RED BUTTER CREAM FROSTING please help!!!!
i really need help with how to get a bright but deep red frosting i was making a angry birds birthday cake for my son i researched how to get a great red butter cream icing so i made a white butter cream i used the americolor gel colours i have every type of red so i went to adding the red and it turned pink i kept adding more and no just a pink frosting the more i added the frosting just went funny and like separated so unfortunately i ended up having to buy him a cake i am so upset about it because i have always make my kids cakes and although i have difficulties sometimes as i am not a great cake decorator i always end up accomplishing it and people love it i do need to do some classes to learn some techniques to help me with these problems but atm that's not able to happen i really do want to make this angry bird cake just to prove to myself that i can do it i know that prob sounds silly but its really annoyed me as i have never purchased a cake i always make them anyway back to the question can anyone please tell me how they get a really nice red icing should i use Wilton red?? or if i should use the americolor what's the name of the colour i should use any help would be very much appreciated thanks :)
Replies to This Discussion
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Permalink Reply by twincakesvita on
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Hi katie, I use red-red from wilton. What I do is make my buttercream white, then I add the color. First it looks orange like, You let it sit for a few days and it gets darker red. thats how i do it. Hope it helps
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Permalink Reply by katie rickard on
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thanks that's the reply i have got from others on other forums as well is to let it sit a day or 2 so i will be trying this tomorrow :) thanks
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Permalink Reply by Sherry Qualls on
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also, to get a deeper red, try adding some burgandy after the red.
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Permalink Reply by Eileen S on
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I have also heard that if you start with a chocolate frosting it will be darker, but I've never tried it.
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Permalink Reply by Deah on
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I use Americolors red but it takes a ton so I try to avoid red BC. One more thing to consider, with every dark color the BC flavor alters a bit. Be sure to increase your flavoring for these colors.
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Permalink Reply by Lorraine Stewart on
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Hi, I had this same problem when I wanted to make red sugar paste/fondant (I know this is not butter cream but it might still work) I made the sugar paste/fondant orange using Wilton colouring paste, wrapped it up in a food bag for an hour or 2 then added Wilton red red colouring paste, I was then able to get a red colour that I was happy with. (I tried this after looking at a colour wheel online and thought that from orange it must go red. I found that red and black are the two colours that are very difficult to make. (With black..... Make it brown first then add black colouring paste) I know you didn't ask about black but it might come in handy at some point. Hope it works... Keep us posted as to how it turned put.
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Permalink Reply by Jerianne Mackenzie on
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Hi, I have taken a few Wilton classes. Very fortunately for me the instructor is a pastry chef. She told me to make buttercream & tint with "Electric Pink" gel paste, (I always use Americolors) let sit for a little while (hour or 2) then add "Really Red". If this isn't quite what you're looking for she said to add powdered red & let sit overnight, color will deepen. I haven't had to use the powder, was always able to get there with the gel paste(s). I made a pokemon cake with this method & the customer was very pleased.
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Permalink Reply by Denise V. Moses on
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Start out with cherry juice. Then, add the red food color. Also, I have seen on many websites to use Tulip red and not red-red because that causes the icing to have an after taste. Also, make this in advance so it will sit and turn red.
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