No matter how much no-taste red gel I'm adding, it's still kind of magenta. Should I add a little black? Or is there another trick to this? Thanks in advance!!!
I am by no means an expert, but this is how I got red buttercream at Christmas:
I mixed in a boatload of Wilton's Red Red and some No Taste Red. It was the color of a deep deep pink.
I let it sit in the fridge for overnight.
I pulled it out and brought it to room temp. After it came to room temp, it was red.
Red does have a tendency to deepen over time. If you get it to magenta and then let it sit, it will eventually turn fire engine red.
Also, some brands of color are better than others. I switched to Americolor Super Red instead of Wilton. It's definitely better in that I can use less, but it still requires a period of "sitting" before deepening in color, I think.
If you can get some Americolor, I'd highly recommend that over Wilton colors. The red works just great!