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Reply to "Red Royal Icing: How to Get a Dark Shade?"

Julia M. Usher posted:
Kimbercakes posted:

I always have trouble making red icing or frosting. I use the Wilton color right food dyes and it still come out like a very very dark pink. And by then I feel like I’ve used half the bottle of food coloring. Does anyone have any tips for making red? 

Yeah, don't use Wilton - it doesn't color as intensely as AmeriColor or Chefmaster. Some people let the tinted icing sit overnight to intensify, but I don't ever do this. I just tint to a shade or two less than I want, knowing that reds darken a lot when they dry.

I admit that only let it sit for a little while, but a newbie needs to let it sit and learn how it will intensify.

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