How to Make Red Frosting {Red Velvet}

Easy red frosting recipe that’s not pink, homemade with simple ingredients. This deep, dark red velvet icing is bright, vibrant, rich, creamy and perfect for piping.

Easy Red Frosting That is Not Pink in Glass Bowl on White Background
Red Velvet Frosting Piped on White Background
Homemade Red Buttercream Icing in Piping back on White Background
Easy Red Frosting (Red Velvet) in Glass Bowl on White Background
Print Recipe Pin Recipe
No ratings yet
Rate this Recipe »

Easy Homemade Red Frosting (Red Velvet)

Prep Time: 20 mins
Total Time: 20 mins
Easy red frosting recipe that's not pink, homemade with simple ingredients. This red velvet icing is bright, vibrant, rich, creamy and perfect for piping.
Yield: 2 Cups


  • 1/2 cup Butter, Unsalted, Room temperature
  • 1/2 cup Shortening
  • 1 tsp Vanilla extract
  • 4 cups Powdered sugar
  • 3-4 tbsp Heavy cream , Or milk, More or less depending on the consistency you want
  • Red gel coloring, I prefer the Americolor brand over the Wilton one


  • Add butter and shortening in a large mixing bowl and mix until smooth.
  • Add vanilla extract and mix until just combined.
  • Add powdered sugar (1/2 cup at a time), while continuing to mix.
  • Add milk (1 tbsp at a time), while continuing to mix until you reach the desired consistency. 
  • Add a generous amount of red food coloring (about 3 deep squirts) and mix until evenly distributed. The frosting will mostly likely be looking like a dark shade of pink.
  • Spoon out 1/2 cup icing and transfer to a bowl.
  • Add a 1 more squirt of red coloring until the color is even brighter and more vibrant.
  • Heat in microwave for about 15 seconds or until frosting is runny.
  • Mix with a spoon and you will notice this runny icing is bright red now.
  • Add this runny frosting into the original bowl of icing and mix until the red color is evenly distributed.
  • Cover and chill in fridge for at least 3 days but preferably 5 days to allow the shade to truly deepen and develop further. This is a crucial step and cannot be skipped.
  • When you are ready to use this icing, remove bowl of icing from fridge and let it come to room temperature.
  • Then, fill a piping bag and start piping your cake and cupcakes.


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 2 weeks. 
  • This icing is enough to frost 24 cupcakes (simple design) and one 8×2 round cake.


Calories: 1876kcal, Carbohydrates: 240g, Protein: 1g, Fat: 105g, Saturated Fat: 47g, Polyunsaturated Fat: 16g, Monounsaturated Fat: 35g, Trans Fat: 9g, Cholesterol: 147mg, Sodium: 378mg, Potassium: 43mg, Sugar: 236g, Vitamin A: 1749IU, Vitamin C: 1mg, Calcium: 32mg, Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 1876
Author: Abeer Rizvi

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating