Problems Making Red Icing

Decorating By Kristin100700 Updated 16 Mar 2007 , 6:59am by Briarview

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Kristin100700 Posted 16 Mar 2007 , 2:29am
post #1 of 12

I am trying to color buttercream a true red and all I'm getting is pink and brighter pink, even after letting it develop for hours. I have tried Wilton No Taste Red and Christmas Red. Does it just take a ton of color or is there some other secret I'm not aware of? Any suggestions?

11 replies
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aaversa Posted 16 Mar 2007 , 2:33am
post #2 of 12

When I made my son's Elmo cake it took a TON of coloring. I think I used at least 3 or more jars of No Taste Red coloring. Try more and you should get the red you're looking for. Good luck. icon_smile.gif

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beccakelly Posted 16 Mar 2007 , 2:34am
post #3 of 12

did you make it a dark pink with the pink color first? that helps, then add the red. also, using americolor i hear is better, but all i have is the wilton.

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wysmommy Posted 16 Mar 2007 , 2:36am
post #4 of 12

It takes a TON of red to get true deep red. The elmos I've done in my pics both took almost a whole thing of red each. It does seem like there should be another way doesn't it?

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jovigirl Posted 16 Mar 2007 , 2:37am
post #5 of 12

Christmas red makes pink or fuscia....
Use red no taste oe red red (wilton), that is what I used for my poinsettias in my pics...
I've never tried americolor but I've heard good things about it....

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tinascakes Posted 16 Mar 2007 , 2:38am
post #6 of 12

I always make pink first then add red.

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mkerton Posted 16 Mar 2007 , 2:39am
post #7 of 12

I bought Americolor red red and just now got the super red in the mail but havent tried that one yet. I did think that the red red did color better than the Wilton Reds, but it still took a bit more than I thought it would. before I got my Americolor I did use a bright pink before I started with the red.....

Good Luck though!

In my pics the red on the valentine's cakes were the Red Red from Americolor (but of course that was fondant not buttercream).

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leily Posted 16 Mar 2007 , 2:48am
post #8 of 12
Quote:
Originally Posted by tinascakes

I always make pink first then add red.




Ditto

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Wendoger Posted 16 Mar 2007 , 3:09am
post #9 of 12

...I've also started with orange ofr a brighter red...with Americolor it does work better than Wilton but still takes quite a bit...I've heard the powdered red color works the best.
thumbs_up.gif

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Kristin100700 Posted 16 Mar 2007 , 4:15am
post #10 of 12

Thanks everyone for the tips thumbs_up.gif A friend and I are trying to make a US Army Engineer castle for our unit's homecoming and of course the whole thing is red with black piping detail. A pink castle just doesn't fit too well with a bunch of military men icon_wink.gif We are both new to cake decorating so we are still learning the tricks of the trade.

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idoweddingcookies Posted 16 Mar 2007 , 5:46am
post #11 of 12

I have used both Wilton and Americolor - Wilton took the whole bottle for a small amount of icing and Americolor took a bottle for a large amount of icing. It still usually isn't a true red, unless you leave it overnight, trust me when you wake up in the morning - it will be red. The longer you leave it, the darker it will become.
Hope that helps some

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Briarview Posted 16 Mar 2007 , 6:59am
post #12 of 12

I'm not sure if you have what's called saveloy dye over there. I get mine from the butcher. This makes a deep blood red and is in powder form. The longer you leave it the darker it becomes so it pays to do it well before you want to use it. There are so many reds from orangey red to just about black red if you know what I mean. To me it is just a case of mixing lots together and making sure you have enough. I don't make buttercream and only use fondant so I am not much help.

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