This is a liquid concentrate, not a powder, so use it straight from the bottle with no dissolving. Shake before each use and add gradually, mixing well, until the red you want develops. Stockists suggest about half a teaspoon per 250g of pure white icing as a starting point. A pure white base matters most with red, as a yellow butter base will pull the shade towards orange, and a high fat content can reduce vibrancy.
The colour works best in a slightly acidic mixture, so add a little lemon juice or citric acid when working with alkaline ingredients such as egg and milk. Natural reds are the most heat-sensitive of the range, so use in icing, buttercream, jelly, frozen and raw desserts rather than baking it into the crumb. Test before an occasion.
Keep refrigerated or frozen for colour intensity. It stays liquid in the freezer and should be brought to room temperature before use.
