Naturally Colored Buttercream Frosting 5 Ways Food

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NATURALLY COLORED BUTTERCREAM FROSTING: 5 WAYS



Naturally Colored Buttercream Frosting: 5 Ways image

Provided by Lexi

Time 10m

Number Of Ingredients 10

1 cup (2 sticks) unsalted butter, softened
3 cups organic powdered sugar, sifted
1 teaspoon vanilla extra
1 to 2 tablespoons almond milk
natural dye powder (see instructions for approximate quantities)
Green: Matcha Green Tea Powder
Turquoise: Blue Spirulina Powder
Yellow: Ground Turmeric
Purple: Dried Blueberry Powder (see note)
Pink: Dried Strawberry Powder (see note)

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



All-Natural Tinted Buttercream image

Color us impressed. We've always wanted a natural way to tint frosting any shade, and new plant-based food dyes let us go Technicolor.

Provided by Martha Stewart

Categories     Buttercream Frosting Recipes

Time 10m

Yield Makes 4 cups

Number Of Ingredients 6

3 sticks unsalted butter, room temperature
1/2 teaspoon pure vanilla extract
1 pound confectioners' sugar, sifted
2 tablespoons whole milk
Pinch of kosher salt
McCormick Color from Nature food colors, in Berry, Sunflower, and Sky Blue

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.

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