OK, I've made red velvet cake once before and used the liquid kind of color from the grocery store. THIS time I used Americolor super red and it's so disgusting! I tasted the batter and there is no way I can serve that. Will that taste bake out? I don't have the liquid kind on hand, and I now have to re-bake something.
Anyone use the super red with great results? Any other suggestions?
What does everyone else use?
only the red liquid, I can get a big bottle from my restauarant supply for $1.99. I would have figured the super red gel would have made the batter very bitter and I doubt it would bake out but never having used it, I am not really sure.
Oh man, I was just getting ready to make red velvet cupcakes and use the Americolor paste too! You should bake it and see if maybe the taste bakes out since you already have the batter made. That is such a bummer though )= I'm sorry )=
There is a recipe on this site for red velvet cake using canned beets (almost 4 cans) that have been pureed and drained. There is only a small amount of red food colouring that goes into the recipe. I have made it many times...each time to rave reviews. It tastes delicious, is wonderfully moist and is a good red colour.
i have an absolutely delicious red velvet recipe, and it uses 2 TBsp of red food coloring (i just use mccormick) and it doesnt adversly affect the flavor of the cake whatsoever.
Thanks gbbaker. I only used about 1/2 - 3/4 tbsp of the Americolor. (my recipe called for 2Tbsp as well) I just can't believe the difference in taste from the cake I made a few weeks ago. I'm not a fan of red velvet, but I thought it was quite good.
I love the recipe I use, it's just that the food color makes all the difference!!
Where can you get McCormick's?
mccormicks comes from any grocery store... its in the spices 
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