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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.

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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

Ingredients

  • 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

Instructions 

  • 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.

Notes

  • 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.

Nutrition

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

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