PLEASE HELP... I have a batch of icing done. It is suppose to be red but it is a pinkish color. Can I add another color to get it red. I have let it set for about 6 hours and it darkened a little but still not red.

what kind of food color are you using--the brand and the name of the color so someone can help you out--and how much icing do you have to color

I am using Wilton no taste red.

and It is about 3 cups.

yes put in more color--judge how much to add by how far you got first time--

 

see if it was grocery store food color--it likely would never get to red but on the other hand i haven't used grocery store red food color in eons either--

 

but anyhow --you should be able to get there--keep adding

I just used what I had I think it will be ok. BUT I was reading somewhere else where the girl added  cocoa. I might try that next time.///THANK YOU for your help...

I think the easiest way to get Red is to use pink coloring and then add your red coloring,  The pink gives it a little bit of a boost to the red you may want and another way is to use Ameri-color red.  Believe me, it gets red quickly and you don't use so much to get it that way.

AI've also read somewhere on here that someone put a touch of black to the red to make it deeper, hope that helps

Thank you VERY much. I have 2 full sheet cakes coming up for a Galla supporting wounded warriors. So I am going to need lots of red white and blue for it. I am going to do some testing with colors...Thank you again.

I have had this same problem, so thanks for all the replies also!  Have you all ever had trouble with the red icing tasting 'funny'?  I think when I color something deep red it starts to taste weird.  Am I doing something wrong?

I used to have the same problem with Wilton. I switched to AmeriColor and problem solved. I very rarely have to stress out about my reds; usually when I want it to be deeper I add a little bit of brown (never black). 

 

farmgirl2012 - you might be adding too much color, so essentially your royal icing just tastes like food coloring. 

A

Use "no-taste red" from wilton or tulip red from americolor. They do not have the bitter taste that other reds have.

Here's a trick I learned from a graphic designer to get that bright red color we all love but often have difficulty achieving.

 

Start with orange!  Color your white icing or fondant with orange first, then add the red.  I like the Americolor Super Red the best.  It still takes a lot of color, but the results are great!  I have tried it with the Wilton too and it does work, but it just takes even more color.

 

My cake decorating teacher taught us the cocoa method years ago, but I was never able to achieve that bright red color I wanted with it.

 

Good luck!

I always start with Wilton's deep pink then add lemon yellow and finish with red-red.  Attached is a Valentine's buttercream rose cake.  

The cake and piped leaves were frosted with the red color and the roses are Americolor tulip red.   Hope this helps.

Using Powdered colors in addition to the gels and pastes also helps deepen the color.