How Can I Make Mickey Red Icing Without Changing Icing Flavo
Decorating By LuvLyrics Updated 17 Jun 2010 , 2:28am by LuvLyrics
Hi,
I want to make a deep red icing, but I am concern of all the red making it bitter flavor.. Can this happen? Does anyone knows how to get a deep "Mickey" red without changing the flavor of the icing. I made a deep black the other day and it tasted bitter.
Thanks for any advice !
Abnna
If you start with deep pink icing and then add the no-taste red, you should be good. If you let the icing develop it's color overnight, you won't need to add as much red, either.
HTH
Rae
If you start with deep pink icing and then add the no-taste red, you should be good. If you let the icing develop it's color overnight, you won't need to add as much red, either.
HTH
Rae
Thanks Rae ! How so I know it's a no-taste red?
Anna
As far as I know, both Wilton and Americolor still make a product called "No Taste Red".
Rae
I have yet to be able to make red icing using wilton, americolor, chef brand, etc...without it changing the taste of the icing...I only do red in fondant...I would worry about the pink to red suggestion, as pink sometimes give a strong food coloring taste too...Red and black are SO hard and they stain everything..I usually tell clients that red and black are fondant only colors...You can also buy the wilton pre-made tubes of red, if you don't need a whole lot of color, but to me it is much too sweet...just another thought...
Well, the pink to red has worked for me without taste issues, especially with the no-taste red(s). You can also add some orange if you want to, before adding the red, if that's the shade you're looking for.
The caveat here is that this all works well with decorator/powdered sugar/shortening based buttercreams. They start whiter and take color better than butter based buttercreams. AND, it's important to let the color develop so that you don't go to red overkill.
Rae
Well, the pink to red has worked for me without taste issues, especially with the no-taste red(s). You can also add some orange if you want to, before adding the red, if that's the shade you're looking for.
The caveat here is that this all works well with decorator/powdered sugar/shortening based buttercreams. They start whiter and take color better than butter based buttercreams. AND, it's important to let the color develop so that you don't go to red overkill.
Rae
Thanks for the info, I am going for a Mickey Mousse red. I always use 50/50 butter/HR shortening, so now I know to only use shortening for this batch 
thanks for the tip.
I have yet to be able to make red icing using wilton, americolor, chef brand, etc...without it changing the taste of the icing...I only do red in fondant...I would worry about the pink to red suggestion, as pink sometimes give a strong food coloring taste too...Red and black are SO hard and they stain everything..I usually tell clients that red and black are fondant only colors...You can also buy the wilton pre-made tubes of red, if you don't need a whole lot of color, but to me it is much too sweet...just another thought...
Are the pre made tubes a gel?
One thing I do is to make sure the colored layer of BC is the last layer or two on my cake. That way if there is a taste it's minimized. Just make sure your cake is cold and BC solid and spread your colored icing on. You'll be surprised how little you'll need. AND no one's teeth turns funny colors! 
When I have a cake (or several upcoming cakes) that require a lot of red I buy the bucket of red frosting from Sam's Club.
One thing I do is to make sure the colored layer of BC is the last layer or two on my cake. That way if there is a taste it's minimized. Just make sure your cake is cold and BC solid and spread your colored icing on. You'll be surprised how little you'll need. AND no one's teeth turns funny colors!
So you ice it with any color, let's say white, then the last layer it's the colored one?
That's a cool Idea !
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