Kimbercakes posted:Sweet Prodigy posted:I agree with @Econlady when it comes to letting the icing sit so that the color can develop. I've left my icing to sit for several days and the colour become quite dark. That said, I've never used the color right food dyes, but their charts do show that a lot of drops are needed to make a deep red colour. Have you tried using Americolor or Wilton gels?
Yes, I’ve used the gels before, but I didn’t like them. To me, it’s hard to get the color out of the pod. I prefer to be able to just drop the color in. But I will try Americolor. I’ve used that brand before, but not for red. I’ve read somewhere about someone using powdered food coloring?? Have you heard of this?
I don't know of too many (any) people using powdered food coloring for royal icing. (It's more often used in chocolate, because water-based colorings like the brands/types we're talking about can cause chocolate to seize.) Powdered colorings should work in royal icing (they may take more stirring to dissolve), but both AmeriColor and Chefmaster liqua-gels (both have dropper tops) create a very concentrated red color. I don't think most cookiers have needed to look beyond these forms/brands.