[MUSIC PLAYING]
Hey, guys, it's Tracy from the decorating
studio here at Wilton.
Are you looking to make a vibrant red icing
for your next decorated dessert?
One of the questions we get most often here at Wilton
is how to color red.
It can be a little more difficult to achieve
than some other colors, but today I'm
going to show you how to successfully color
your buttercream and royal icing red, step by step.
You can find the link to a helpful blog
post with tips and tricks to make the red icing
in the description box below, as well as the list of ingredients
and supplies you'll need.
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If you have any questions.
A true red is often hard to achieve,
as it requires a lot of food coloring.
It can take as much as 1 ounce of red icing color to 1
cup of icing to get a deep red.
This amount of coloring can affect the icing consistency,
as well as the taste.
If you only need a small amount of red icing,
we have several products that will give you
a vibrant red color, and they're ready to use for decorating.
The Wilton premade red icing pouch,
which includes two decorating tips;
Wilton ready-to-use red icing tube,
which can be used with any standard Wilton decorating
tip and coupler; Wilton red creamy decorator
icing, which can be used for piping or icing a cake;
and Wilton red cookie icing, which
you can use to ice cookies.
They're all easy to use.
If you want to color icing yourself,
we can help you with that too.
The key is to use the right kind of color for your project.
I would suggest using Wilton gel food color sets, Wilton icing
colors, or a Wilton Color Right, because they
are more concentrated than any other food coloring,
and they won't change the consistency,
like most liquid color can.
Wilton red gel food color can be found in our primary icing
colors four-piece set, and has a convenient dropper.
Wilton red icing colors come in these small jars
and are available in Red-Red, Christmas Red and No-Taste Red.
You might be wondering about the difference between these three
reds.
Christmas Red is a cool tone red.
Red-Red and No-Taste Red are both warm tones reds.
These thick, gel-based icing colors
will give you a bright rich color
that will not change the consistency of your cake batter
or buttercream or your royal icing.
If you're using our icing color jars,
keep in mind the size of your project.
You'll want to make enough icing in one batch,
as it can be difficult to try to match
the exact same color later.
If you don't want to color a big batch,
you can note how much red color you
use in teaspoon increments per cup of icing.
That will make it easier to replicate the color later.
For precise measurements, you can use Wilton's Color Right
food color, which comes in easy to control squeeze
bottles and a chart with color formulas.
The dropper system and color formulas
make it easy for you to create and recreate colors.
Color Right has two reds; red, which is warm tone,
and Crimson, which is cool tone.
It helps to start with a true white icing.
I would avoid any buttercream recipe with a high yellow dye
content, like an all butter icing
or a butter-flavored shortening, unless you
want a warm toned red.
I would also use a recipe with plain solid vegetable
shortening instead of a combination of shortening
and butter, like our Wilton buttercream recipe.
Keep in mind that our royal icing requires
slightly more color than buttercream
icing to get a vibrant red.
I'm going to show you how to achieve different tones of red
using the different color formats I showed you earlier.
All the measurements are for one cup of white icing.
If you're using gel food coloring,
use 10 drops for a lighter shade,
20 drops for a medium shade, or 100 drops
for darker shade of red.
Using icing color, a 1/4 teaspoon of red
will give you a light shade, 1 teaspoon for a medium shade,
and 1 tablespoon for a dark shade.
For Color Right, use 10 drops of red
to get a light shade, 20 drops for medium shade,
and 80 drops for a dark shade.
Here's an important tip.
All deep shades, including red, need time
to develop before you could see the true color.
So if you're following our directions
for the darkest shade of red and still looks light
after mixing it, try not to add any more color.
Cover your bowl and let the color develop for at least
an hour.
Even better, if you let it sit overnight.
Here's a bowl of red icing that I mixed yesterday.
You can see that the red is deeper compared to a bowl
that I just mixed.
I want to show you some easy color
recipes for achieving different types of red
using the jar icing colors.
These are just guidelines and you don't have to be precise.
So feel free to play around with the amounts.
Deep reds require Red-Red with equal parts of orange and rose.
Adding more rose to Red-Red gives you a crimson red.
Adding more orange to Red-Red gives you a fire truck red.
Combining Red-Red and Christmas Red gives you a brighter red.
Combining burgundy and Red-Red gives you a maroon color.
And combining Christmas Red and a touch of black
creates a ruby red.
Now adding a touch of brown to any type of red tones
down the brightness.
Just be careful not to add too much or your red
will quickly become maroon.
Lastly, let's talk about taste.
Using large amounts of color can make your icing
slightly bitter tasting.
So keep this in mind when making deep shades of red.
If you're using a large portion of red coloring
for decorating or icing a cake, I
would suggest using our No-Taste red icing color,
because it won't give you that bitter taste.
It's a warm tone red, so you have to make a few adjustments
if you prefer a cool red.
I hope this information was helpful,
and now you can confidently make red icing.
If you have any questions.
Leave them in the comments below and I'll
be sure to get back with you.
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I'm Tracy from the decorating studio.
Thanks for watching.