Hello new viewers! A few things to know... -Yes I talk a lot Haha! I like to be more personal with my subscribers. Giving really give good detail is important ☺️ -YES it works on whipped icing and cream cheese icing.
Hello. Just wanted to pop by to let you know that your instructions for this hack are missing a few steps. You don't microwave the entire batch. That makes the buttercream too loose, and then you have to chill it and rewhip it before you can use it. The proper way to do it is to microwave a small portion of the buttercream and then add it back into the larger batch. It will still develop the color, and you don't lose the structure of the buttercream. I discovered this hack about 4 or 5 years ago. If I had known that it was this useful, I would have made a video then.
The science behind that is that color doesn't completely saturate the butter or fats in the icing because they are suspended, even if they are miniscule after being beaten, but heating it will break down the fats and disperse the color. You leave the icing at room temp and do not put it back in the fridge after heating it (before beating it again), to keep the fats from solidifying before you beat it again. It is the same reason you typically use oil and not butter in a cake that has to be stored in the fridge (except for the icing) because the butter will solidify in the cake while in the fridge making the cake have a lot more dense texture. So when I worked at a bakery, we used oil in cakes that had to be refrigerated and butter for ones that sat at room temp (or a combination of oil and butter.) And we heated all or part of the icing (depending on the type) if we needed a saturated color like red that turns pink when mixed with white icing to keep from putting so much color in the icing it made the icing taste funky.
I just tried this! Doing a late night bake session for 4th of July weekend and I was really bummed that my red food dye was a pink tint. So glad I found this! I also used this trick for the blue to deepen that as well! Thank you!!
@@ediezwahlen8618 But when I work on french macarons (Italian method), I do add the coloring to the meringue before mixing with almond/sugar mix. I guess there's only one way to find out; try it out and see if it works...🤞
Girl.. thank you!!! You’re a life saver! I’m making a Pokémon cake for my son’s birthday and was I ever struggling to get the red needed for the pokeball… watched this and I have the perfect red now!!! THANK YOU!!!! ♥️
NO WAY !!, just was making a Xmas cake and saw this video, thank you also prior to the microwave hack, I put a teaspoon of water to the buttercream and saw it go darker, it could be part of the liquifying process that it gets darker
My trick to the spread the icing out in a large bowl, cover with Saran Wrap and put it under a fluorescent light. (I worked in a bakery and the lights were all like this) Stir every hour, for about 5 hours and the icing will become significantly darker. 👍👍👍👍
I literally just started making a red frosting 2 days ahead of time Only because the last time I had to make a red frosting (which was several weeks ago) I saw a Wilton post and it advised to make the frosting a couple days ahead of time for the color to set in. I just did earlier today a navy buttercream that I know I added way too much coloring too b it thankfully still tastes good. You saved my red buttercream.
I just tried this and yes, it did get darker, but it became very hard, added more water and re-whipped. Had a bunch of hard little lumps I had to try to smooth out too. Luckily I just did a test batch
I struggled with the same problem while using the Americolor brand of gel color. Someone in a UA-cam video said they never had that problem and didn’t understand why everyone else does. The reason she didn’t have this issue was because she used the Chefmaster brand of gel color. Try it... it really works!
This is a gd idea for a small batch of frosting....idk about a big one.....but if you let your buttercream sit for at least a day, it will darken in color...as with fondant
This is amazing and totally works! You saved my batch of frosting. I did have to microwave it longer though, prob about 30 sec total! Thank you for posting!
@@cynthiagoodard4023 ooh I'm not sure about that one as it would have egg. Try with a little bit. I did my experiment with about half cup of buttercream so not much risk. Let us know if it works 😊
This really works! Thank you so much for making this video. I was hesitant to try this technique but when everything else failed I decided to try your “melting” method😆 Well it worked like a charm!! Incredible!!! I’ve been making cakes for 16 years and thanks to you I can now make a red cake!! Never too old to learn something new.
That's quite a crazy difference from just microwaving it. I don't know much about baking but it seems like this would be common knowledge among the community. How come it's so hard to find?
If you want save yourself 9 minutes…microwave the dull red icing for 5-10 seconds, remix by hand and let cool to room temp, then rebeat with mixer. That’s it..that’s the whole video.
I will definitely try this ! Thank you ! Although I was wondering what would happen if you microwave the gel food colour rather than the butter cream🤪may sound weird sorry
This is also what I was thinking & will do, rather than heat the whole icing. I really think the chemistry here is all about the temperature of the coloring. Like in example, we always need to heat up the coloring ( if in liquid ) to color chocolate, otherwise, your chocolate will become sandy or grainy.
Omg!! Yes sister this works!! Thank you so much! Well I kept playing with it afterwards and used it for cake drip!! I wish I could post the picture on here!!!
In art, if you want to lighten a colour you add white. If you want to darken a colour you add black (black and white are called tones, not colours). A smidge of black, not even a full drop will darken the red.
I just tried it too but found it got lighter again when I whipped it for a minute in the stand mixer 😭 basically turned pink again... Did you notice this?
I agree with people not wanting to give good advice or help. I have watched and asked so many tutorials and questions! Basically I took all knowledge and tested it myself. I am so happy I stumbled on your channel! I subscribed and liked 😊 I was thinking of doing something similar, but giving people the nitty gritty of everything from taking the temp of my butter and/ or the watts on the microwave I have and so on
So glad I went to the comments. I’m about to make an Elmo and Cookie Monster cake and was wondering how a whole batch would hold up to microwaving and cooling.
Hi I was in tears trying to get my perfect red and I saw this video and I tried it .....Red is no longer my enemy it REALLYYY works thank you... would it work with black????
So i tried this with Swiss meringue and it completely ruined my batch of buttercream 🥺 Apparently I was supposed to only use a small portion and then add it to the bigger batch.
Hey that was crazy.. I was just waiting for such kind of video... I am from India, and the cake I am going to make tomorrow needs this kind of dark red frosting.. can you please tell me if this strategy works with whipped cream ?
It didn't work for me. Dont know if I had too much frosting in my bowl or not enough of red gel food coloring. Does the type of frosting make a difference?
no one likes the taste of food coloring, ICKY! So this is brilliant. Has anyone tried this with Royal icing ( using the Meringue Powder recipes? I was thinking maybe I could put the food coloring into the Corn Syrup heat and then cool that and then add into my Icing mixture? Thoughts on Royal icing?
Ok, so I want to do white chocolate. Hoping maybe put the color in newly melted white chocolate before seeding. Then just coat my molds as they turn room temp miracle should happen? 🤗 I hope, lol.....
My melted whipped cream is in the fridge right now. The colour has definitely changed but idk if it will stiffen up again after re whipping. Hope it works :')
It didn't work me at first because 30 seconds wasn't enough time. I guess it depends on your microwave. It definitely works after leaving it in much longer.
Awesome! It’s so funny because I clicked your channel to see if you did yours differently. I’m glad you are a sharer! I love when we all can help each other!!! I first found this tip on “Cakes by MK” Bright Buttercream Hack. I look forward to seeing more😊
No it won’t work, the answer is melting the buttercream so that the food colour blends more easily into it instead of fading away into the solid buttercream. The mass of buttercream is more compared to the 3 drops of colouring you putting in it so you need to heat the buttercream instead of the colour.
Hello new viewers! A few things to know...
-Yes I talk a lot Haha! I like to be more personal with my subscribers. Giving really give good detail is important ☺️
-YES it works on whipped icing and cream cheese icing.
It is work for whippit frosting?
Would this work for Italian or Swiss Buttercream?
Hello. Just wanted to pop by to let you know that your instructions for this hack are missing a few steps.
You don't microwave the entire batch. That makes the buttercream too loose, and then you have to chill it and rewhip it before you can use it.
The proper way to do it is to microwave a small portion of the buttercream and then add it back into the larger batch. It will still develop the color, and you don't lose the structure of the buttercream.
I discovered this hack about 4 or 5 years ago. If I had known that it was this useful, I would have made a video then.
Beli B Really helps me as well as the actual video. Big thanks to both of you ❤️❤️
I just tried it but I could not get the volume back in my buttercream and the colour also lightened again 😞
The science behind that is that color doesn't completely saturate the butter or fats in the icing because they are suspended, even if they are miniscule after being beaten, but heating it will break down the fats and disperse the color. You leave the icing at room temp and do not put it back in the fridge after heating it (before beating it again), to keep the fats from solidifying before you beat it again. It is the same reason you typically use oil and not butter in a cake that has to be stored in the fridge (except for the icing) because the butter will solidify in the cake while in the fridge making the cake have a lot more dense texture. So when I worked at a bakery, we used oil in cakes that had to be refrigerated and butter for ones that sat at room temp (or a combination of oil and butter.) And we heated all or part of the icing (depending on the type) if we needed a saturated color like red that turns pink when mixed with white icing to keep from putting so much color in the icing it made the icing taste funky.
This is a cool trick.I use a small amount of Black Cocoa powder in white icing then only need a small amount of black colouring to get intense black.
I just tried this! Doing a late night bake session for 4th of July weekend and I was really bummed that my red food dye was a pink tint. So glad I found this! I also used this trick for the blue to deepen that as well! Thank you!!
@raven did you microwave the whole batch of frosting?
Did it work for u
For buttercream, I add gel color when I mix butter. Then when I incorporate the sugar, it comes out with the bright or dark colors perfectly.
Do you have any advice for Swiss meringue buttercream? Would I put the coloring in the egg whites?
@@ediezwahlen8618 I haven't worked with swiss meringue....
@@ediezwahlen8618 But when I work on french macarons (Italian method), I do add the coloring to the meringue before mixing with almond/sugar mix. I guess there's only one way to find out; try it out and see if it works...🤞
@@ediezwahlen8618 I don't know if you still want to know this but look up Sugarologie! She has great tips for SMBC colouring
Girl.. thank you!!! You’re a life saver! I’m making a Pokémon cake for my son’s birthday and was I ever struggling to get the red needed for the pokeball… watched this and I have the perfect red now!!! THANK YOU!!!! ♥️
NO WAY !!, just was making a Xmas cake and saw this video, thank you
also prior to the microwave hack, I put a teaspoon of water to the buttercream and saw it go darker, it could be part of the liquifying process that it gets darker
This is incredible. You have saved my attempt at a Spider-Man cake which was about to be a pink.
😂😂Sameee heree
Same
Lol i literally just did a spiderman cake and the americolor was really bitter. Next time i have a red cake im going with American buttercream.
I do italian buttercream so after i threw out my first icing i just went with me other food coloring. It worked fine.
Oh man this same happened to men also.😣
I just tried this. It came out bright red. Love this hack. Will definitely save me money on this expensive food coloring I normally purchase
My trick to the spread the icing out in a large bowl, cover with Saran Wrap and put it under a fluorescent light. (I worked in a bakery and the lights were all like this) Stir every hour, for about 5 hours and the icing will become significantly darker. 👍👍👍👍
Really? Why does it work
The light darkens it, not sure why.
@@Courtney983 it probably heats it up too!
Tried this microwave hack and it works for both red and black.
I'm surprised it works!
ua-cam.com/users/shortsqeQvqFukAI8
Really wow thanks
Is it for fondant or also for royal icing?
@@clraffell I think it's just for buttercream.
I literally just started making a red frosting 2 days ahead of time Only because the last time I had to make a red frosting (which was several weeks ago) I saw a Wilton post and it advised to make the frosting a couple days ahead of time for the color to set in. I just did earlier today a navy buttercream that I know I added way too much coloring too b it thankfully still tastes good. You saved my red buttercream.
Absolutely crazy. I found your tutorial after I have added a ton of red gel to my butter cream. Thank you so much.
If you have ever smoothed your red icing with a hot palette knife you will immediately notice the red color change to a deeper red
I just tried this and yes, it did get darker, but it became very hard, added more water and re-whipped. Had a bunch of hard little lumps I had to try to smooth out too. Luckily I just did a test batch
Water? Yikes!
@@amandag4617 that's my same reaction
I saw this on TikTok, I’m so glad it really works and wasn’t just one of those joke videos on there!!!
I struggled with the same problem while using the Americolor brand of gel color. Someone in a UA-cam video said they never had that problem and didn’t understand why everyone else does. The reason she didn’t have this issue was because she used the Chefmaster brand of gel color. Try it... it really works!
I have found americolor are all dull. Just my experience 🥺
What if I don't have it
This is a gd idea for a small batch of frosting....idk about a big one.....but if you let your buttercream sit for at least a day, it will darken in color...as with fondant
This is amazing and totally works! You saved my batch of frosting. I did have to microwave it longer though, prob about 30 sec total! Thank you for posting!
Who skipped the all video to just watch how she does those flowers
My eyes were hooked on the two stand mixer 😍 wishing to have one 😍😍😍
Same! I like the tiffany blue one
Same here😄😅
Me too
same here😍😍😍😍
Lol me too
Omg!! It really does work! Thank you for sharing this. Just did burgundy roses instead of the usual dull red/pink. Awesome!!
What type of buttercream did you try it on. I'm wondering if it works on swiss meringue?
@@cynthiagoodard4023 ooh I'm not sure about that one as it would have egg. Try with a little bit. I did my experiment with about half cup of buttercream so not much risk. Let us know if it works 😊
I’m trying burgundy roses this weekend. Fingers-crossed it works. Lol
Works great with Swiss meringue buttercream
Omg! You saved my pizza cake. I needed red for the sauce. I so appreciated this video. ❤️🍕
This really works! Thank you so much for making this video. I was hesitant to try this technique but when everything else failed I decided to try your “melting” method😆 Well it worked like a charm!! Incredible!!! I’ve been making cakes for 16 years and thanks to you I can now make a red cake!! Never too old to learn something new.
I wish I had seen this before I just frosted an entire cake with red frosting!
I just did red and white stripes 😭
+1
Red gets more red as it sits.
Same here..entire red rossette cake..with a dull red
This works well with black also, but I melt a small portion of it and add it to my bigger batch and it has to do with the molecules
Have you tried it with royal icing?
@@claudiawesterlund2983 I haven't yet but I'll be doing some minnie mouse cookies today and will try it
@@claudiawesterlund2983 royal icing usually gets nice and black just with a black gel food coloring
How much time we have to put it in microwave?
@@prachikotalwar4388 she says 5-10 seconds
Never heard about it wow thats amazing I myself have had a hard time making my red icing darker. Thanks for your video.
The actual video starts at... 2026
🤣🤣🤣🤣🤣🤣i skip ahead. Verbal diarrhea
LOLLLLLLLLLLLL
😂😂😂😂
😂🤣😂
Ty
That's quite a crazy difference from just microwaving it. I don't know much about baking but it seems like this would be common knowledge among the community. How come it's so hard to find?
I am a professional baker and have never heard of this trick before either.
If you want save yourself 9 minutes…microwave the dull red icing for 5-10 seconds, remix by hand and let cool to room temp, then rebeat with mixer. That’s it..that’s the whole video.
Can’t take my eyes off your tshirt 🤩 love it
I will definitely try this ! Thank you !
Although I was wondering what would happen if you microwave the gel food colour rather than the butter cream🤪may sound weird sorry
This is also what I was thinking & will do, rather than heat the whole icing. I really think the chemistry here is all about the temperature of the coloring. Like in example, we always need to heat up the coloring ( if in liquid ) to color chocolate, otherwise, your chocolate will become sandy or grainy.
Did you try your method and did it work?
Yes thank you! I really needed this today and only found your video 😂 I just tried it and I'm shook lol
Can you do this to Royal icing??
Omg!! Yes sister this works!! Thank you so much! Well I kept playing with it afterwards and used it for cake drip!! I wish I could post the picture on here!!!
This is amazing! I just tried it and it works 😁😁😁
MEE TOOO
Super idea..!! Loved it but you talk a lot..🙈
In art, if you want to lighten a colour you add white. If you want to darken a colour you add black (black and white are called tones, not colours). A smidge of black, not even a full drop will darken the red.
Adding white is making a tint, adding black is a shade, and adding gray or black and white is a tone.
You're a life saver 😭 thank you I just tried it now and it worked. Thank you
I just tried it too but found it got lighter again when I whipped it for a minute in the stand mixer 😭 basically turned pink again... Did you notice this?
@@melaniehughes142 ohh yeah.. But after freezing the cake it turned back to that dark red..
That is AWESOME!! How would you get a whole recipe of icing for an entire cake that red? Would you microwave it a little at the time?
Exactly! How about a large batch?
There’s no reason you couldn’t microwave a big batch all at once. I assume it would do the exact same thing
@@melfree2545 Thanks.
I have to do get a bright toronto maple leaf blue in cream cheese buttercream this week. will give it a shot.
I agree with people not wanting to give good advice or help. I have watched and asked so many tutorials and questions! Basically I took all knowledge and tested it myself. I am so happy I stumbled on your channel! I subscribed and liked 😊 I was thinking of doing something similar, but giving people the nitty gritty of everything from taking the temp of my butter and/ or the watts on the microwave I have and so on
Thank you!! I would love to see your video and point of view😀
Does this work with other frostings as well? Like whipped cream and cream cheese frosting?
Yes I just whipped the other week 😁
@@FrenchiesBakery did you have to chill it again or whip it again? ❤️
How about with Italian mirengue buttercream???
Thank you that's so amazing now I could do that to decorate my cupcakes and my cake with those red beautiful flowers❤🌹
You don't microwave the entire batch. You only microwave a portion of the buttercream, and add that back into larger batch.
So glad I went to the comments. I’m about to make an Elmo and Cookie Monster cake and was wondering how a whole batch would hold up to microwaving and cooling.
do you wait for it to cool down before adding it back?
Thanks for the tip! I don’t have a microwave though, can I use double boiler instead?
Can't we add colour first only in melted butter..then refrigerate and blend ??
Hi I was in tears trying to get my perfect red and I saw this video and I tried it .....Red is no longer my enemy it REALLYYY works thank you... would it work with black????
To get black, you add cocoa first or brown color first then add black later on.
Yes I have done it with black! I’m so happy I could help ☺️
Incredible... does it work on other color too?
Wow! Saves a lot of time, effort and coloring!! Thanks!
So i tried this with Swiss meringue and it completely ruined my batch of buttercream 🥺
Apparently I was supposed to only use a small portion and then add it to the bigger batch.
I tried and unfortunately this trick did not work for me :(
Leave it in the microwave longer than 30 seconds. It didn't work for me at first until I left it in longer.
That was so smart . Wish I had known this last week!
Me too omg I gave up on the red it kept coming out pink
OMG!!! THANK YOU THANK YOU. Works like magic. Highly appreciated 😍
Hey that was crazy.. I was just waiting for such kind of video...
I am from India, and the cake I am going to make tomorrow needs this kind of dark red frosting.. can you please tell me if this strategy works with whipped cream ?
Ankita Yadav did you tried with whipped cream
@@neelofarsiddiqui1334 yeah I tried.. it didn't work
Ankita Yadav Thanks
Is it buttercream or royal icing?
Also Wilton gel food coloring are more concentrated and give you a brighter red.
Thank you for this, I really appreciate you sharing. I have to do a cake in royal blue and I’m going to try this 🙌🏽
Wow, I have never heard this either. Thanks for sharing.
What if you don't have a microwave?
Thank you I need to make a 49rs cake and needed the bright red!!☺️
Does this work for Swiss meringue buttercream or American buttercream?
Same question
Yes,
Hi! Can you share the cake groups you joined?
I did it. Was nervous, but oh wow, amazing results😁
How do you do this with a full batch buttercream?
I wanna know where u got yr Toaster. My kitchen is red and tealish!
Wooooow that amazing .... Thank you for sharing it dear
Are you able to repeat similar method for other colors as well
Also if you add magenta food coloring and red you will her that red wine color using the same technique 😊
It didn't work for me. Dont know if I had too much frosting in my bowl or not enough of red gel food coloring. Does the type of frosting make a difference?
Does this work with WHIPPING CREAM?
Nooo pls dont try
no one likes the taste of food coloring, ICKY! So this is brilliant. Has anyone tried this with Royal icing ( using the Meringue Powder recipes? I was thinking maybe I could put the food coloring into the Corn Syrup heat and then cool that and then add into my Icing mixture? Thoughts on Royal icing?
I was just wondering how to make this work for royal icing too! Did you try it?
whoah, two kitchen aid mixers! I need to step up my game lol.
I love them 🥰
Ok, so I want to do white chocolate. Hoping maybe put the color in newly melted white chocolate before seeding. Then just coat my molds as they turn room temp miracle should happen? 🤗 I hope, lol.....
I will try and see if it works with whipped frosting!
Did it work with the whipping cream?
Did it work??
Thank you dear 👍❤️ love your tip,I made red velvet cake for my son's b'day,but it turned out to be pink velvet cake 😂😂
Haha i just baked one yesterday , and yes mine was a pink velvet as well when i told everybody it was red velvet 🤣
@@mintionethfancon6406 hahaha 😂😂
Where did you get your mini spatula? Sooo cute!
I have the same ones, small and larger.
You can get them on Amazon. 😊
@@hocklineandsinker oh great! Thanks :)
Can I use this trick on whipped cream?
Why don't you just try it out and let us know?
putting whipped cream in microwave 😅😅 ,dont try it with whipped cream.
My melted whipped cream is in the fridge right now. The colour has definitely changed but idk if it will stiffen up again after re whipping. Hope it works :')
@@fluffyyyfuzzz pls share experience
😮 will this work on whipped cream frosting?
It didn't work me at first because 30 seconds wasn't enough time. I guess it depends on your microwave. It definitely works after leaving it in much longer.
This is incredible.
Awesome! It’s so funny because I clicked your channel to see if you did yours differently. I’m glad you are a sharer! I love when we all can help each other!!! I first found this tip on “Cakes by MK” Bright Buttercream Hack.
I look forward to seeing more😊
Hi there you don’t say how long you zapped it for in the microwave?? Please could you tell me as I’d like to try this 😀
please make a video with weeping cream for dark-colored effect.
Thats what i do! But not intentionally for darker coloring. I melt my buttercream to make drip and yes it goes dark🤦🏻♀️
What if you no microwave oven
U melt the cream after putting red colour??am I right or not???
Very cool tip! Wonder if it would work for black?? Wow! 🤯
Yes
Wow! Does this tip work for royal icing too?
That's what I was wondering
Can I use this method with a big batch of buttercream?
Is this for any buttercream icing?
Like a typical homemade with butter and or crisco?
What if instead of putting the whole cream in microwave,if we warm the color before dropping into the cream ,will it work???
No it won’t work, the answer is melting the buttercream so that the food colour blends more easily into it instead of fading away into the solid buttercream. The mass of buttercream is more compared to the 3 drops of colouring you putting in it so you need to heat the buttercream instead of the colour.
So cool!!!! 😍
What a great tip!! Thanks for sharing!
You saved my day !! 🤩🤩 Thank you so much
Does it works also for whipping cream
Does it work on chocolate drips ( white chocolate+ red gel color) ?
What icing you used? Does it worked with whipcream?
Hey ,you use non dairy cream , right ? Can I do it with dairy cream? Thanks in advance 🙂
It really worked.. Thanks a lot for sharing..
Would it still be safe to eat if I used heavy cream during the making of my buttercream?
Yes! I add heavy cream all the time to get the consistency of buttercream I want! 😁
What type of buttercream did you use, or does it matter?
Will it work for whip cream or royal icing? If I don't use buttercream
I would love to have a mixer like yours ! Oh anytime you want to send me one is ok with me!
Hi! It always hard for me to achieve red icing for my cakes. Will it work if I use different brand of gel?
It does darken after microwaving but when you whip it again, it goes back to the same colour
Well I'll have to try it out for myself.
Yep, this happened to me. I wonder what i did wrong?