How to Make Intense, Red Frosting, Buttercream

[@kdhoude]

Thank You! Great method, worked just as you showed. Only thing I did different was cheated and chilled my butter back real quick in my ice cream freezer so it did the mixing for me.

[@debevie1785]

You're a legend Jinny!!! Thank you for such a thorough tutorial!!! Mine is coming along nicely thanks to you!!!!

[@jinnyscakes]

Awww brilliant thank you so much xxxxx

[@jefffalcioni1751]

Thanks you for explain the science behind the three results, I get it now. First I wasn't using enough colouring and secondly and most importantly wasn't microwaving the butter long enough. Now I'll start over using your method beginning to end, I only have Christmas red so hopefully that will be enough. Cheers

[@dusteddream3070]

This looks amazing! If you're using this for chocolate ganache would you add the colour when melting the chocolate and then just skip resolidifying like you did with the butter?

[@2010stoof]

I did it microwaving the whole amount of red I made in small bursts Then cooled and rewhipped. Very vivid red. I used americolor

[@mandymccown6956]

Can you do this with whipping cream as well as buttercream?

[@MsAmelia1957]

Hi there please can you tell me, when you leave the buttercream to develop a nice deep red, do you cover it with cling, thank you x

[@debtink5756]

Thank you for this great tutorial but can you tell me will this method still work with mock Swiss meringue buttercream? Thank you in advance

[@alexscott8750]

Great informative session. Thank you.

[@darcique]

Hey Jinny! So I followed your tutorial intensely Nd I was actually able to finally make a good red buttercream! Yeah ! Thanx so much!🤗

[@rhondabailey2745]

Does this method work for navy blue?

[@kevinhuijs6834]

Would this method also work with the italian meringue buttercream??

[@londonzouzouni]

Hi!!! Thank you so much for your very helpful video, can i use the bain Marie method because I don't have a microwave and how would I do it, keep stirring it all the way, or from time to time?! Thanks 😊

[@jinnyscakes]

I haven’t tried this way. The smoking of the colourant is very important so I’m unsure this will work xxx

[@londonzouzouni]

@@jinnyscakes thank you, i will try it though and I'll let you know....xxx

[@londonzouzouni]

I tried bain Marie and oven didn't work...i tried also microwave and it didn't work too!!! I used sugarflair Christmas red...and it didn't melt as much as i stired it!!! My butter is 92%fat and has a vanilla Flavor...i don't know if tha is a problem...at what temperature do you melt the butter?!

[@arinola1000]

Hi what about cake batter fie red velvet cake

[@candiceshaw323]

Can I use the lidl salted butter in block form please?

[@jjaa6157]

Could this be done with plant butter?

[@jinnyscakes]

Yes definitely x

[@philomenaoshea7492]

How do you make navy buttercream

[@jjaa6157]

Could you use Wilton for this technique? I don't live in the United Kingdom, I live in the United States and our largest coloring supplier is Wilton, followed by Americolor.

[@elliejordan3776]

Can I made the buttercream the night before I make cupcakes and leave it refrigerated overnight and rewhip it the followingevening?

[@helenbates2805]

Hi, many thanks for your awesome tutorials, they've been super helpful! I have a question, would this method that you've used for the Black and the Red B/C also work for say Navy Blue? Thanks H xoxo

[@jinnyscakes]

Yes but I can only recommend the sugarflair as its all I've tried. The heat will activate the colour to its full potential. The colour your melted butter goes is what colour you should achieve xxx

[@helenbates2805]

@@jinnyscakes awesome! Thanku so much! I have a bit of a love/hate relationship with Sugarflair. I can never seem to get the colour i want and end up adding all kinds in the mix! Colour splash is very good but my fave is Americolour but hard to get here in the U.K. And to my knowledge its only Americolour & Sugarflair that do the Extra/Super colours. But, thanku anyway, can't wait to try your method for the Black B/C this week. I have a red & black drip cake coming up. I'm so glad i came across your videos just in time for it, Life Saver!! ❣ xoxo

[@Rechellesodela21]

Hi..this might be a stuoid question..😅 but..what kind of sugar flair color dud you use?..is it the water based or the oil based?

[@avamaria8447]

Did you eventually try with margarine or it's just a no go?

[@jinnyscakes]

It doesn’t seem to work due to the fats from the oils xx

[@sarahflory350]

Hi. Can I use hot milk instead of water?

[@jinnyscakes]

You can but for the amount you use there will be no taste difference xxxx

[@sarahflory350]

Thank you

[@JJDivaful]

Hi can I use color mill for this

[@jinnyscakes]

Unfortunately not sorry xx

[@junkmail420]

Hi great video! Thank you so much for sharing your findings. Would this coloring method work with your cream cheese buttercream frosting recipe? The one where you remove the extra water from the cream cheese?

[@jinnyscakes]

You not the first to ask this, I must try it. At this moment I can't say. I will give it a go xx

[@junkmail420]

@@jinnyscakes 🙏 please do 😊

[@a.j2376]

Hi jinny, I tried using the microwave method where all of the buttercream is melted but my color split from the buttercream after refrigerating it and mixing. It's like the buttercream is pastel now and if you mix it beads of color come out. Is there any saving it?🙁 will be sure to try your method tomorrow

[@jinnyscakes]

From the sounds of it you used a butter with an oil in the ingredients this will split and not work I'm afraid. It must be 100% milk butter

[@a.j2376]

@@jinnyscakes ahhh thank you so much! I found out the gel coloring I used was water based as well instead of oil. Do you think that could have also caused it?

[@jinnyscakes]

I use a watermarked colour I use sugarflair, have a look at your butter ingredients I really think there will be oil in there. I get this question alot with oil in the butter. It just doesn't hold the technique. Have a check xxx

[@jinnyscakes]

Water I mean x

[@a.j2376]

@@jinnyscakes okay thank you! I'll be sure to check it out. I really appreciate it. Love your channel btw. So glad I came across it in a group on fb😁

[@malissapopal7875]

I'm assuming this will not work with margarine?

[@jinnyscakes]

No it won’t I’m afraid the oils in the margarine stop the colour combining properly x

[@arinola1000]

Thanks for sharing

[@jinnyscakes]

Your very welcome xx

[@tavionhannon4164]

I made buttercream already can I use the color and add hot water to my cold buttercream after whipping and how will the color develop if I use it a week later

[@jinnyscakes]

It won’t be the same I’m afraid, I’m sorry

[@dcordero1984]

After you bring butter back to original consistency do you let it sit out for s few hours/overnight before going onto making your buttercream?

[@jinnyscakes]

You can make straight away but best left a few hours after making to develop. Better made the day before.

[@dcordero1984]

@@jinnyscakes awesome. And if made day before u should leave in fridge until ready to bring to room temperature to use ??

[@jashk6401]

Hi Jinny! Thank you for this amazing, easy to follow tutorial 😊 I’d like to ask if it’s okay for me to keep my buttercream in the fridge for the colour to develop instead of leaving it out at room temp? I live in a very humid climate (27 degree Celsius on an average day) so I’m worried about it melting and not being able to hold a perfect consistency like yours lol 🙈

[@jinnyscakes]

You are very welcome and absolutely xxx

[@yana8335]

Hi!!! New subscriber here ❤️ Found this video and it's really helpful 😊 Just have a question, would this method be applicable to SMBC? without the boiling water.. Thank you so muuuch!!! ❤️❤️

[@jinnyscakes]

Yes on my channel I have this method for smbc xxx

[@mrmossart]

What Buttercream recipe did she actually use?! There are so many.

[@jinnyscakes]

American buttercream 2 to 1 ratio x

[@mrmossart]

@@jinnyscakes Thank you very much.

[@preetia9426]

Hi. HELP please! I’m planning to make a dairy-free cake for my daughter’s birthday soon. Would this method work well with your vegan icing recipe (I just need a dairy free icing recipe, not strictly vegan)? Can I heat and cool the plant based butter with the Sugarflair colour paste to give the same colour effect and icing consistency? Thank you ❤️

[@jinnyscakes]

I hope you tried it. Let me know how this went x

[@lavishlymade3199]

Can I use hot double cream instead of water?

[@jinnyscakes]

Yes thats fine xx

[@naomipruneda6839]

I followed the directions exactly, but used Wilton Christmas Red and real butter, it looked promising but at the end it stayed pink, even 24 hours later bright pink. ☹️ Not red. I’m afraid I don’t have time to try again. I may frost my sons spiderman cupcakes and paint the flat tops with red before adding the spiderweb. Update: I added more red, a lot more! It took 2 more tsp of red and it finally worked. Yay!

[@jinnyscakes]

Wilton doesn’t have the pigment needed it is one of the weaker ones. Sorry I only saw this now xxx

[@darnellarogers3258]

Hi my buttercream is made with butter and shortening can i still use this method

[@jinnyscakes]

Just use the butter to activate it as in the video, then once you whip it up add the shortening then xx

[@lisahanna9004]

Would this method work with Italian or Swiss buttercream?

[@jinnyscakes]

Yes it's on my channel xxxx

[@lavishlymade3199]

Can I add hot double cream instead of boiling water?

[@jinnyscakes]

Yes xx