Red Buttercream Frosting
Learn how to make bright red buttercream frosting that actually turns red, not pink, with tips to avoid bitterness and deepen the color over time.
I’m sharing the exact methods that work best, including gel vs powdered food coloring, make-ahead timing, and a quick microwave trick for stubborn frosting.
How to make bright red buttercream
- Use gel or powdered red food coloring, not liquid
- Start with a white or light pink base
- Make it 1–3 days ahead so the color deepens
- Add a tiny drop of black if needed
- Use the microwave method as a last resort
- Flavor with almond, coconut, or cream cheese to reduce bitterness
Best Food Coloring for Red Buttercream
The best way to make bright red buttercream is to use gel food coloring or powdered food coloring. I don’t recommend liquid food coloring for this because you usually need too much of it, which can thin out your frosting before you get a strong red shade.
My go-to is Americolor Super Red gel food coloring because it gives a bold color without needing quite as much as other brands. If bitterness is your biggest concern, powdered red food coloring is another great option. It can create a beautiful red shade with much less aftertaste, but you’ll usually need more of it than gel.
You can also use natural options like beet powder or other natural red powders, but they won’t usually give you the same bright, true red color. They’re a nice option if you want to avoid artificial coloring, but the final shade tends to be softer and a bit more muted.
The Best Way to Get Bright Red Frosting
If you only follow one tip in this post, make it this one! I highly recommend making your frosting in advance. Time is the secret to getting buttercream to deepen from pinkish-red to a much richer, brighter red. I’ve found that frosting made 1 to 3 days ahead looks dramatically better than frosting made the same day, even when I add more coloring to the fresh batch.
It also helps to start with a white or lightly pink frosting base. A pink base makes it easier to build toward red, which means you can use less food coloring overall. If your buttercream starts out more yellow, it can be much harder to get a bright red shade.
If your frosting still needs a little help after resting, add the tiniest drop of black gel food coloring. And I mean tiny. A small amount can deepen the red beautifully, but too much can dull the color fast.
I usually use my American buttercream as the base for this because it starts fairly white and takes color really well.
How to Avoid a Bitter Taste
Bright red buttercream can taste bitter if you have to add a lot of food coloring, so I try to minimize that whenever I can. One of the easiest ways to do that is to use powdered red food coloring, since it usually has much less aftertaste than gel.
If you prefer gel, look for a “no-taste” red gel food coloring. It won’t completely eliminate the aftertaste, but it can help. Another trick is to add a stronger flavor to your frosting so the coloring isn’t the only thing coming through. Almond extract and coconut extract both work well here.
You can also make red frosting with a cream cheese buttercream base if that flavor works for your dessert. The slight tang helps balance the bitterness, and it’s a great option for cakes where cream cheese frosting makes sense.
Sometimes I also use strawberry powder to flavor the frosting, and naturally begin to color it red (like I do with my strawberry frosting recipe).
Quick Fixes if Your Frosting Is Still Pink
If your frosting is still looking too pink and you need a deeper red fast, don’t panic. First, give it a little more time if you can. Even a few extra hours can help the color develop.
If you need a same-day fix, try my microwave method. Scoop about 1/4 cup of finished buttercream into a microwave-safe bowl, add a little more red gel food coloring, and stir until combined. Microwave it for 5 to 10 seconds, just until it looks looser and deeper in color. Then mix that back into the full bowl of frosting.
This trick works really well, but it does soften the frosting temporarily. If it feels too loose afterward, let it sit for about 20 to 30 minutes so it can thicken back up before piping or frosting your cake.
If your frosting is still stubbornly pink after all that, the issue is usually one of three things: the brand of coloring, not enough resting time, or starting with a base that was too yellow.
Make-Ahead and Storage Tips
This frosting can be made in advance and stored in an airtight container in the fridge for up to 1 month or in the freezer for up to 3 months.
When you’re ready to use it, let it come fully to room temperature. Then give it a really good stir with a rubber spatula or re-mix it briefly on a low speed until it’s smooth again. Buttercream often develops tiny air bubbles as it sits, so this step helps bring back that silky texture.
A frosted cake can usually be stored in the fridge for up to a week or in the freezer for up to a month, as long as it doesn’t have a perishable fruit filling. If you cut into the cake and have leftovers, I like to spread a little extra frosting over the exposed cut edge to help keep it moist before storing it.
Frequently Asked Questions
Can I make red buttercream the same day?
Yes, but it usually won’t get as deep a red as frosting made 1-3 days ahead. If you’re short on time, use the microwave method on a small portion and mix it back in.
How much red food coloring do I need?
Start with 1 teaspoon of red gel food coloring or 2 teaspoons of powdered red food coloring, then add more as needed. The exact amount can vary by brand, but Americolor Super Red is one of the most concentrated gel options, while powdered color usually needs a bit more but has less aftertaste.
Can I use whipped cream instead of buttercream?
I don’t recommend it! Whipped cream doesn’t hold color nearly as well and can bleed more easily.
Does red buttercream stain teeth?
It can vary depending on how much coloring you use, but if you use a concentrated gel and don’t overdo it, it’s usually less of an issue than people think.
Why is my red frosting still pink?
Usually, the frosting needs more time, a better gel color, or a small boost from the microwave method.
Share Your Creations with Me!
I hope these tips help you make the brightest, most delicious red buttercream!!
If you try this red frosting recipe, please tag me @chelsweets and use #chelsweets so that I can see your amazing creations.
And if you have any questions about red frosting that I didn’t cover or if you have any tips of your own, please share them in the comments section below.
Bright Red Buttercream Frosting
Equipment
Ingredients
- 2 cups (4 sticks) unsalted butter, room temperature 454g
- 7 cups powdered sugar 907g or 2 lb. bag
- 1/2 tsp fine salt 3g
- 3 Tbsp heavy whipping cream, room temperature 30g
- 1 tsp vanilla extract or vanilla bean paste 4g
- 2 tsp almond extract – optional 8g
- red gel food coloring
- OR red powdered food coloring
Instructions
- NOTE: If possible, make this frosting 1-3 days in advance. As you let the frosting come to room temperature, let it sit out overnight at room temperature to develop a super deep red color. Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth.
- Mix in the vanilla extract, almond extract (optional), and fine salt on a low speed.
- Slowly add in the powdered sugar, 1 cup at a time. Halfway through, add 3 tablespoons of heavy cream to make the frosting easier to mix.
- Beat on low until the ingredients are fully incorporated and the desired consistency is reached.
- If the frosting is too thick, add additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
- Start by mixing 1 tsp of red gel food coloring or 2 tsp of powdered food coloring into the frosting once it's fully made, and add more as needed. Beat on low until it reaches the desired color. Powdered food coloring can be mixed directly into the frosting. It avoids bitterness well, but you’ll usually need more of it than gel color.
- To allow the shade to deepen, place in sealed piping bags or an airtight container and leave out at room temperature for a few hours or overnight. Then use as desired or place in the fridge until you're ready to use.
Video
Notes
Tips For Making Super Red Frosting
- Use gel food coloring (preferably Americolor Super Red) or powdered food coloring.
- Make this frosting several days in advance to allow the shade to deepen.
- Flavor the frosting with cream cheese or a strong extract (like almond) to avoid a bitter taste.
- Start with a pink frosting base to allow you to add less red food coloring.
- Add a tiny drop of black gel food coloring to deepen the shade more if needed.
- If your frosting still isn’t deep enough in color after trying the tips above, use the microwave method! Scoop ¼ cup of finished buttercream into a microwavable bowl. Add additional gel color, mix until the frosting reaches the desired color, and microwave for 5-10 seconds. The frosting should be runny but deeper in color. Mix this back into the full bowl of frosting, and you should achieve a true red color.
Making This Red Frosting in Advance and Storage Tips
- Make your frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months.
- Be sure to give it a good stir once it comes to room temperature to get the consistency nice and smooth again.
- A frosted cake can last in the fridge for up to a week or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
- If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.
Nutrition
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So how much Americolor gel food coloring do you use for a single batch of frosting? And do you only add red, or do you add other colors to deepen the color?
if you don’t have time to let it sit, you can add a TINY drop of black to help deepen it too! I add two generous squeezes, from my large food coloring bottles! not sure exactly how much that is, but I hope that helps! <3
I heard buddy valastro (cake boss) say he uses a bit of vinegar to take away the bitterness of red food coloring!
that’s interested! I’ve never heard of that before, but now I definitely want to try it!! thank you for sharing Janet 🙂
What tip did u use on the red cake to make the round swirls?
I used a wilton 1M tip 🙂
Can i use these same tips for normal Whipping cream? And what about adding vanilla flavor to the whipping cream. Do u think it would hide the bitterness of the color?
Sadly it doesn’t really work the same way with whipping cream :/ Whipped cream is a lot harder to vibrantly color!
I’ve always noticed how colored buttercream gets darker over time, but I’ve never thought to use that as an advantage!
How do you store your buttercream? Whenever I out it in the fridge, it tastes like the fridge later on ?.
Great question! usually put it in an airtight container, or in a bowl with Saran Wrap directly on top of it! I also don’t keep much normal food in my fridge though, so I don’t really run into that problem!! <3
when leaving the icing sit, aboit how long before you know whether its the red you need? I currently have in fridge since i do not need till the weekend, but its still pink looking to me
after a day or two you should know! If it’s still pink, you can try adding in a tiny bit of black, or you may need to try a different brand of gel food coloring!
thank you! i actually just added more red, i dont think I originally added enough lol, I do have to also thank you for all your tips, they helped me tremendously and made making cakes fun again instead lf stressful, thank you thank you!!
anytime!! so happy to hear that Heather 🙂
Can such bright red color be achieved using heavy whipping cream for icing. Which color and brand would you recommend?
sadly it can’t! whipped cream doesn’t hold color as well, and can bleed into the cake 🙁
Hi! Can you link which pink gel food coloring you use as the base for a red buttercream? Thanks!!
For sure! Here’s the link: https://amzn.to/2H3WqQO
I followed your directions about making the icing ahead of time and using the powder food coloring and it turned out so wonderful. I did Mickey/Minnie cupcakes and they were the most beautiful rich red. I did use the entire tiny container of the red powder but it was worth it.
I’m so happy to hear that! Thank you for sharing Alison 🙂
@Alison B., that’s good to know because I wasn’t sure if I should get the americolor gel food coloring or the powder because she mentioned the powder would be less bitter. But I was wondering if it was gonna be the same red so thank you
Do you sift your powdered sugar or is it 8 cups right out of the container?
I usually don’t because my powdered sugar doesn’t get clumps in it, but if you live in a humid environment you may want to sift your powdered sugar <3
Hello!! Thanks so much for your tips and recipe! I’ve just made this for a Mickey Mouse cake this weekend. So I’ve placed it in an air tight container in the fridge where it will sit for about 2 days. I followed the directions exactly (used Americolor red gel color) and my frosting looks a little separated…maybe I added too much color? Do you think there is a way to fix this or have you ever had this happen? Maybe when I pull it out on Friday to use it, I just will add more powdered sugar…any thoughts? I appreciate your advice!! :).
I have seen that before! Usually if you give it a good stir once it thaws it will come back together just fine! I’ve never really seen American buttercream separate unless something really watery is added, like fresh puree (i learned that the hard way when playing around with fresh strawberry frosting). I hope your Micky Mouse cake was a big hit!!
I remember visiting the paint shop and the sales clerk told me bright deep colours like orange, red, burgandy etc. Need a gray primer..the white primer doesn’t work bro g out the colour.
That hot me thinking about colourong frosting and if the same concept can be applied. I haven’t tried it yet but i intend to.
Idk about grey, but i do agree with this concept overall! For black frosting, I use chocolate frosting as a base (which is already dark). Sometime for red frosting I start with pink as the base, then build up to red, which can also make it easier!!
In general though, time is truly the best thing for bright / dark colored frosting!! The gel food coloring really intensifies over time <3
I ordered powdered color.(I’m short on time. Grandson’s Bday is Friday) Color came today. Only 5 grams. I thought it would be more and I’m freaking out! I have to cover an entire 5 layer (FLASH) cake in Red. The 5 grams won’t be enough, will it?
A little goes a long way, but you will probably need to add in some gel food coloring too if you’re going to make enough frosting for that big of a cake. You also could fill the inside with a white buttercream, and just cover the outside with red frosting (if you’re not already planning to do that)!
Also don’t forget the power of time! Make it in advance, and the color will get deeper!! Hope that helps, best of luck Anne! Please let me know how it goes <3
did you use americolor soft pink or electric pink for your base?
Hi Ashlyn,
I actually like using Americolor Deep pink! but I think those two options would work too!
hi! what shade of pink do you use from americolor? soft pink or electric pink as your base color?
I really wish you showed us a picture of what it looked like at the start before letting it sit. It’s great that there is an after but no before… I feel like my before is still too pink to even get close to a red
Hi Erin,
That’s a great point! I’m going to be making another batch soon, and I will take a before and after photo <3
It should be a light shade of red when it goes into the fridge to sit. What brand/shade of gel food coloring did you use?? Maybe try adding a bit more red before putting it in the fridge. Hope that helps, happy baking!
I want to make an Elmo from Sesame Street cake. Red is the majority color, but he has an orange nose. What would you recommend for the orange nose? Not sure what to do for his black mouth, any suggestions are much appreciated. Tyia
Hi Dieselle,
I’d suggest just using a bit of fondant, to keep things simple! You can order small quantities of premade fondant on amazon, like this kind made by wilton: https://amzn.to/2QEvSvI
If you don’t want to use fondant, you could also use some black buttercream! I share my recipe and tips for that here: https://chelsweets.com/2017/10/10/how-to-make-black-frosting/
Hope that helps, and that your elmo cake turns out wonderfully!! <3
Hi. I usually use white color and then add the red. However, all I have on hand is ivory. Will this work the same?
Hi Amy,
I’ve found that adding in light colors like that make a big difference in the end. Ivory can actually end up making the frosting a light shade of brown, so I don’t think I’d add it in! I like going the route of adding pink as the base is better in the long run. Hope that helps, happy baking!
Hi there ,thanks a lot for sharing your worthy experiment
Thank you Maryam!! 🙂
Does the red buttercream color your teeth when eating it? I need to make cupcakes and I’d be so embarrassed to see red smiles around the room. Also, any tips on how to achieve a deep navy without bad taser or tooth stain?
Hi Amy,
It can vary based on the amount and type of food coloring you use, but I have never had an issues with red mouths from my red frosting! I share all my tips for black frosting here: https://chelsweets.com/2017/10/10/how-to-make-black-frosting/, wand they can also be used to make navy colored frosting! Just start with a naturally dark frosting then use navy gel food coloring. Hope that helps, happy baking!
Hi there! I just made a batch of buttercream (5 cups worth) added about 6 squeezes of red. Color at the moment is a dark pink, borderline red. I am frosting cupcakes thursday (4 days) do you think I should refigerate the frosting or leave on the counter for it to darken?
Hi Chistale,
So sorry for the delayed response! What brand of gel food coloring are you using? I find that with americolor red gel food coloring the frosting is always red, just a lighter shade in the beginning. If your initial base is pick, you might want to try a different type of food coloring.
For the future, I’d say keep it in the fridge until the day before you need it, then let it sit out overnight the day before you plan to frost your cupcakes. I hope that helps, happy baking!
That frosting is absolutely gorgeous!! Amazing, I do have a question for you. Every time I have tried to make red buttercream frosting in the past it has Always been pink. So if I use the Wilton brand paste food color will I have the beautiful results that you have had?
Hi Tammy,
Thank you! I find Wilton red really doesn’t work the same way americolor does. I highly recommend getting americolor gel food coloring, I’ve never been able to make truly red frosting with wilton’s red gel food coloring 🙁
Hi… I just tried your red buttercream frosting as I want to make a ladybug cake for my niece…the buttercream frosting is delicious but I bought the americolor #220 super red and it’s not any where as vivid as your cake… I am going to let it sit for awhile to see if it darkens… what could I have done differently???
Time really is my best suggestion! You can also add the tiniest (and I mean TINIEST) drop of black to deepen it. But other than that, just letting it sit out overnight is your best bet. I hope that helps, happy baking Susan!!
Which shade of AmeriColor red did you use in the comparison? 🙂
Hi Stacy,
I used Americolor super red to make this frosting 🙂 Hope that helps, happy baking!
Hi! So I’ve been struggling with my red buttercream. Everytime I ice my cakes smooth and let them sit in the fridge they develop tiny dark spots all over!! This has already happened a few time and I cannot figure out why ? any advice or tips?? Thanks in advance!
Hi Cindy,
what type of food coloring are you using, and what brand? it sounds like it might not be mixed evenly throughout your frosting. I’d recommend mixing your frosting more thoroughly next time, or trying a different type of food coloring (I love americolor super red: https://amzn.to/2WcOUN2). Hope that helps, happy baking!!
Thanks so much! I was able find some online, and it’s so much better than even the Wilton!
I want to attempt a burgundy color next. One method I found online said to start with a chocolate butter cream, add the red, then add a little violet until you get the right color burgundy. Do you think it would work? I worry about it looking too dark/brown.
Thank goodness! Happy to hear that Stacy!!
I think that sounds about right! just be sure your chocolate buttercream isn’t too deep a brown color when you start, so that you can get it to the color you’re after. Hope that helps, and best of luck!!
Hi! Do you suggest making buttercream in advance for other dark colors? (Ex: navy, black, forest green, maroon)
Hi Veronica,
I totally do!! These tips apply to all dark colored frosting 🙂
Hi, so I’m attempting a cake for my colleagues and would like to make a burgundy coloured buttercream, can I use red mixed with cocoa powder? Thanks
Hi Mimi,
I’d actually suggest using a mixture of red and black gel food coloring! Just add the black super slowly, and remember it will darken in color over time <3
Hi! So if I were to make the red frosting, and ice the cake on the same day, then stick it in the fridge to be eaten about two days later, do you think the color will still deepen, even though it’s exposed to the cold?
Hi, I’m attempting a burgundy frosting and I used the americolor burgundy…It was very mauvy and had a bitter taste. Will it darken to a burgundy if I leave it in the fridge? I’m baking a cake and cupcakes for a bridal shower and I’m afraid I’ll have to use some other method to get the perfect burgundy! TIA 🙂
Hi! I found your recipe in hopes to make my own red frosting and I followed everything exactly except that I skipped over how much powder would be needed if I went down the powdered food coloring route. We have already refrigerated the frosting overnight, do you think we could still add the gel or liquid coloring if we let it come to almost room temp tonight?
Use coco powder and then red red wilton gel color and let it sit. It’ll turn deep red.
How much of the Wilton color did you use? I have the No Taste Red and the Red Red.
Hi Chelsey!! I am making an Elmo smash cake for a first birthday and I was wondering if you had any tips to making a red frosting that won’t stain the baby red?? Thanks ?
Hi how to makecred whipping cream please help me out with that??
Hi Chels! The powdered color is added by itself (will mix with the buttercream?) or it need to be diluted with vanilla or any extract for example?
Hi there my name is Angie and I just wanted to let you know that I am going to try this American color gel food coloring on a wedding cake that I have to do in November. It’s a three tier all red which I am dreading but I’m gonna make this frosting about a week before. But do you think the powder coloring gets just as red as the gel coloring?
The cream cheese. Can you please tell me how much do you use and when do you add it? I know it qould need to be room temp. I am making a 3 layer 9 inch cake, so I assume making it 1 and a half times qould be enough.
Thank you for your help.
Hi- Thanks for all the tips. I was planning to add some strawberry extract to the frosting. What do you suggest? Just add on top of the vanilla and almond or in place of. Thanks-AJ
I’m out of time! I want to decorate my son’s fire engine cake today and I just mixed up the frosting. I can probably wait about 9 hours. Will that be long enough for it to darken? Thanks!
I just prepared this recipe with cream cheese.. and tried the blender hack. OMG, it worked! The red color deepened right away!
Game changing trick indeed.
Hi there, can I try this red color method with cream cheese butter cream?
have you tried LorAnne butter vanilla emulsion in place of almond? or do you think this would taste fine?
Before use along do u take it out before use
Hi Christina,
I usually let this frosting sit out for up to a day at room temperature, but it can technically sit out at room temperature for 2 days. Hope that helps, happy baking!
What would cause Red icing to turn Brown? After reading your post I think I may have part of the answer already. We did not let ours set. As soon as we had it mixed it was in the bag and on the test paper.
So NO resting time.
This is a first year (8yr old)4H cake decorating project. So we Know next to nothing. Your videos have been a blessing.
Thank you.
Hi BJ,
I’ve never had that happen before, but it might be the type of red gel food coloring that you’re using? What brand did you use? I usually use American color super red. That would be my best guess!! But yes letting it sit helps a ton, hope that helps for next time and that your 4H cake turned out great <3
can sombody help me out , i have tried some of these tips ( the microwave and black dye) but i cannot leave it as it has to be done today , its gone runny and dont know how to make it red
Hi Eva,
Don’t worry if it gets runny! Just let it sit for a bit and it will thicken up. What type of gel food coloring are you using? That can have a huge impact on the color. I also recommend if you haven’t already tried it leaving the frosting out overnight to deepen the color. Hopefully that helps, happy baking!
The two times I’ve made red frosting, a day later I noticed that the cake had dark splotches on it. Just with red. It’s like it wasn’t fully emulsified and bled out. Both times I had used my immersion blender though. Have you ever had this issue and what did you do to prevent it from happening again if you did? Thank you!
Hi Jackie,
That is wild, I would think you’d be good to go having used an immersion blender! What type of food coloring are you using? Certain brands of coloring work better than others, and sometimes old gel food coloring or gel food coloring that’s too thick can make frosting splotchy. Hopefully we can figure it out together!
Hi there, I’m hoping to try this next week. How many cupcakes would this recipe be able to ice?
Hi Rebecca,
It depends on how you plan to decorate them / how big of swirls you make, but I usually can frost about 3 dozen cupcakes with one batch of batter. If you’re adding on really big swirls, you’ll probably have enough for 2 dozen. Hope that helps, happy baking!
what power level of microwave do you use for 5-15 sec?
Hi Ann,
I usually do full power. You basically want the little bit of frosting to become completely liquid! In my microwave, 10 seconds at full power does that nicely. Hope that helps, happy baking!
Hi – I made your cream cheese frosting and used the americolor gel super red with a tiny bit of black. It came out a deep dusty pink colour. Made two days ago and put in the fridge, still looks similar cokihr. Hoping it goes red within next 3 days before my son’s party on Saturday . If it’s not super red by then, should I add more red gel and mix through now or wait til the day of the party? OR would you suggest I use the microwave tip with a small amount ? If so, should I just do this on the day or a few days before? Thanks so much
Hi Julia,
It sounds like you’re so close!! Red frosting can definitely deepen a bit over time, but if it’s still looking dusty pink after two days, it might not get all the way to a vibrant red just by resting. I would recommend adding more red gel now and mixing it through—giving it more time to sit after adjusting will help it develop a deeper color before the party.
You can also use the microwave tip on a small portion to boost the color even more. (Just be super careful to only warm it for a few seconds at a time!) Getting the color deeper now will make everything a lot easier and less stressful on the day of. I usually use the microwave tip and it helps a TON! The frosting will be a bit soft when you first mix in the melted bit, but it’ll go back to normal consistency as is sits.
You’re doing such an amazing job planning ahead—your son’s cake is going to be so special!
I use an immersion blender and it deepens the colour almost immediately! I use Italian Meringue buttercream all the time and this method works perfectly each time and I don’t have to use as much colouring as I used to.
Hi Bettina,
That’s such a great tip!! Using an immersion blender really helps emulsify the color so much faster, and I love that it also means you don’t need to add as much food coloring. Thanks so much for sharing, I know other bakers will find this super helpful too 🙂