste coloring. Will that turn out a true red when i color my frosting? I have used a variety of reds and they never turn out red enough so I thought I would try this.

18 replies
cake-angel Posted 6 Apr 2007 , 3:29am
post #2 of 19

It can get pretty red but you will need touse a LOT like possibly 1/2 or more of the bottle. Also keep in mind that the red color can make your icing turn bitter tasting. It is usually better to start with pink and go as deep with that as you can before you start adding the red. That way you don't need to use as much red to acheive the color you want.

BaBa Posted 6 Apr 2007 , 3:32am
post #3 of 19

The best red coloring I have ever used is Americolor Super Red, takes very little coloring, will not change the taste of the icing. Wilton will not be a true red, usually you have to use so much that it will change the flavor of your icing. have not had very much luck with the Wilton colors.
I am hooked on the Americolor.

Hope this helps, have a great week end and Happy Easter.

tammylenz Posted 6 Apr 2007 , 3:32am
post #4 of 19

Ok, thanks. I am not too concerned if it becomes bitter because there won't be a lot of red on the cake it will be mostly white (baseball cake).

tammylenz Posted 6 Apr 2007 , 4:15am
post #5 of 19

Ok, well I haven't had much luck with the Americolor so I will give wilton a try. I have also read in the forums about using candy coloring (oil based) but I have yet to hear from anyone who has done this its all just been talked about. I almost bought some but got nervous and got the wiltons instead. If there is anyone who has used the candy coloring for icing let me know how well it worked and if it effected the taste.

Nadya Posted 6 Apr 2007 , 7:03am
post #6 of 19

I have learned here on CC to let my icing sit for at least 2 hours or overnight if you can after you color it and it will become darker so you don't have to use so much of the color. icon_smile.gif It does work!

tammylenz Posted 6 Apr 2007 , 10:09am
post #7 of 19

I never knew that.... Its too bad I need it today though. I will remember that for in the future though. Thanks!!! icon_biggrin.gif

BaBa Posted 7 Apr 2007 , 12:24pm
post #8 of 19

I have never had a problem with the Americolors, what happened when you used it? I have used the Americolor and Chefmaster candy colors in icing, works very well, colors seem to be a bit more vibrant. Happy Easter.

nickymom Posted 7 Apr 2007 , 1:08pm
post #9 of 19

I use wiltons"no taste red".............first add a little pink then add the no taste red...... works great for me

LittleLinda Posted 7 Apr 2007 , 2:46pm
post #10 of 19

Red is hard to make and it is true that it gets deeper as you let it sit. I used a kool-aid packet once as suggested here in these forums and it was awesome for COLOR but tasted very tart. Next time I tried those little tubes of sweetened kool aid that you use to make a single serving. I still had to add lots of red food color, though (I use Wilton's no-taste red). But I must say the flavor of that red was very good.
One hint is not to make a huge batch.

Wendoger Posted 7 Apr 2007 , 2:59pm
post #11 of 19

I've used Wilton and Americolor. I used to swear by those untill I tried the powdered way better. And yep, the longer it sits, the more the color will develop. (I learned that here as well!)

bellablossom Posted 21 Apr 2013 , 4:06am
post #12 of 19

ACan you use Americolor oil base color candy colors on frostings and cakes? I bought on accident. Didn't know if I needed to return them.

iCookiBake Posted 22 Apr 2013 , 3:10pm
post #13 of 19

I just used wilton red-red this weekend and thought it wouldn't get red enough but I mixed it up and let it sit until the next day and it definitely did deepen in color. So try that before adding a ton. And you won't need 1/2 a bottle, that's a LOT of color!

kazita Posted 22 Apr 2013 , 4:13pm
post #14 of 19

ALol this thread is very old....but we did learn about coloring icing.

iCookiBake Posted 22 Apr 2013 , 5:45pm
post #15 of 19
Originally Posted by kazita 

Lol this thread is very old....but we did learn about coloring icing.

haha it is !! I see now its from 2007 .. the person before me revived it lol i didn't even notice

Annie70 Posted 27 Apr 2013 , 3:12pm
post #16 of 19

One question do you put the frosting in the refrigeration for 24 hours or put it in a container on the counter??

iCookiBake Posted 27 Apr 2013 , 6:19pm
post #17 of 19

As far as I know, buttercream can be left out OR refrigerated. It probably depends on the climate where you live.

bct806 Posted 28 Apr 2013 , 9:18pm
post #18 of 19

If you use milk I would put it in the refrigerator to be safe. If not I have left it with the lid on my mixer bowl overnight to let the color sit. 

kazita Posted 28 Apr 2013 , 9:33pm
post #19 of 19

AI use heavy whipping cream in making my icing and there is enough powdered sugar in my icing that I can leave my icing out and its fine.

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