use Americolor red is the best advice I can give you.
If you only have wilton, color it pink first, then use the no-taste red to finish coloring it.
Also, try to make it 1-2 days before you need it, red (and other dark colors) get darker the longer they sit.
best way to make red is color you buttercream a darker pink then add the red takes less red color I use americolor
use Americolor red is the best advice I can give you.
If you only have wilton, color it pink first, then use the no-taste red to finish coloring it.
Also, try to make it 1-2 days before you need it, red (and other dark colors) get darker the longer they sit.
I recently needed red buttercream and I used Americolor but I wasn't as impressed as I expected to be. I read on here all the time about this brand being so superior to Wilton but I didn't find that to be the case at all. Not saying it's inferior or not a good product, just that there didn't really seem to be much difference. After using 2 packages of Americolor super red I got what I considered just a decent red and the taste of my buttercream was affected by all that color.
I had major trouble getting red a couple months ago when I did a Mickey cake. So much so that I went into my local cake supply store and said "HELP!" Here is what the lady there recommended, and what I finally did:
She suggested a container of Americolor Super Red and a shade of pink. She said it is very important that the shade of pink is JUST a lighter red and contains no other hues (blue, purple, orange, etc), otherwise it apparently hinders the red coloring. She also suggested that she's had better luck getting red to "hold" in icing recipes that use milk instead of water. She told me to use the pink coloring, take it to the color shown on the lid (a medium shade of pink - it's much like what's on the bottom tier of my Hello Kitty cake), then add that much coloring again. (it was approx 5 drops to get it that color, 5 more to darken, for a whole batch) then start adding the Super Red. She advocated doing it in the Kitchen Aid as well, because she said that would prevent having "blobs" of gel hiding out elsewhere in the icing. She also suggested adding more powdered sugar if the consistency of the icing changed. I did have to do this, as well.
I ended up using about 1/2 of a small bottle of Super Red in addition to the pink but I got my color AND the flavor was still ok. I used the same technique to color my red fondant for a later cake, and it worked beautifully.
I hope that helps, and I hope I remembered to explain all the wisdom the lady at the shop gave me!
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