Deep Pink, Magenta, Hot Pink and Fuchsia Royal Icing
Have you ever struggled to make the perfect shade of deep pink, magenta, or fuchsia royal icing?
On that note, have you ever wondered what the difference between all of these colors even is? I can’t help you with “name that color”, but I can offer tips on creating deep, dark shades of pink icing. 
Despite making regular appearances, my relationship with deep pink icing has not always been an easy one. The end product was always nice but there were often several mishaps and a lot of wasted icing behind the scenes. 
Finally, I came up with a formula. I adjust it based on the project, but the basic idea is always the same. 
The only major change I’ve made over the years is switching from Americolor pinks to Wilton. In most cases, I love Americolor gels, however, their pinks seem to be a bit “gritty”. I dissolved a little of each color in water to illustrate the difference. 
Here’s a closer look. Do ya see the gunk? I don’t know what it is but I don’t want it in my icing. 
Icing color isn’t always an exact science. Here’s a day in the life of deep pink icing around here. I start with Wilton rose. Since Wilton colors don’t come in the neat little containers like Americolor, I eyeball about fourteen drops worth. My guess would be about half a teaspoon to half a cup of royal icing. Start on the lighter end and work your way up…you can always add more later. 
Next, I add a little red to deepen the pink. The exact shade isn’t really important. In this case I grabbed super red, because that’s what I found first. Tulip red and Christmas red are fine too. Again, add a little at a time so it gets progressively darker. If you go overboard, it’s very hard to undo. 
Sometimes I need a “purpler” shade of pink. Violet and regal purple are often too blue, which can muddy up the mix. I’ve found electric purple to be the safest route. You can add a little blue later if necessary. 
To finish up, use blue or green to tweak the final shade. I talked about it in depth here. If there is blue or green in the palette use that. If not, turquoise is my go to shade. However, don’t be afraid to experiment with other colors like sky and royal blue or leaf, forest, avocado, and juniper green. You’ll be amazed at what you come up with.
With a little practice, you’ll be making perfect pink icing every time. For more icing tips, check out these posts:
- Shades of Pink Icing via Bake at 350
- Perfect Plum Colored Icing via Lila Loa {plum is magenta very difficult first cousin…both equally frustrating}
- Making Icing Color Match
- Coloring and Preparing Royal Icing
- Press and Seal Royal Icing Pods
- Creating Off-Colored Icing with Ivory
- Toning Down Pink Icing
I can never get the shade of pink I want! I always just mix it an go with it hahaha
I would have never though to add a touch of green to even it out! You’re so smart 😀
Perfect timing for Valentine’s coming up! I didn’t mix one batch of red for Christmas ( I did all pastel cookies this year and LOVED it) I don’t plan on red this Valentines either… Red is my nemesis,.,I plan to do all shades of PINK for Valentines….
Have a very Merry Christmas Callye and thank you for sharing all that you do..
I am definitely switching to Wilton pinks. Thanks for the post and Merry Christmas to you and your family!
Anne
You are a color genius!
Thank you for sharing! Love your blog and your cookies. Merry Christmas.
This is a perfect demonstration of how complexicated (my son’s word, don’t you love it?) the process of finding the right pink can be! Not that I’ve ever achieved it myself… But I’ll give it a whirl after the holidays! Ho-Ho-Ho!!
Excellent tips, though I don’t usually have difficulty with pink- it’s red that burns me. I can’t get Americolor where I live, only Wilton. I used a jar and a half ( 3 oz) in a full batch of royal
Icing and it wouldn’t go any darker than rose. Could you please do a red tutorial? I think we’d all appreciate it!! Merry Christmas to you!!!
Thanks so much for explaining this. I’m a bit of a novice with royal icing and I use your site every single time I decorate cookies. I really do think practice makes perfect (well, better anyway). I’ve definitely improved and wouldn’t have gotten this far without your expertise.
Merry Christmas!
I love it when you explain how to make the color shades. Thank you.
So, I had to make Christmas red and it ended up tasting like CRAP by the time I got the color I wanted! Will you do a red tutorial? I used your color chart and it wasn’t dark enough. 🙁 the cookies were for kids, I still handed them out because the bitter taste wasn’t an issue in a taste test with my kids, but I don’t want that to happen again!
I was having horrible trouble with bitter red ladybug cookies then I read this gem of a post. I’ve learned, pretty much every answer to cookies is on this site I just have to find it :). https://www.sweetsugarbelle.com/2011/07/tulip-red/
I really struggled recently trying to get a “raspberry pink”…sooo much icing went down the sink. THANK YOU for this, now I have something for future reference!
This is great!! I just tried to make fuschia and I got was pink. I didn’t even think to add red to make it deeper in color I just kept adding more pink. Thanks for the tips! I am going to re-try today!
My Americolor pinks always have that same strange texture, too. But Electric Pink, I can’t quit you…
the Wilton ROSE has now got a Red base. In the past it was nice Barbie pink tone. Opened a new bottle a few days ago and he lighter tones are pinkish while the dark tone is an orangey red….;( Wrote to them but havent heard back from anyone at wilton as yet. Also like their ‘pink’ over Americolor soft pink. Deep Pink from Americolor is almost as fluo as electric pink!
I tried it and it is awesomer
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HI!!!!!
I have being your follower for a while, and always use your blog and experience as the answer to all my troubles. And today was again a great saver this post!! i used it with butercream because the pink I was looking just the way you recomend it! THNKS FOR ALL YOUR HELP !!! and for share all your knowledge! GRACIAS!!
what about trying to get an electric pink in buttercream icing when using 1/4 butter and 3/4 shortening?????
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My trouble with pink is exactly the opposite problem. My pink always seems to be too DARK, not dark or bright or anything else. Numerous times I’ve wanted a pale, delicate, soft baby pink and have had a devil of a time achieving the color EVEN with what are suppose to be a soft pink color when I purchase various brands of color gels. I need help with achieving more pastel colors. I start using only a small amount of color and yet it never seems pastel enough for me.
I tried making a deep pink using powdered pink food color but the more I added the pink my icing became sour with a funny taste same happened when I was making a deep blue fondant using the blue and pink colors thanks will try your steps and see how it will turn up to be
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