I have to make dark red icing.
What can I do for less bitterness?

Thanks for the tip.

Nitu

One of the most important things I have learned when trying to make a dark icing is to make it a day or two in advance. The color will deepen as the frosting sits. I also try to use the Wilton "no taste" red and another dark red in combination. This helps to get the darker color and not be so bitter. Also many people say that Americolors will give you a darker tone with less product. I am waiting for my Americolor "samples" from my local supplier. She is getting them, and I get to be the tester!!!

I use a dark pink to color the icing first - get it as dark as possible and then add the "no taste" red.

Thanks. It will help me.

Nitu, I love your birdie avatar, he is just so cute!
Hugs Squirrelly

Squirrelly, Yours is cute too!!!!

Heehee, he is! No thanks to me, folks come up with these squirrels for me, if I was left up to my own devices, I wouldn't have a thing, haha!
So Daniela, your avatar is a picture of you right?
Hugs Squirrelly

Daniela, if this avatar is yours then it's not just cute but it's Hot.

By the way, anybody know the meaning of word Avatar" and which language?

I think it's Indian word, Avatar" means how you are looking?
In India there is lots of different language.
But this word is in Marathi language.
Does anybody know other meaning?

Nitu

I have a question about the wilton no taste red. When I use it, it bleeds into my other colors by the next day. I decorate the day before cake pick-up, and I either have to send it with a little bleeding, or do touch up before they get to my house. Does anyone else have this problem? I try to buy the powder red instead, but it's more convenient to buy the wilton at wal-mart.

My avatar??.......o..uhhhh...... yeah that's me alright Squirrelly. How did you know??

I have started buying powdered red coloring in addition to the red gel. I start out with the powder and get it colored to a deep pink, then add the gel. That way, you don't have to use nearly as much of the red and you don't get a bitter taste. It works very well for me.

Squirrellycakes...do you find that icing bleeds more if you put your cakes in the icebox??? By the way...I have gone back to using milk and half and half in my icing. I notice that it does better than the water. I read one of your posts a while back that water makes the icing crack a bit. Thanks for the tip.
traci

Well, I was thinking if there was condensation droplets, that these might cause the icing to bleed.
The last and one of the few times I have ever had this issue was with Alice's Cookie Icing, the recipe Bunnywoman posted on Wilton. Haha, before I get asked for it, here is is:
1 lb icing sugar (4 cups sifted)
3 TBSP meringue powder
1/2 cup butter
5-6 tbsp. of water
Inserting the method I used - Squirrelly
Oh yes, and in case anyone else would like to know, the icing method...
Well, using the paddle attachment on low, cream your butter until well softened. Then sift your 1 pound, (4 cups if you are measuring by dry measure) of icing sugar. I sift before I measure it. Add the icing sugar to the butter, one cup at a time, beating on low after each addition. In a separate bowl, sift your meringue powder, to be safe. Then add the water it calls for - some folks like to add warm water instead of regular tap temperature. Whisk it well before adding it to the butter, icing sugar mixture.
Most people will tell you that because an icing has meringue powder in it, that darker colours won't bleed, but I don;t find this to be true so if you are colouring the icing really dark red or blue or such, it will bleed out somewhat - moreso if the icing decorated cookies are stored in a cool place or frozen and then brought to room temperature, so keep that in mind when you choose colours. I found the icing tastes a bit like cream cheese icing. It works well and you can pipe with it. You may need to adjust by adding more or less water.
Incidentally, you don't have to follow this method, but I found that it worked best for me. The first time I made it I found that the meringue powder caused lumps if I just added it to the icing dry.

Anyway, the red and blue bled in this recipe. So I am convinced it has to do with the meringue powder and/or the water and possilby the fact that I use salted butter. Salt used to be used to set colours, in fabrics. But for some reason, probably combination of reasons, even possibly the minerals in water, this icing bled for me. The only other time that this has happened to me was when I froze an iced cake. Interestingly, this doesn't happen with the icing recipe I use for a buttercream transfer. But there is no water in it.
Buttercream Transfer Icing
1/2 cup Crisco shortening
1/2 cup butter, softened, I use salted
1 1/2 tsp. vanilla extract, I used the pure brown, but you will get an ivory tinge to your icing so you can switch to clear (the brown really does not affect any colouring except your white will be more of an ivory, but for eyeballs etc. it isn't noticable)
2 cups of sifted before you measure it out, icing (powdered) sugar
No other liquid and you don't need to dip your spatula in hot water or any of that stuff!
Blend butter on low until softened. Add Criso and continue on low. Add vanilla and continue on low. Add icing sugar, one cup at a time and continue on low until well incorporated. Then colour and apply.

Back to the problem at hand.
I would suggest letting each area of colour, set up before applying another colour next to it. Obviously if your room temperature is too hot, you are going to have to refrigerate your cake. But make sure it is well sealed up in a box, I would put the box also into a bag.
Hugs Squirrelly Cakes

Haha, but can you imagine our poor mother, labour pains for 26 years in between deliveries!
Hugs Squirrelly

I think we were worth it, don't you??

No argument from me, haha!
Hugs Squirrelly

You're so fun to joke around with!!!!!

You are too Daniela! Have to laugh to keep on going, right?
hugs Squirrelly

You said it Squirrelly!!!! I'm the type of person that loves to laugh and be happy all the time. Sometimes my best friend (who has very little patience may I add) will ask me how I do it because she'd love to learn my technique I can't explain it though. I can't seem to get mad at anything. I mean don't get me wrong, I can argue with my fiance for hours but it's over with and forgotten right away!! She, on the other, hand will hold a grudge with her husband for days!!!



Daniela

Life is too short to take ourselves seriously all the time!
Hugs Squirrelly

You said it Squirrelly!!