All Natural Tinted Buttercream Food

NATURALLY COLORED BUTTERCREAM FROSTING: 5 WAYS

Steps:

• In a stand mixer fitted with a paddle attachment beat the butter until light and fluffy, about 2 to 3 minutes.
• Add the powdered sugar and blend on low speed until well blended, then increase the speed to medium and beat until fluffy, about another 3 to 5 minutes.
• Add the vanilla and 1 tablespoon of almond milk. Continue to beat adding the additional tablespoon of almond milk, or more, if needed for spreading consistency.
• Add the natural dye powders to color. If coloring a small amount start with 1 teaspoon for the fruit powders or 1/4 teaspoon for the matcha, spirulina and turmeric and increase to get desired color. To color a whole batch start with 2 tablespoons for the fruit powders, 1 tablespoon for the matcha and spirulina, and turmeric and increase for desired color.

ALL-NATURAL TINTED BUTTERCREAM

Steps:

• Beat butter on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium and add confectioners' sugar 1/2 cup at a time, beating after each addition. Add vanilla, milk, and salt and beat until buttercream is smooth. (At this point, buttercream can be covered and refrigerated up to 3 days; before using, bring to room temperature and beat on low speed until smooth.) Use food colors to tint as desired.

BUTTERCREAM

Steps:

• In a large mixing bowl, whip the eggs until light and fluffy.
• In a small saucepan bring the sugar and the corn syrup to a boil. Lubricate the inside of a metal baster with a small amount of vegetable oil and dispense it completely. Then use this to drizzle the sugar mixture into the mixing bowl with the eggs. The mixer should be on low speed until you finish drizzling in all of the sugar mixture.
• Once the entire mixture of the sugar is incorporated, slowly add the butter pieces. Only add more butter when you can no longer see the previously added pieces. It will go fast at first and then slow down. Continue to whip until the mixture is creamy.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.