cakelove2105 Posted 30 Dec 2013 , 3:24am
post #1 of

Hello everyone here,

 

I spent almost 20min adding red color to my royal icing but still didnt get a real red color. It looked mostly like a dark pink. How can I get a strong red royal Icing?? is there any other color i can add so I dont waste whole battle of color without getting the red?

 

 

thanks a lot :)

20 replies
lindseyjhills Posted 30 Dec 2013 , 9:32am
post #2 of

ANot sure if you can get Sugarflair colours where you are, but I used the 'Sugarflair Red Extra' paste to colour the red royal icing in my profile picture.

Relznik Posted 30 Dec 2013 , 10:59am
post #3 of

I use Sugarflair Red Extra for royal icing, but if you're doing a run-out, too much colour can prevent it drying properly and so I use red dust if I don't want the royal icing too soft (too much paste colour can have that effect).

lindseyjhills Posted 30 Dec 2013 , 12:35pm
post #4 of

AI agree, pastes do affect the consistency but it was fine for what I needed it for (piping small beads). I did try red dust first actually, but ran out before I got the red I wanted. Nothing like doing things last minute on Christmas Eve ;)

tomsann Posted 30 Dec 2013 , 3:14pm
post #5 of

HI, This is how we always did it at our bakery....It works for buttercream, royal, fondant  whatever...

I was actually thinking about a picture tutorial but didn't know if anyone would be interested...:)

 

Anyway use gel pastes...whichever ones you like...I always used americolor super red...but I'm sure others are just as good...

 

So with your icing in a bowl big enough to give you working room...Pull a small amount off to the side...I mean like a couple tablespoons....color that...It's easy to get that red you want with a small amount....Continue to color just small amounts Then mix them all together....Let is sit too...it will darken up....

 

I hope that helps....thanks

liz at sugar Posted 30 Dec 2013 , 3:19pm
post #6 of

Quote:

Originally Posted by tomsann 
 

HI, This is how we always did it at our bakery....It works for buttercream, royal, fondant  whatever...

I was actually thinking about a picture tutorial but didn't know if anyone would be interested...:)

 

Anyway use gel pastes...whichever ones you like...I always used americolor super red...but I'm sure others are just as good...

 

So with your icing in a bowl big enough to give you working room...Pull a small amount off to the side...I mean like a couple tablespoons....color that...It's easy to get that red you want with a small amount....Continue to color just small amounts Then mix them all together....Let is sit too...it will darken up....

 

I hope that helps....thanks

 

On the sitting out note - it needs to be uncovered to darken up.  If you put it in a container with a lid, it doesn't darken until you use it and it hits the air for awhile.  Kind of strange, but that is what happens for me.  I use Americolor gels.

 

Liz

Spireite Posted 30 Dec 2013 , 3:42pm
post #7 of

I had this problem last week trying to make red RI....I got a coral pink!!  I used sugarflair holly red paste.  Anyway, we decided not to use it and just went with plain white to pipe with.:-D

 

With letting it sit out to darken, won't it go hard? or set/ go lumpy whilst waiting for the colour to darken?

tomsann Posted 30 Dec 2013 , 3:49pm
post #8 of

the royal will harden yes....I just covered with a piece of plastic wrap loosely until needed...

Just to give it a little time...not overnight or anything....

kloflin63 Posted 30 Dec 2013 , 4:03pm
post #9 of

I recently used AmeriColor Super Red 120 soft gel paste food color.  It worked perfectly.

 

My homemade super red coloring is this:  Unsweetened cocoa powder and Red liquid food coloring.  Work the cocoa powder into the liquid food coloring until you get a smooth paste consistency.  Add it to your white buttercream and mix well until smooth.  Very red and tastes chocolatey...yum.

 

Works for royal icing too.

LisaPeps Posted 30 Dec 2013 , 10:56pm

I make up royal icing using Wilton Meringue powder and replace the water with air brush colours. Then I add gel pastes afterwards to get it to the right colour. Made black super easily using that method! 

cakealicious7 Posted 31 Dec 2013 , 12:12am

ASome really great tips on here!

cakelove2105 Posted 31 Dec 2013 , 4:15am

Hey!! Thank you all for your suggestions and comments. Great tips. I'm sure next time I'll get the red I'm looking for. In my opinion, red and black are really hard colors to get. I've never got a real black or red. I guess there must be some kind of mixture or method to get them. 

MyFairDiva Posted 31 Dec 2013 , 12:08pm

AAccording to an instructor I had, you're supposed to add a little color every day, mix well and let it sit in a dark place, so you should make it days in advance to get a bright shade.

cakelove2105 Posted 2 Jan 2014 , 2:13am

Quote:

Originally Posted by MyFairDiva 

According to an instructor I had, you're supposed to add a little color every day, mix well and let it sit in a dark place, so you should make it days in advance to get a bright shade.

Do u mean make the royal icing and add a little bit of color every day? if so, how do you storage it so it do dry and keep the consistency ??

Annabakescakes Posted 2 Jan 2014 , 6:14am

I use very small bits of royal when I use it, so I buy royal icing mix, and just use airbrush colors as the liquid, but that is for piping on cakes. I don't know how it would taste on a cookie. 

MyFairDiva Posted 2 Jan 2014 , 11:14am

ATo keep it fresh I stored it in an airtight container, with cling film between the lid and the RI, the film has to touch the Royal Icing in order to prevent a crust forming. Then goes in the fridge.

SimplySix Posted 17 Aug 2014 , 6:48am


I use Americolor Super Red a lot. And I try to plan on making my RI 2 or 3 days in advance if I can and my butter cream I like to leave set overnight (in an air tight container, of course.) Learned my lesson the hard way when after many failures I decided to give it another last minute go for the Elmo cupcakes my daughter requested to show of to her class on her 6th birthday. Ugh. Thankfully, it was a bunch of kids who, I am sure, didn't notice in the least- but I did and ever since I make my frostings, at least, 24 hours in advance when I can. (Not all my colors- but my red, for sure!)

I store my BC in air tight- perfect fit- containers because I hate that layer of crust but for the RI reds I use little painters storage cups with the screw top lids (I do cookies, not cakes, so don't make things in bulk very often) and I usually leave a little room in them. Don't know if that makes a difference but mine always darken after a day or two.


 

Quote:

Originally Posted by liz at sugar 
 

 

On the sitting out note - it needs to be uncovered to darken up.  If you put it in a container with a lid, it doesn't darken until you use it and it hits the air for awhile.  Kind of strange, but that is what happens for me.  I use Americolor gels.

 

Liz

MBalaska Posted 17 Aug 2014 , 4:50pm

Super strong color is why I also purchase Powdered Food Colors in jars.  Generally I only need to buy Red, Navy Blue, and Black powder.  Using powder along with gels gives a powerful strong color.

kloflin63 Posted 20 Aug 2014 , 3:18am

I love the Americolor Super Red.  However, if I am out of Americolor I use liquid red food coloring mixed with Cocoa Powder until I have a gooey paste.  Then mix that in with my Royal icing or Buttercream.  Not only do I get a rich dark red color, but it tastes really great too.

costumeczar Posted 20 Aug 2014 , 3:40am

Adding orange to the red also helps.

cakelove2105 Posted 5 Oct 2014 , 5:27pm

Thank you all for your suggestions. I apologize for the Thank-you-message delay, I just realized I had some many new answers on this post. I really appreciate it !

Quote by @%username% on %date%

%body%