Whether you’re making a cake for Christmas, Valentine’s Day or an Angry Birds cake, I hope these tips help you make the brightest, most delicious red buttercream!! Flour: You need regular plain/all purpose flour for this, don’t use self raising as it has raising agents in it which we don’t want in a brownie.

Please Note: Customised or personalised items are excluded from the regulations and cannot be returned. Due to food safety concerns, ready-made cakes are not subject to return unless considered faulty or not fit for purpose. Extra' paste / gel colours are maximum concentrated professional icing colourings made in the UK by Sugarflair - the world's top icing colour specialists Colour mill is one of the newer brands to me, and I am already in love – the range of colours that they offer is utterly insane, and worth the price. Yes, they are quite pricey but ohhhhh they are amazing. The quality of colour is insane! I was honestly a little blown away by all the colours that were on offer. My final tip helps manage the bitter flavor that bright red buttercream usually has. I am the first to admit that most frosting made with lots of food coloring tastes bitter.NOTE: If possible, make this frosting at least three days in advance. As you thaw the frosting, let it sit out overnight at room temperature to develop a super deep red color. Please note: Edible printers will lose their warranty if you use edible icing sheets with the printer You could also use strawberry powder to flavor the frosting, and naturally begin to color it red (like I do with my strawberry frosting recipe).

There also are some wonderful natural red powdered food colorings. If you’re looking for a natural way to make red buttercream, I suggest going this route.

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If your caramel has burnt bits running through it, while it’s still very hot, pass it through a fine sieve straight onto your brownie. This should remove most of them. Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 5 teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour. Can this recipe be made gluten or dairy free? Below are the most important tips I learned while testing out what ingredients and methods work best for making bright red frosting. Use The Right Type of Food Coloring Like I mentioned above, another great way to avoid bitter taste is to use powdered red food coloring! It works great, and you can’t taste it at all!! Flavor Your Red Frosting

customers wishing to avoid alcohol can use water to thin but this will take longer to dry andwon't give as good a finish I have quite a few tips to make frosting that is a deep, true red color. The first is to use gel food coloring! Photo of a cake made with bright red frosting, colored with Americolor red gel food coloring.To make your buttercream smooth again, all you need to do is give the frosting a really good stir with a rubber spatula. Powdered food coloring is less commonly used but is another wonderful way to get a bright red frosting. If you follow my tips above and your buttercream STILL doesn’t look as dark as you want, don’t worry. ingredients: glycerol E422, propylene glycol E1520, silicon dioxide E551, water, colours E124 & E129