I have tried making bright red butter cream but it comes out looking curdle and not even red. I was wondering if the use of butter is the problem or my flavouring. I like using a bit of rum and almond. I don't use lime juice because I already know lime prevents you from catching certain colours. I manage ti get it fine in fondant.

Any suggestions?

I'm not sure. Maybe someone will chime in that can help you. Sorry

can you post the recipe you are using? There are lots of variations of buttercream and knowing exactly what is in yours might help.

Also, what kind of coloring are you using? Brand? gel or liquid?
And, what specific color are you trying to use in the brand you are using?

Wilton no taste red concentrated paste.

Recipe is

480g Icing Sugar
3ozs Margarine
3ozs Butter
6ozs Shortening
almond, rum and white vanilla to taste.

I Just recently made some bright red buttercream ( my nurse cake in my photos). It takes too much with Wilton colors, so I use Americolors Really Red (I think that's what it's called) and get the right color a lot faster with just a few squirts.

I use Americolor Super Red and Super Black nothing but for those two colors!!!!

Yes but do they taste. I had to make over a cake free of charge because the colouring made icing tasted bitter. Is Americolor Red a no taste?

I "build" to get my red. First I make yellow icing..mix well. Then add in orange coloring...mix well. Then add your red and whoala....you have red. As far as the brands go I have used both Wilton and Americolor. They both work fine but I think it takes less Americolor than it does the Wilton. HTH!

Nope the Americolor has no taste but add a little at a time and let it sit overnight. Believe me it gets darker and darker yet after it's on the cake. What I do is I keep a pail of black in refridge at all times I take my left over colors and throw them all together and add a shot of black to it and the red I take leftover pinks and some oranges and put in a shot of super red and that gives me red and black on hand at all times, the longer it sits the darker it gets.

when you beat the icing, do you beat the butter/margarine until its almost white.
i find it colours better. thanks for sharing how to make red.

The amount of red food coloring throws off the balance of the buttercream (made with crisco) and tends to make it seperate. Usually after it is in a bag.

I add cornstarch to the icing to help absorb the extra liquid and it has always helped me.

If you are making a full batch of red, you can replace the amount of water/liquid your recipe calls for for the liquid red food coloring.