Replacement For Red Food Coloring In Red Velvet Cake

Decorating By cb_one Updated 5 Sep 2008 , 8:15pm by hammer1

cb_one Posted 4 Sep 2008 , 7:27pm
post #1 of 24

I was wondering if its possible to use the gel Icing colors in place of the liquid red food coloring in Red Velvet cake.

I know it doesnt effect the taste of the cake, but just ran out and trying not to make an extra trip to the store.

23 replies
PinkZiab Posted 4 Sep 2008 , 7:50pm
post #2 of 24

I use americolor gels for this with no problems.

cb_one Posted 4 Sep 2008 , 9:21pm
post #3 of 24

Thanks! I'll give it a try.

cutthecake Posted 4 Sep 2008 , 9:51pm
post #4 of 24

I was very unhappy with the obvious "chemical" taste from the food coloring in the red velvet cake I made for the Fourth of July. It looked beautiful, and everyone said it tasted good, but I really disliked the taste. The recipe called for a whole bottle of red food coloring, and it was nasty.
Has anyone else had this problem? Any solutions? I guess I should have used the no-taste red food coloring. But I can't imagine 1950's housewives making Red Velvet Cake and worrying about the off-taste. And I don't think they had many food coloring options--just the grocery store type. birthday.gif

kakeladi Posted 5 Sep 2008 , 12:22am
post #5 of 24

........unhappy with the obvious "chemical" taste from the food coloring.....anyone else had this problem? Any solutions......

I agree it does lend an off taste. You can use airbrush color; paste/gel colors. When you use those you don't have to use as much as it is much more concentrated. BTW: most of the recipes I have seen/used called for *2* bottles icon_sad.gif

redpanda Posted 5 Sep 2008 , 3:28am
post #6 of 24

Some people taste red food coloring, while others don't. I suspect that may be a significant factor in whether you consider Red Velvet to be yummy or horrible. I fall into the horrible category, because I am very sensitive to red food coloring.

When I was a kid, a friend loved to test me on M & M's, blindfolded. I could, without fail, say when I was given a red one.

Amia Posted 5 Sep 2008 , 3:48am
post #7 of 24

Try one of the recipes that calls for beet juice in place of the red food coloring.

l_m_mena Posted 5 Sep 2008 , 3:50am
post #8 of 24

I recently made my first Red Velvet and I used a powdered red color. I don't know the brand, since it seems the store buys a large container then divides it into smaller containers that they sell. I dissolved the powder into the vanilla and I got a nice shade, not too bright or pinkish.

leah_s Posted 5 Sep 2008 , 11:23am
post #9 of 24

Yeah, I'm definitely one of those who thinks Red Velvet is horrid.

darcat Posted 5 Sep 2008 , 12:47pm
post #10 of 24

I tried my first red velvet cake when I was visiting in florida last year. It was from a box mix. Here in Canada hardly anyone has ever even heard of this cake. I have to say I thought it was tasty but think that is perhaps because it was from a box mix. Meaning they probably use something other than all that food coloring to get the red.

Tendaroni Posted 5 Sep 2008 , 1:13pm
post #11 of 24

I used to use the McCormick--but I also could taste bitterness--I switched to the store brand at Wally World and cut it down to 1 bottle or less if I double or triple the recipe. No bitter aftertaste and I saved a few bucks. icon_lol.gif

smbegg Posted 5 Sep 2008 , 1:23pm
post #12 of 24

Well, back in the day, people didn't taste red dye because the original red velvet cake was made with beet juice due to the sugar rationing. That is where the color comes from. You can make the recipe w/out the coloring too.

Stephanie

ZAKIA6 Posted 5 Sep 2008 , 1:43pm
post #13 of 24

here is recipe using strawberry juice i/o red food coloring....
http://tartelette.blogspot.com/2007/03/red-velvet-cakes.html

loves2bake Posted 5 Sep 2008 , 2:01pm
post #14 of 24
Quote:
Originally Posted by amia1024

Try one of the recipes that calls for beet juice in place of the red food coloring.




Beet juice?? isn't that like made with vinegar??
When I was very new to baking someone suggested to use vinegar in the icing to prevent cracking.. well like a dummy, I did it! Big mistake

DebBTX Posted 5 Sep 2008 , 2:20pm
post #15 of 24

Hi everyone,
I know that many recipes call for the 1-2 bottles of the red food coloring. (I live where Red Velvet is a Southern favorite.)
How much in terms of "cup" measuring, do you think 1-2 bottles equals?
I don't make mine "by the bottle", and that sounds like a lot of red.

-Debbie B.

DebBTX Posted 5 Sep 2008 , 2:32pm
post #16 of 24
Quote:
Originally Posted by PinkZiab

I use gels for this with no problems.





I was thinking about the Americolor gel in a Red Velvet cake. Since the gels are concentrated, I would think you would use a fraction of what would be needed of a regular liquid coloring.
Is this true?

Approx. how much Americolor per recipe would be appropriate?

Thank you,

-Debbie B.

loves2bake Posted 5 Sep 2008 , 2:40pm
post #17 of 24

A bottle of grocery store red is 1-2 oz. If you are going to use paste, you should probably add water to make this 1-2 oz since the recipe is including it in the amount of liquids; otherwise your cake may be dry. Like with icing, just use your judgement for the color desired. Remember this is RED velvet cake, not pink velvet so donât be shy icon_smile.gif

PinkZiab Posted 5 Sep 2008 , 2:50pm
post #18 of 24

I don't add any extra liquid (but i develop my recipe, so there's no liquid difference to make up for), but I also don't measure the Americolor. I do it by eye, and I can just see when the color is where I want it.

lflowermoon Posted 5 Sep 2008 , 3:32pm
post #19 of 24

I have never tasted a red velvet cake....It seems that every recipe calls for 2 oz of red food coloring. Is that true??????????? icon_confused.gif

giraffe11 Posted 5 Sep 2008 , 3:46pm
post #20 of 24

Beet juice works great (there is no vinegar in beet juice, unless you put vinegar in it......you just use the juice form your plain old canned beets, not pickled beets!....or you can boil fresh beets on your own to make the juice) and I have never noticed a taste from the beets. Or you could just make the recipe without the color. It still tastes good, just not that traditional red color. I never had a red velvet cake until I moved South and have never added the bottle or two of color that the recipe calls for, just because that seemed disgusting. I quite like the cake though.
Heather

charman Posted 5 Sep 2008 , 3:56pm
post #21 of 24

Has anyone every tried making a "green" velvet cake? I know McCormick's makes the green coloring in the same size bottle as the red coloring...would that work? I think that would be pretty for a Christmas cake as well...just a thought!

Amia Posted 5 Sep 2008 , 5:31pm
post #22 of 24
Quote:
Originally Posted by loves2bake

Quote:
Originally Posted by amia1024

Try one of the recipes that calls for beet juice in place of the red food coloring.



Beet juice?? isn't that like made with vinegar??
When I was very new to baking someone suggested to use vinegar in the icing to prevent cracking.. well like a dummy, I did it! Big mistake




Beet juice is what the original recipe called for before red dye was used. The red velvet recipe does call for vinegar anyway, so if the beet juice is made from vinegar, I don't think it would make much of a difference.

cb_one Posted 5 Sep 2008 , 8:03pm
post #23 of 24
Quote:
Originally Posted by charman

Has anyone every tried making a "green" velvet cake? I know McCormick's makes the green coloring in the same size bottle as the red coloring...would that work? I think that would be pretty for a Christmas cake as well...just a thought!




Well, vinegar is used to offset the taste of the red food coloring, you usually don't taste it at all.

I havent tried green, but I think if you use a little it wont effect the taste.

hammer1 Posted 5 Sep 2008 , 8:15pm
post #24 of 24

please don't do green....green color in bakery goods is often associated with mold....don't want people thinking ill of your cakes. had a friend make green tuna fish for st. patricks day and wondered why no one was eating......yeah red velvet, we find it yummy in OHio. I use GFS red food coloring and have no ill effect. our recipe uses sour cream so maybe the acid modified the taste, don't know...

Quote by @%username% on %date%

%body%