Strong-Red Color Royal Icing? How?
Decorating By cakelove2105 Updated 5 Oct 2014 , 5:27pm by cakelove2105
Hello everyone here,
I spent almost 20min adding red color to my royal icing but still didnt get a real red color. It looked mostly like a dark pink. How can I get a strong red royal Icing?? is there any other color i can add so I dont waste whole battle of color without getting the red?
thanks a lot :)
ANot sure if you can get Sugarflair colours where you are, but I used the 'Sugarflair Red Extra' paste to colour the red royal icing in my profile picture.
AI agree, pastes do affect the consistency but it was fine for what I needed it for (piping small beads). I did try red dust first actually, but ran out before I got the red I wanted. Nothing like doing things last minute on Christmas Eve ;)
HI, This is how we always did it at our bakery....It works for buttercream, royal, fondant whatever...
I was actually thinking about a picture tutorial but didn't know if anyone would be interested...:)
Anyway use gel pastes...whichever ones you like...I always used americolor super red...but I'm sure others are just as good...
So with your icing in a bowl big enough to give you working room...Pull a small amount off to the side...I mean like a couple tablespoons....color that...It's easy to get that red you want with a small amount....Continue to color just small amounts Then mix them all together....Let is sit too...it will darken up....
I hope that helps....thanks
Quote:
HI, This is how we always did it at our bakery....It works for buttercream, royal, fondant whatever...
I was actually thinking about a picture tutorial but didn't know if anyone would be interested...:)
Anyway use gel pastes...whichever ones you like...I always used americolor super red...but I'm sure others are just as good...
So with your icing in a bowl big enough to give you working room...Pull a small amount off to the side...I mean like a couple tablespoons....color that...It's easy to get that red you want with a small amount....Continue to color just small amounts Then mix them all together....Let is sit too...it will darken up....
I hope that helps....thanks
On the sitting out note - it needs to be uncovered to darken up. If you put it in a container with a lid, it doesn't darken until you use it and it hits the air for awhile. Kind of strange, but that is what happens for me. I use Americolor gels.
Liz
I had this problem last week trying to make red RI....I got a coral pink!! I used sugarflair holly red paste. Anyway, we decided not to use it and just went with plain white to pipe with.
With letting it sit out to darken, won't it go hard? or set/ go lumpy whilst waiting for the colour to darken?
I recently used AmeriColor Super Red 120 soft gel paste food color. It worked perfectly.
My homemade super red coloring is this: Unsweetened cocoa powder and Red liquid food coloring. Work the cocoa powder into the liquid food coloring until you get a smooth paste consistency. Add it to your white buttercream and mix well until smooth. Very red and tastes chocolatey...yum.
Works for royal icing too.
Hey!! Thank you all for your suggestions and comments. Great tips. I'm sure next time I'll get the red I'm looking for. In my opinion, red and black are really hard colors to get. I've never got a real black or red. I guess there must be some kind of mixture or method to get them.
AAccording to an instructor I had, you're supposed to add a little color every day, mix well and let it sit in a dark place, so you should make it days in advance to get a bright shade.
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According to an instructor I had, you're supposed to add a little color every day, mix well and let it sit in a dark place, so you should make it days in advance to get a bright shade.
Do u mean make the royal icing and add a little bit of color every day? if so, how do you storage it so it do dry and keep the consistency ??
I use very small bits of royal when I use it, so I buy royal icing mix, and just use airbrush colors as the liquid, but that is for piping on cakes. I don't know how it would taste on a cookie.
ATo keep it fresh I stored it in an airtight container, with cling film between the lid and the RI, the film has to touch the Royal Icing in order to prevent a crust forming. Then goes in the fridge.
I use Americolor Super Red a lot. And I try to plan on making my RI 2 or 3 days in advance if I can and my butter cream I like to leave set overnight (in an air tight container, of course.) Learned my lesson the hard way when after many failures I decided to give it another last minute go for the Elmo cupcakes my daughter requested to show of to her class on her 6th birthday. Ugh. Thankfully, it was a bunch of kids who, I am sure, didn't notice in the least- but I did and ever since I make my frostings, at least, 24 hours in advance when I can. (Not all my colors- but my red, for sure!)
I store my BC in air tight- perfect fit- containers because I hate that layer of crust but for the RI reds I use little painters storage cups with the screw top lids (I do cookies, not cakes, so don't make things in bulk very often) and I usually leave a little room in them. Don't know if that makes a difference but mine always darken after a day or two.
I love the Americolor Super Red. However, if I am out of Americolor I use liquid red food coloring mixed with Cocoa Powder until I have a gooey paste. Then mix that in with my Royal icing or Buttercream. Not only do I get a rich dark red color, but it tastes really great too.
Thank you all for your suggestions. I apologize for the Thank-you-message delay, I just realized I had some many new answers on this post. I really appreciate it !
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