That’s a great question, Linda. I’ll be honest, I’ve never tried it. I just use my hands.

Oh man, I looked at this thread on Cake Central and I think I’ll keep using my hands.

https://www.cakecentral.com/forum/t/39912/kitchenaid-do-you-colour-your-fondant-in-it

This lady said her mixer has died several times and it is now smoking! YIKES! I’ll use my hands thank you very much! LOL

Hi Carolyn,

Red, black, and purple are very challenging colors to work with. I really hate to say it but the best way to get a good red icing color is to use more red food gel. It does take a lot to make it the true red we like. The more color you use the more bitter the royal icing will taste.

Sweet Sugar Belle did a tutorial on how to make red icing and she used Americolor Tulip Red because it didn’t make the icing taste bitter. You can find her post here: http://www.sweetsugarbelle.com/2011/07/tulip-red/

Sweetopia also did a post on how to color red icing. You can find her post here: http://sweetopia.net/2014/11/how-to-color-icing-red-decorated-christmas-cookies/

One of my favorite reds gels to use is Wilton No Taste Red because it doesn’t make the icing bitter. I’m all about taste over looks when it comes to food. Just add the color to the RI a little at a time until you get the red your looking for. If you want a deeper red, add a drop of brown food gel paste. One of my favorite ways to make a good deep red is to add a tiny amount of purple. It make a gorgeous deep red color.

Hope this helps!