All Natural Tinted Buttercream Recipes

QUICK AND ALMOST-PROFESSIONAL BUTTERCREAM ICING

Steps:

• Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.
• Pour in milk and beat for an additional 3 to 4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.

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.

MAGNOLIA BAKERY VANILLA BUTTERCREAM

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, combine butter, 4 cups sugar, milk, and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency; you may not need to add all the sugar. Store in an airtight container for up to 3 days.

BASIC VANILLA BUTTERCREAM

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

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.