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I always use the Americolor brand (not sponsored, just my very favorite food coloring)! I like to use the super red shade when making red buttercream. Alternative Food Colorings I prefer to use a baking spread like Stork for the cake, and unsalted butter for the buttercream as I find they provide the best results. This buttercream can be made weeks in advance and stored in the fridge until you’re ready to use it. Whether you’re making a cake for Christmas, Valentine’s Day or an Angry Birds cake, I hope these tips help you make the brightest, most delicious red buttercream!!
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results. When you make the caramel, make sure you stir constantly and get right into the edges of the pan or it can very easily burn. This recipe makes about 6 cups of frosting, which is enough to frost and fill an 8-inch layer cake. Tips For Making Super Red Frosting
How should the cake be stored and can it be frozen?
I’ve also tried out beetroot powder, which doesn’t give as vibrant of a color, but is a great alternative to gel food coloring. Surprisingly it doesn’t really change the taste of the frosting! ingredients: glycerol E422, propylene glycol E1520, silicon dioxide E551, water, colours E124 & E129
While we’re on the topic, I have one important piece of advice around making frosting in advance. As buttercream sits and/or thaws, it usually gets tons of tiny air bubbles in it!Another brand that I love that comes in a tube (and again so easy to use because of no messy spoons) is colour splash! They are quite similar to the rainbow dust Progel ones above, but still so good! I love using these as they are cheap to buy in my opinion, and worth it! Colour mill is one of the newer brands to me, and I am already in love – the range of colours that they offer is utterly insane, and worth the price. Yes, they are quite pricey but ohhhhh they are amazing. The quality of colour is insane! I was honestly a little blown away by all the colours that were on offer.
I also use the purple progel food colouring in my rainbow cake, and for the buttercream in my rainbow explosion cake. Read through the whole recipe before you begin. Sounds really simple but not doing this has tripped me up on more occasions that I care to admit! Spare yourself any nasty surprises. I actually added a lot more red gel food coloring to the frosting made the day of, and it still wasn’t really a deep shade of red.Red frosting is one of the worst offenders, and there are a few ways around this. The first option is to use a “no taste” red gel food coloring, which helps reduce the bitter aftertaste. The food colouring world is an absolute minefield, and I don’t blame anyone for a being a little perplexed as to which brand to buy!
Give your cakes an extra bit of sparkle with Sugarflair's collection of food colouring and other edible products. Sugarflair paste colours and products are ideal for anyone looking to add the perfect finishing touch to their cake! Cocoa Powder: Make sure you use proper cocoa powder not drinking chocolate powder, as that already has sugar added and will make these too sweet. Prepare/weigh out your ingredients before starting each section of the recipe, it’s so much less stressful! Flour: You need regular plain/all purpose flour for this, don’t use self raising as it has raising agents in it which we don’t want in a brownie.
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Allow each layer to cool completely before moving onto the next step. This will give you nice clean layers. Remove from the heat and continue stirring for a few minutes, then pour over the red velvet brownie layer and smooth out. My way around this is to flavor the frosting, either with a strong extract (like almond or coconut), or with cream cheese! I love using my cream cheese buttercream recipe when making red frosting.
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