I can't seem to get a wonderful rich red color to my Buttercream . I'm using Wilton paste Christmas Red and all I get is a Neon/ Fushia Pink .

How / What can I get to make it turn a rich red color without adding the entire color jar to the buttercream ?

Julie

maybe try adding a little bit of cocoa powder?

Colour the icing dark pink first and then add red from there. You will still need a fair bit of red, especially if you have a large batch to do.

use no-taste red, start by making the bc pink using pink. then add the red. it will still take a LOT but the no-taste won't make the bc taste bitter like the red-red or christmas red will. or if you can get your hands on americolor, the colors are richer. you still should start by making the bc pink, then go to red.

First off NEVER use the Christmas red! I am a firm believer that they are not true red! Go with RED RED or no taste red.

i agree with the suggestion by butterflywings.

i once bought a bottle of super red and, although the red was just the colour that i wanted, it tasted awful!!!


i use wilton's no-taste red first until it is a bright pink and then add a super red colour.

Once you've gotten to the point the ladies above described if you find the red is not rich enough and appears red orange you could also use a teeny tiny amount of royal blue or purple. I find this tones the red a bit and looks more like a true red.

Once you've gotten to the point the ladies above described if you find the red is not rich enough and appears red orange you could also use a teeny tiny amount of royal blue or purple. I find this tones the red a bit and looks more like a true red.

There is nothing better than super red americolor. I used to use wilton and had such a problem with the red and black and decided to order some americolor and couldn't believe how quickly I could get these colors to the right colour. Save yourself some time and go and buy americolor.

I've had success by coloring the buttercream a few days in advance. Once I've gotten it to be darker than PeptoBismal, if I let it rest a few days in the fridge, it almost always ends up where I want it.

Yep, letting it set overnight and absorbing all that color is a great idea...I never knew that till CC!!!!!

Thank You all so much for all the fantastic advice . I will use them and keep them close. I truely love this site!!! So helpful and always cheery!!!

Gotta use Americolor Super Red - there really is no comparison to Wilton. It is SO much better. All the red in any of my photos is with Americolor - and you don't have to use that much.

I use chefmaster liqua gel colors and get red instantly, same with black.

I have had good luck with red powder color. You can get from a lighter shade to a really dark shade of red.I really like it when I want a "clear" red.
It also has no taste although you need to let it sit for the color to develop.

Doesn't Duff say to make your icing yellow before adding the red coloring? I haven't checked that out, just thought I'd heard that on his show.

When I had to use 3 jars of Wilton red red to trim a graduation cake a few years back I stopped using their red. It didn't make it bitter as much as it affected the texture of my bc. Then I was scared to death it'd dye everyone's teeth red.