A tip I had learned was to add a little cocoa powder to your frosting before adding the red food coloring. This is along the lines of starting with a darker frosting base. You don't need to use as much red to get a deep shade and you get a little chocolate flavor.
Try using the powdered red foodcolouring with a tablespoon of melted frosting, add 1/4 to 1/2 teaspoon of de powder. Mix the melted red mixture with your batch and you should be able to get a bright, not grainy looking, not overly stiff red frosting!
That's awesome Yeni!! it's so great to find something you that much when you're young ❤️ I love making cinnamon rolls too! they're such a great way to start the day /weekend 😊
Microwave worked well for me!! After adding the red in normal amount, then microwave in short bursts about 10 seconds at a time. Depends on amount you're making Keep doing that until the color is right Then full chill it and rewhip it. I think it accelerated the oxidization that happens from letting it sit normally
Thanks for the information Chels !! I appreciate the ways you present the topics to your viewers !! A REQUEST for future videos... I'd love to see a video on different ways to flavor buttercream, with real fruit purees, freeze dried powders or artificial flavors ect. ( When it comes to making a flavored buttercream I always wonder if I should add vanilla extract and an additional flavor to it or just the flavor I want to make... So I would love your input !!) Id also love to see a video on a variety of how to make fillings for vanilla /chocolate & more cakes.
That's a great idea! it can vary based on the flavor, but I love trying different methods for different flavors, so I'll try to share more of that part of the process in my future videos 😊
I've been looking for alternatives to regular "food coloring" especially red food Dye. I used to make cakes all the time but since learning how toxic food coloring is, I have completely stopped. My 2 year old was diagnosed with regressive autism and my 3 yr old diagnosed with ADHD.. One of the biggest things I have been told to help them is to remove all food coloring from their diets..
Hi Chelsweets, Great video. When you let your buttercream sit out to darken, what do you store it in? I usually store my buttercream in metal mixing bowls in the fridge to darken but I’ve noticed it becomes quite runny after I’ve taken it out and mixed it. Any idea why? Your help is appreciated. Thank you.
Hi Chelsey, Just in time for Christmas... A reminder for your viewers when you’re making Royal Icing. For all of the dozens of Christmas cookies you’ll be making in a week or two. Royal Icing also deepens in color so, please remember that or you’ll wind up with a Toy Solider with a Holiday Suntan. 😂🤣😂
I used the heating method. I microwaved it until it was melted and runny and got very dark in color. then I put it in the fridge overnight, the next day it got thick like a regular buttercream consistency so I got really happy. But once it came back to room temperature it was too soft but spreadable, I used it to ice my cake anyway but it ended up sliding off my cake which was very upsetting:( 💔💔💔💔 not sure how to fix this problem.. probably I will go back to let it set overnight method
I tried making the royal icing the day of. BIG MISTAKE. I ended up adding way too much gel coloring to try and have it develop. good thing i tasted it first because it was AWFUL. note to self- dont buy wilton, and make in advance.
Chelsey! Great video. I tried to make a red frosting a couple of weeks ago. It was so challenging. I used Super Red and then used an airbrush machine with red spray. It achieved a bright red. My IG is @mycakeartist. You will notice the red cake because it is my only one. Hearts :-)
A tip I had learned was to add a little cocoa powder to your frosting before adding the red food coloring. This is along the lines of starting with a darker frosting base. You don't need to use as much red to get a deep shade and you get a little chocolate flavor.
Exactly! I've done that for years myself, and you can easily control the color! 👍💖
I love that idea Wanda! I'll have to try it out next time!!
ABout how much cocoa powder would you add?
It works very well i do the same when I'm making black frosting as well.
Try using the powdered red foodcolouring with a tablespoon of melted frosting, add 1/4 to 1/2 teaspoon of de powder. Mix the melted red mixture with your batch and you should be able to get a bright, not grainy looking, not overly stiff red frosting!
I’m 16 and I loveeee baking. I’ve been baking ever since I was like 10/11. My favourite thing to make are cinnamon rolls and red velvet cupcakes 🤩❤️
That's awesome Yeni!! it's so great to find something you that much when you're young ❤️ I love making cinnamon rolls too! they're such a great way to start the day /weekend 😊
Microwave worked well for me!!
After adding the red in normal amount, then microwave in short bursts about 10 seconds at a time. Depends on amount you're making
Keep doing that until the color is right
Then full chill it and rewhip it.
I think it accelerated the oxidization that happens from letting it sit normally
If you do the red and black method but with yellow instead of black it works great too. It is typically my go to for a bright red.
Never would have thought to use yellow!! I'll have to try that next time ❤️ Thank you for sharing Britney 😊
@@Chelsweets very welcome.
Excellent experiments!
Thanks for the information Chels !! I appreciate the ways you present the topics to your viewers !!
A REQUEST for future videos...
I'd love to see a video on different ways to flavor buttercream, with real fruit purees, freeze dried powders or artificial flavors ect. ( When it comes to making a flavored buttercream I always wonder if I should add vanilla extract and an additional flavor to it or just the flavor I want to make... So I would love your input !!)
Id also love to see a video on a variety of how to make fillings for vanilla /chocolate & more cakes.
That's a great idea! it can vary based on the flavor, but I love trying different methods for different flavors, so I'll try to share more of that part of the process in my future videos 😊
Thank you for tricks and tips 😊😊
Anytime LeAny 😊
Such great tips. Thank you for sharing.
Thank you ❤️❤️❤️
Have to be careful too using like strawberry powder or beet color for people with food allergies. But I agree trying to get red is hard.
I've been looking for alternatives to regular "food coloring" especially red food Dye. I used to make cakes all the time but since learning how toxic food coloring is, I have completely stopped. My 2 year old was diagnosed with regressive autism and my 3 yr old diagnosed with ADHD.. One of the biggest things I have been told to help them is to remove all food coloring from their diets..
In that case I'd suggest using beet root poweder or strawberry powder mixed with a hint of cocoa!!
I know from watercolor painting adding green...just a smidge like you did black...to the red will darken it.
Right on time for a citizenship cake I have to make this weekend! 🇺🇸 woohoo!!!
Yay!! So happy to hear that, I'm sure your cake will turn out great Carine!! ❤️
Thanks so much..Gracias
Can you do the leave the frosting on the counter overnight tip with swiss meringue buttercream though?
I've found that Candy N Cake Powdered Colors are the best, especially if you are trying to get a deep red or a really black!!!!
I'll have to try these out too!! thank you for sharing Kitty ❤️
Hello...thank you for the tips..
Do they work on whipped cream frosting as well?
Thanks for the testing.
How do you make your buttercream thick? That thickness that is great for Russian tulips? Thank you!
Hi Chelsweets,
Great video. When you let your buttercream sit out to darken, what do you store it in? I usually store my buttercream in metal mixing bowls in the fridge to darken but I’ve noticed it becomes quite runny after I’ve taken it out and mixed it. Any idea why?
Your help is appreciated. Thank you.
leaving on countertop for 3day technic can be used on Swiss marine buttercream? Kindly suggest :)
Add a liitle brown to red .so that you can get bright red
Does these work for whipping cream as well?
How much of the LorAnn red powder did you end up using for one batch of frosting?
Thanks! ❤️ Your videos!!!
Can you please share how to store properly if I make the Buttercream in advance?
Senn I was little I been whaching you on TV and now I'm working in the bakery
Chelsea is this American buttercream or Swiss ? Did you find it makes
A difference for the various buttercreams?
CaliforniaTami I assume it’s American buttercream. That’s what she uses most. Swiss Meringue buttercream is harder to color.
Yup, this is american buttercream! I find it is easier to color than other types ❤️
Swiss meringue is so yummy. Never went back to american.
Love all your tips Chelsea! I watch your videos on my tv...wondering if you have a microphone or would consider getting one to avoid the echo? Xx ❤️
Aw thank you Jessica!! I have a microphone for filming but I always run into technical difficulties when I try to use it 🙈 I need to get a new one!
Hi Chelsey,
Just in time for Christmas... A reminder for your viewers when you’re making Royal Icing. For all of the dozens of Christmas cookies you’ll be making in a week or two. Royal Icing also deepens in color so, please remember that or you’ll wind up with a Toy Solider with a Holiday Suntan. 😂🤣😂
Does coloring only works with american buttercream? My colored SMBC has separated and looked like disaster. The color is separating so bad
Hi
Love your videos
Please teach 3D effect cake
Very inspiring, I guess there are different shades according to preference :-)
Exactly! and thank you Danerie ❤️
I used the heating method. I microwaved it until it was melted and runny and got very dark in color. then I put it in the fridge overnight, the next day it got thick like a regular buttercream consistency so I got really happy. But once it came back to room temperature it was too soft but spreadable, I used it to ice my cake anyway but it ended up sliding off my cake which was very upsetting:( 💔💔💔💔 not sure how to fix this problem.. probably I will go back to let it set overnight method
The technique I've seen is microwaving a small amount and then add it to the rest of the batch.
How can you get a deep red with non dairy whipping cream, it always turns pink and once you zap it in the micro it liquifies
when i use more colour the taste of cream is change can u help please
I tried making the royal icing the day of. BIG MISTAKE. I ended up adding way too much gel coloring to try and have it develop. good thing i tasted it first because it was AWFUL. note to self- dont buy wilton, and make in advance.
These dark colours are too attractive. But every time when use deep colours icing becomes bitter......any help
am having the same issue somebody help us
Chelsey! Great video. I tried to make a red frosting a couple of weeks ago. It was so challenging. I used Super Red and then used an airbrush machine with red spray. It achieved a bright red. My IG is @mycakeartist. You will notice the red cake because it is my only one.
Hearts :-)
Thanks, and that's awesome, your cake looks fantastic!! ❤️
I just made red frosting and it tastes bitter arrrgh! I had to throw it out
I read that poppy red..has no flavor
I used red powder colour n it taste horrible 🤮🤮