I hate dealing with RED icing! I have colored my icing and it is red, just not a vibrant red that I was looking for. I have used americolor red in my buttercream. What can I do to get it that bright red?

this has got to be one of, if not THE hardest colors to come up with. Never, ever start from white (assuming you are working with b'cream). Instead, tint the icing a bright, bold pink or yellow or orange before adding any red gel/paste.
Then it will take much less and should not get that bitter taste many complain about.
IF you can tollerate (sp?) flavoring I recommend you add about 1/4 tsp UNsweetened KoolAid powder (per 1 cup of icing). (I have never actually measured how much KoolAid I add,) Any flavor that is red will work....personally I prefer black cherry. I've had people tell me strawberry has more color to it but I don't really think so When using KoolAid it really needs some 8-12 hours for the color to develop so color the icing the night before. I ususally put it in the frig overnight, then the next morning you take it out.....there might be many black specks - which are undissolved KoolAid granuals -but don't panic.....just give it a good stir & they will disappear

One other hint: Helpful if you only need a small amount of icing - say up to 1/2 cup: Wilton puts out colored icing in tubes. There's about 2 oz in it for about $1.50. They are SOOOO color satuated you can scrape out the icing and add it to yours - even white - and it will still be red I cut off the end of the tube to remove it.

Neat idea with the koolaid. How about black? Should you start with a Color like brown or purple?

Thank you SO much for that tip! I will definitely be using this!!

Coloring it yellow first will make orange. I make mine a washed out looking red, and start piping away. After 10-20 minutes, it turns a true red. LOVE Americolor colors, and Decopac colors.

Annabakescakes , yes it did turn red! It was light red yesterday but now its bright red! However, I don't always have americolor available so the koolaid trick is the ticket for times that I don't!! Thank you!!

I haven't had issues with Americolor when tinting my frosting red. I use all shortening so my frosting starts out super white but I've never had any bitterness or had to use a lot. Ive heard Tulip Red is good for this but I haven't tried it.

If you want red or black instantly use chefmaster liqua gel colors. Highly concentrated, use very little, no bitter taste and doesn't need to be made a day ahead. Just do a google search for a supplier.

I don't have any problem starting from white buttercream. I use Americolor gel. I avoid any taste (and staining) issues because I only use a couple of very thin layers of the highly colored buttercream over my regular buttercream.

For some reason, I picture the people having the most trouble getting to red are the ones with the little tub of Wilton red, and a toothpick dipped in it, then swirled in the bowl, repeat, ad nausem I have the huge americolor, like 16 oz. I upend that beotch and give a good squeeze, stir and im done!

I don't like Wilton colors. When I first started, BEFORE I found all of you wonderful peeps, (do they use that anymore?!), I was guilty of Wilton color blunders!! But, no more!

I used to also use Wilton. When I first started baking and decorating I thought Wilton was a god. If it said Wilton on it, it must be good...or so I thought. But over time I have stopped using most Wilton products. With Wilton I had to use so much coloring and it would streak and look odd.

Tried the black tip today! Worked wonderul! That was the easiest I have every colored my icing to black! Yes, I do use Wilton colors, mainly because they are most readily available and since I don't do cakes as a business I have to use what I can get locally. They work in a pinch though!

........How about black? Should you start with a Color like brown or purple?.........

Purple or blue would be the best. Most of the time I don't even use black, just a *very!* dark brown