When making red icing, you have to use LOTS of coloring. And I mean LOTS. Because of this, I always use Wilton's No-Taste red. Mix it up the night before so that the color has time to intensify.
I also use Serious Cakes' trick to use some orange and hot pink color along with the red.
Americolor is definitely better! I like the container better than Wilton too.
http://americolorcorp.com/
definitely a different brand of color will give you better results than wilton. Americolor seems to be more readily available now since they are being sold at Hobby Lobby across the US. otherwise cake supply stores usually carry it.
There are some other brands, but Chefmaster is the only one i can think of.
I use Super Red in Americolor and LOVE it!
In my instructor days, I always told students that no matter what Wilton Red you chose, you would never get a real "Christmas" Red!
I've always used CK's "Super Chinese Red" (made by Chefmaster?)with wonderful results. I often started with one of my other brand reds, or even a pink...then finished it up with the Super Chinese Red. By doing this I reduced the amoung of red I used. And as always, tinting icing at least several hours in advance always helps. 
I might have to try the powdered color idea sometime. 
I use Wilton's colors with excellent results:
I actually like Wilton's christmas red. You do have to use a lot though, and I find the result is a little better if you mix in a touch of Red Red with it. I used Wilton for this roof (& toadstools): http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1881906&sub=1881915
Quote by @%username% on %date%
%body%