How do I keep the red color from bleeding into the white buttercream icing?

It should not bleed at all. I've never had color bleed on a well-crusting buttercream. What exactly are you doing that makes you think the color will bleed?

Everytime I make a cake with red coloring, it turns pink along the edges between the red and white icing. Is my coloring to dark maybe?

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if your buttercream become pink color, add a little bite yellow color....

Sorry about my previous post ~ there were all kinds of problems with the website when I posted that and I did it as a test, but was unable to go back and edit/delete it.

Don't worry, everybody ~ I did not have a stroke!