Bright Red Buttercream Frosting

image of a cake frosted in bright red buttercream roses

4.79 from 60 ratings

Bright Red Buttercream Frosting

This bright red buttercream frosting guide shares the best food coloring, make-ahead tips, and easy tricks to get a bold red color without ruining the taste.

Prep Time10

Additional Time24

Total Time24 10

Course: Frosting & Fillings

Cuisine: American

Servings: 6 cups

Calories: 1154kcal

Author: Chelsey White

Equipment

Electric Mixer

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

This recipe makes about 6 cups of frosting, which is enough to frost and fill an 8-inch layer cake, about 24 cupcakes with large swirls, or up to 36 cupcakes with more modest swirls.

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