I first added ALOT of Wilton No Taste Red - trying to make a pink base. I then added Americolor Super Red - it's still not red.

I mixed it last night and this am it wasn't any better. I am hoping it's darker when I get home from work. I feel that when ever I need a true color, I need to go buy the Wilton pre-made tubes.

What the heck am I doing wrong? What is the secret to red icing?

Please help.

Sounds like you already added a lot, so set it down and walk away! It will darken over time. That is the problem with the darker colors--you need to let them set a little bit to let them darken or else you will waste a lot of color gel.

I also had to use red icing for my Santa Clause this past weekend and I ended up having to use Wilton's No Taste Red + Americolor's Super Red - most of the tubes from both, then as missyek suggested to you, I walked away for a bit and let the color settle and got a good red color. Red and Black - always the hardest colors to achieve.

I haven't personally tried this but my Wilton instructor told me to add a package of cherry Kool-aide mix to the frosting then try to tint it with red. The only problem is that your icing will taste like the Kool-aide...if you consider that a problem.

I dont know if you can buy this were you live, but down here in Aus, we can get powdered colors that are made in France (the container doesn't have a name on it, sorry) and the dye content is really stronge and it works great. it is expensive at about $18.00 Aus for a jar, but worth the expense.

there is a red and black cake in my pics, which i used this powder to get the red..

kylie

edited to insert a link.

http://www.cakedeco.com.au/product.asp?productID=3012

To get a really red color you have to mix it for a few days. As it sets it will darken a shade or two. It will eventually turn red but you have to be patient.

You can also try starting your color off with pink. I usually do a hot pink or some shade of dark pink. Makes it easier. Then add your red. I have found that just plain ole red coloring is not really that red. YOu can mix other reds in with it. Christmas red, super red, flame red..... etc. If mix a couple you will get what you want. Good luck!!!

I usually mix Wilton red red and no taste red. You do have to use a lot and like others said, let it sit awhile. Hope this helps

If you're using the Wilton no taste red you'll need to add 1 oz (which is the entire jar of paste coloring) per 1 cup of icing. It's a lot, but you will get a red color & also the icing will get a little darker after it dries. If you look at my car cake in my photos, I used the 1 oz per 1 cup ratio & that's the color I got. Good luck!

missyek, I guess it just depends on how much icing you are trying to tint red. I've done an entire 4 teir cake (in my photos) in red and it took two weeks to get it the right color. If you are just making a cup or two it wouldn't take as long. I make icing in huge batches....so I'm not use to working with the smaller quantities.

I always use the store bought tubes as starters for red, then I add my own bc and more red dye and let set.
For black I use canned chocolate fudge frosting as my starter too.
Good luck

I found that if you color the icing very orange first and then add the red color to the icing and let it sit for a few hours, it will be very red. Also I make my black icing by first coloring the icing a dark brown, then adding the black color.

If you are using the Americolors it actually works against you to start with pink or orange to get to red. I've never had a problem or had to use the whole bottle of Super Red (or Super Black) to get a true red or black. It must depend on the type of buttercream that you start with. Hmmmm, I wonder what the key is!