I've been struggling to get a deep red for my royal icing. I followed the technique suggested on wilton's site use Red-red and Christmas Red in equal parts. They suggested only 1/2 teaspoon of each per cup. I have a 3 cup recipe and I used the entire bottle of both and still did not achieve a deep red. All I'm getting is what looks like a orangy red. I tried using a Red-red and a little black to get a marrone to try and get closer to a deep red but all I got was a brick red this time (and I wasted another bottle of red-red. Can't be wasting money on these colors to go to waste, Pleas help!
I gave up with Wilton and switched to super red. I think Americolor super red is the best. I special order it through the mail in large bottles.
i also use Americolor super red and also add Wilton No taste red also. i think i got a good red with that combo. see Huskers cookies in photo. good luck and keep trying
the cake shop I go to use a combination of gel paste, plus they use some red powder. Apparently they have to boil it up with some water first.
I will definitely look into the Americolor super red for the future, because going through 3 bottles of red and still not getting a red color is not helping.