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here are seven tips to make truly red
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buttercream for cakes at Christmas
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Valentine's Day and the rest of the year
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first of all I don't recommend using
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liquid colors to get red buttercream
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because you need a lot even with this
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much red liquid coloring I'm still not
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making red and if I added more I would
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make this buttercream really runny and
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difficult to work with use gel coloring
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instead starting with white buttercream
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or adding it to leftover orange or pink
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buttercream gels are much more
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concentrated than liquids with just a
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drop I can make this pretty coral color
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which is tip number two tint your
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buttercream to be much lighter than you
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want it to be this Coral shade is
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perfect next microwave the light red
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buttercream for 5 seconds in a small
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bowl or 10 seconds for larger quantities
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you'll melt the butter in the
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buttercream and the heat makes it much
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darker but obviously melted buttercream
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is not the right consistency to frost a
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cake or to pipe with so after stirring
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put the bowl of melted red buttercream
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into the freezer for 5 minutes the cold
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will darken the red color even more and
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it will also thicken the buttercream so
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it comes back to the right stiffness or
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consistency cover and leave to rest to
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let the color develop further which
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you'll notice happening over a few hours
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look at how much brighter this red
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buttercream has become it's perfect this
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resting period is really important
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because if you just use a lot of red gel
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to tint buttercream without using the
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microwave and freezer and without the
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resting period the color will darken
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after you decorate the cake as the color
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develops so the heart on this cake which
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started out bright red turned into a
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ruby red after 15 minutes in the fridge
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and after a few hours it's even darker
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almost burgundy or wine colored so if
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you skip the microwave and freezer and
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resting steps tint the buttercream a bit
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lighter than you want it to be like I
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did here for this Christmas cake knowing
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that by the time I fin decorating it it
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brighter a common question about red
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buttercream is whether it has an
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aftertaste let's taste it here this red
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was made using the microwave and freezer
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hacks and resting overnight so it was
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made with minimal gel and I don't notice
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a flavor at all but if you use a lot of
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gel or if the whole cake is covered with
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red buttercream like this one I
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recommend adding another flavor to
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disguise any possible aftertaste from
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the gel clear vanilla and clear almond
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extract are my go-to choices since they
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pair well with almost any flavor of cake
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and they do a great job of masking
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unwanted gel tastes without really
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changing the flavor of the cake this is
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my perfect chocolate cake recipe on the
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inside and it's so good so here are the
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highlights from this video use red gel
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coloring instead of liquid tint the
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color to be several Shades lighter than
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you want it to be eventually deepen the
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color using the microwave freezer and
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resting period And if you're using a lot
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of red butter cream add flavoring to
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prevent any noticeable Taste of the gel
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coloring I hope this has been useful
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subscribe for more cake decorating tips
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and visit my cake school on British gal
