How Do I make red icing?!

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To make red icing you do just add red food coloring to the icing. It does take quite a lot of coloring to get a nice red however. If you can get the gel or paste colors it works a lot better. They sell those colors at craft stores like Michaels and JoAnn Fabrics. You can also find them in any cake decorating supply store (check your phone book). They have colors which say they are not bitter tasting but they also will not give you a deep red.
The best way to get a nice red without using too much of the food color is to add color until it is about half the intensity you want the final product to be.....then let the icing set over night, covered, on the counter top. The red will deepen in color and be perfect to use.
Buttercream icing does not have to be refrigerated unless you are going to keep it, without using, for more than 2 weeks. The sugar in the icing preserves any milk product used in it. I have left icing out for a month with no problems. You can also use the tubs of icing which you can buy in the supermarket, they do not need to be refrigerated either. Mix them the same as your home made icing...letting the red color set over night to deepen in color. You will be amazed at how much darker it gets.
I have been a commercial cake decorator for 35 years. I always mix my deep colors the day before I am using them.

Usually you make icing with a bit of water or lemon or some other liquid with powdered sugar. You will want to sub in red food coloring in for part of the liquid. Do it drop by drop, mixing after each until you get the color you like. It is easier to add then to have to make more icing. You can also add some, go to pink and set some of that aside and then continue to make red. That would be nice for valentine's day.

here is the recipe to make red icing!!! hope u like it!!

Powdered Sugar Icing
2 cups powdered sugar
? teaspoon vanilla
2 tablespoons milk
Red food coloring

Mix the powdered sugar, vanilla, and milk together. Once dry add small amounts of milk and stir until the icing is runny enough to drizzle lightly from a spoon. Now add the food coloring, remember to do this a drop at a time as a little bit can make a dramatic difference.

There are two ways to do it.

! - Replace part of the milk in your icing with red food color. DO NOT add the red food color in addition to the milk, your icing will be too wet.

2 - Use Wilton Red Icing Color. Check the label carefully and make sure you get the 'No Taste" version. The regular red color gel has a bitter taste. Use a toothpick to add the icing color to the icing. Mix well with an electric mixer until the color is even. If you need to add more color, use a clean toothpick to add additional color.

Doc Hudson

FWIW, mu favorite icing is the Wilton Butter Cream Icing. It is delicious and decorates well.

Wilton Butter Cream icing

? Cup solid vegetable shortening
1/2 Cup Butter or margarine (1 stick)
1 TBS Wilton Clear Vanilla Extract
4 Cups Confectioners Sugar (1 pound)
2 TBS Milk
Wilton Icing Color of choice

Cream butter and shortening with an electric mixer. Add vanilla extract. Gradually add sugar, one cup at the time, beating well on medium speed after each addition. Scrape sides and bottom of bowl frequently. When all the sugar has been mixed in, the icing will appear dry. Add milk and beat at medium speed until light and fluffy. Makes 3 cups icing.

At this point you will have a nice white icing. For colors, use Wilton’s Icing Color Paste of powder. Use a toothpick to add the paste to the icing and mix well until the color is even. If you need more color, use a new toothpick for each new addition of color.

Keep the icing covered with a damp cloth until reedy to use. For best results, keep the icing bowl in the refrigerator, with a piece of plastic wrap pushed down to be in contact with the icing, when not in use. Refrigerated in an airtight container this icing can be stored for 2 weeks. Rewhip before use.

For Chocolate Butter Cream icing, ad ? cup cocoa powder or 3 1-ounce blocks of semi-sweet chocolate melted. Mix well a medium speed and ad two tablespoons of milk.

For Mocha Chocolate Butter Cream Icing, substitute two tablespoons of strong brewed coffee for the milk in the Chocolate Butte Cream icing.

If you want it to be a true red (not pink) I would suggest Wilton. I think they carry it at Wal Mart in the craft section.

wiltons