hues-ing natural
food coloring powders in

BUTTERCREAM ICING / FROSTING

by BRIANNA SHAVER

hues-ing natural food coloring in

BUTTERCREAM ICING

BRIANNA CREATES COLOR

I've been in love with baking for as long as I can remember. Some of my favorite childhood memories are of my mom and me in the kitchen making Christmas cookies to share with our neighbors. I always knew baking was something I wanted to pursue and after graduating from Pastry School, I went on to get my Bachelor's degree in Hospitality and Restaurant Management; an experience that has paved the way for me in my business ventures.

I started two baking-related small businesses in Seattle, one solo and one with a dear friend for a business partner, and moved on each time when it felt right. I currently own Garden Box Baking, a food photography and recipe development business which I operate from home in the mountains of Northwest Montana. I've been growing and expanding since I shared my first recipe under GBB in 2022 and my goals for this business sometimes feel endless, which I love!

I absolutely love working on this Icing Hues project with Selefina. I'm more of a crunchy foodie, always opting for natural flavors and colors with as little ingredients as possible. Selefina's line of natural food colors are a staple in my kitchen and I can't wait to share with you my take on how to best use them when coloring buttercream. From pastel pinks to vibrant blues, the color variations one can achieve with these powders make for eye-catching, stunning desserts. — Brianna

Brianna, are you sure this icing isn't frosting? As for the icing/frosting debate, the two terms are technically used interchangeably in the industry, however, yes, people do tend to think frosting is fluffy and thick and icing is thin and hard (even though that’s not always the case). Royal icing is hard and for decorating things like cookies which I think is why the term “icing” can be confusing for people.

The reason my buttercream recipe is called “Royal Icing Buttercream” is because you make a royal icing but while it’s still wet you add the butter turning it into a silky smooth buttercream. Another way to phrase the buttercream would be “Faux Swiss Meringue Buttercream,” but that’s a bit of a mouthful lol. So sure, you can call it frosting if you like.

Please enjoy this series by Brianna Shaver of Garden Box Baking. Food photography on this page is ©Brianna Shaver.

make a royal-icing

BUTTERCREAM BASE

USING BRIANNA's BUTTERCREAM RECIPE

ROYAL ICING BUTTERCREAM RECIPE

by Brianna I’ve made countless buttercream recipes in my life. American, Swiss, French, you name it. My all time favorite buttercream recipe is this royal icing buttercream that I came across years ago and have since modified for my personal taste. I use it for all of my cakes and desserts and it is always a huge hit!

The consistency of this buttercream recipe is silky smooth and shiny, much like a Swiss meringue buttercream but without the hassle of heating anything up. It also uses meringue powder instead of egg whites which is not only safer, but a whole lot easier too. Say goodbye to trying to figure out what to do with all of the leftover egg yolks! It comes together in minutes and doesn’t leave a “crust” when left out like traditional American buttercream recipes do.

INGREDIENTS

2 cups (227g) - powdered sugar
1 tbsp + 1 tsp (14g) - meringue powder
2 tbsp + 2 tsp (38g) - water
2 cups (454g) - unsalted butter, softened

MAKE THE BUTTERCREAM

In the bowl of a stand mixer fitted with a paddle attachment or using an electric handheld mixer, add the powdered sugar, meringue powder and water. Mix on low until all of the powdered sugar is incorporated, then mix on high for a few minutes until shiny and stiff (you’re essentially making royal icing here).

Turn the mixer off and add in all of the butter. Mix on medium speed until everything comes together. Turn the speed up to high and mix until very light in color and smooth.

Yield: 4 cups of buttercream

TIPS + TRICKS

For cake decorating, the buttercream should be as smooth as possible. For the silkiest, smoothest buttercream, before using, place the buttercream in the bowl of a stand mixer fitted with a paddle attachment and mix on the lowest speed for a few minutes to get out any air bubbles.

This recipe pipes wonderfully! For bakery style cupcakes, simply add a few large scoops to a piping bag with a large star tip (my favorite is Wilton 1M) and pipe a swirl starting at the center of each cupcake, working your way to the outer edges and finishing back in the center. This should give you an impressive 3 layered frosting swirl.

For lemon buttercream, replace the water with lemon juice and add 4 drops of lemon oil and the zest of 1 lemon in with the butter. Continue with the mixing process.

When coloring the buttercream, add the natural food color powder of choice in with the powdered sugar. To make multiple colors or shades from one batch of buttercream, portion out the buttercream into smaller bowls and add the coloring separately by making a slurry of equal parts food color powder and water. Mix this into the buttercream by hand with a rubber spatula.

Mixing dry ingredients: powdered sugar and meringue powder

Mix with water on low until incoporated; mix on high until shiny and stiff

Mix in all of the butter on medium speed, once incorporated mix on high until light and smooth

Turn the mixer off when light and smooth

Ready to use/pipe

Buttercream swirls using Wilton tips 1M and 2D

adding natural food coloring

BEETROOT POWDER

TO COLOR YOUR BUTTERCREAM

COLOR YOUR BUTTERCREAM with

Beetroot Powder Selefina’s beetroot powder produces lovely shades of pink when mixed into buttercream. The lighter shades range from pastel pink to bubblegum and the more beetroot powder that is added, the deeper the pinks will be. The darker shades yield rose and berry hues but they do come with a slightly gritty mouthfeel. The beetroot flavor is undetectable and simply tastes like vanilla buttercream.

TIPS FOR MIXING INTO BUTTERCREAM

To make a single color, add the beetroot powder in with the powdered sugar when making the buttercream. This powder can also be added directly to finished buttercream to create multiple shades. No need to mix with water first, simply mix in the desired amount with a rubber spatula until smooth.

To make multiple different shades, portion out 1 cup of buttercream in each bowl and make a paste with one part beetroot powder to two parts water (1:2 ratio). Then mix the paste into the buttercream by hand or with an electric mixer.

COLOR SHADE RATIOS

Pastel Pink: add pinch beetroot powder

[paste: pinch beetroot powder + 1/8 tsp water]

Bubblegum: add 1/4 tsp beetroot powder

[paste: 1/4 tsp beetroot powder + 1/2 tsp water]

Rose: add 1 tbsp beetroot powder

[paste: 1 tsp beetroot powder + 2 tsp water]

Pink Panther: add 1 1/2 tsp beetroot powder

[paste: 1 1/2 tsp beetroot powder + 3 tsp water]

Berry: add 2 tsp beetroot powder

[paste: 2 tsp beetroot powder + 4 tsp water]

NOTE: The colors will become slightly darker the longer they sit after mixing the buttercream.

The lighter shades range from pastel pink to bubblegum and the more beetroot powder that is added, the deeper the pinks will be. The darker shades yield rose and berry hues but they do come with a slightly gritty mouthfeel. The beetroot flavor is undetectable and simply tastes like vanilla buttercream.

wet method not required

black cacao mixes into icing flawlessly

shades of gray: buttercream with BEETROOT POWDER

adding natural food coloring

BLACK CACAO POWDER

TO COLOR YOUR BUTTERCREAM

COLOR YOUR BUTTERCREAM with

Black Cacao Powder Selefina's Black Cacao powder is black in its powdered form and produces shades of gray ranging from light ash to deep charcoal and finally pure black when mixed into buttercream. The lightest shades of gray taste like vanilla buttercream while the medium shades add hints of chocolate. The darkest shades produce a rich cacao flavored buttercream.

TIPS FOR MIXING INTO BUTTERCREAM

The black cacao mixes flawlessly into buttercream. To make a single color, add the black cacao powder in with the powdered sugar when making the buttercream. This powder can also be added directly to finished buttercream to create multiple shades. No need to mix with water first, simply mix in the desired amount with a rubber spatula until smooth.

Not needed.

COLOR SHADE RATIOS

Pale Gray: add 1/2 tsp black cacao powder
Light Ash: add 1 tsp black cacao powder
Steel Gray: add 1 tbsp black cacao powder
Charcoal: add 2 tsp black cacao powder
Pure Black: add 1/4 cup black cacao powder

NOTE: The colors will become slightly darker the longer they sit after mixing the buttercream.

The black cacao mixes flawlessly into buttercream. The lightest shades of gray taste like vanilla buttercream while the medium shades add hints of chocolate. The darkest shades produce a rich cacao flavored buttercream.

wet method not required

black cacao mixes into icing flawlessly

shades of gray: buttercream with black cacao powder

adding natural food coloring

PURPLE SWEET POTATO POWDER

TO COLOR YOUR BUTTERCREAM

COLOR YOUR BUTTERCREAM with

Purple Sweet Potato Powder Selefina's purple sweet potato powder is one of the most visually stunning natural food colors in its powdered form. When mixed into buttercream, its vibrant purple color offers beautiful shades of lavender, periwinkle and violet. This powder does not change the overall flavor of the buttercream, leaving the sweet vanilla flavor intact.

TIPS FOR MIXING INTO BUTTERCREAM

To make a single color, add the purple sweet potato powder in with the powdered sugar when mixing buttercream.

Unlike the other natural food color powders, I do not recommend the wet mixing method. Because of the starch content in this powder, the paste becomes very gummy and does not easily mix into the prepared buttercream resulting in visible specks (as seen in photos).

COLOR SHADE RATIOS

Pale Lavender: add 1/8 tsp purple sweet potato powder
Lavender: add 1/4 tsp purple sweet potato powder
Periwinkle: add 1/2 tsp purple sweet potato powder
Pale Violet: add 1 tsp purple sweet potato powder
Violet: add 2 tsp purple sweet potato powder

NOTE: The colors will become slightly darker the longer they sit after mixing the buttercream.

The consistency of the buttercream with purple sweet potato powder is silky smooth.

wet method not recommended, starch conten makes gummy paste

purple sweet potato powder mixed in with powdered sugar first

shades of lavender: buttercream with purple sweet potato powder

adding natural food coloring

HIBISCUS POWDER

TO COLOR YOUR BUTTERCREAM

COLOR YOUR BUTTERCREAM with

Hibiscus Powder Selefina’s hibiscus powder offers warm shades of pinks and dusty rose and although darker magenta shades are achievable, and tempting, the lighter colors provide the best results. When mixed into buttercream, the tart flavor is so subtle, it may be hard to detect.

TIPS FOR MIXING INTO BUTTERCREAM

To make a single color, add the hibiscus flower powder in with the powdered sugar when mixing buttercream.

To make multiple different shades, portion out 1 cup of buttercream in each bowl and make a paste with one part hibiscus powder to one part water (1:1 ratio). Then mix the paste into the buttercream by hand or using an electric mixer.

COLOR SHADE RATIOS

Pale Pink: add 1/8 tsp hibiscus powder

[paste: 1/8 tsp hibiscus powder + 1/8 tsp water]

Light Rose: add 1/2 tsp hibiscus powder

[paste: 1/2 tsp hibiscus powder + 1/2 tsp water]

Dusty Rose: add 1 tsp hibiscus powder

[paste: 1 tsp hibiscus powder + 1 tsp water]

Magenta:** add 2 tsp hibiscus powder

[paste: 2 tsp hibiscus powder + 2 tsp water]

Deep Berry:** add 4 tsp hibiscus powder

[paste: 4 tsp hibiscus powder + 4 tsp water]

NOTE: The colors will become slightly darker the longer they sit after mixing the buttercream.

The pale pink and light rose hues will taste like vanilla buttercream without any flavor and will be smooth. The dusty rose has a hint of grittiness, much like the mouthfeel of an American buttercream and a very subtle tart flavor. **I do not recommend the magenta or deep berry hues because the grittiness is unpleasant.

mixing in hibiscus powder to icing for the lightest color

mixing in hibiscus paste to icing for making multiple shades

shades of warm pinks and dusty rose: buttercream with hibiscus powder

adding natural food coloring

BUTTERFLY PEA FLOWER POWDER

TO COLOR YOUR BUTTERCREAM

COLOR YOUR BUTTERCREAM with

Butterfly Pea Flower Powder Selefina’s butterfly pea powder is a stunning blue color with a floral taste. It easily mixes into buttercream with a smooth texture and gives off shades of blue-grays, purple-grays and indigos.

TIPS FOR MIXING INTO BUTTERCREAM

To make a single color, add the butterfly pea powder in with the powdered sugar when mixing buttercream.

To make multiple different shades, portion out 1 cup of buttercream in each bowl and make a paste with one part butterfly pea powder to one part water (1:1 ratio). Then mix the paste into the buttercream by hand or using an electric mixer.

COLOR SHADE RATIOS

Light Gray: add 1/8 tsp butterfly pea flower powder

[paste: 1/8 tsp butterfly pea flower powder + 1/8 tsp water]

Light Blue-Gray: add 1/2 tsp butterfly pea flower powder

[paste: 1/2 tsp butterfly pea flower powder + 1/2 tsp water]

Purple-Gray: add 1 tsp butterfly pea flower powder

[paste: 1 tsp butterfly pea flower powder + 1 tsp water]

Light Indigo: add 2 1/2 tsp butterfly pea flower powder

[paste: 2 1/2 tsp butterfly pea flower powder + 2 1/2 tsp water]

Indigo: add 4 tsp butterfly pea flower powder

[paste: 4 tsp butterfly pea flower powder + 4 tsp water]

NOTE: The colors will become slightly darker and more purple the longer they sit after mixing the buttercream.

The light gray, light blue-gray and purple-gray hues will taste like vanilla buttercream without any floral flavor. The light indigo hue will have a light floral flavor while the indigo hue will have a distinct floral flavor and be slightly bitter.

adding in butterfly pea flower powder paste

blending in paste

shades of indigo: buttercream with butterfly pea flower powder

adding natural food coloring

CACAO POWDER

TO COLOR YOUR BUTTERCREAM

COLOR YOUR BUTTERCREAM with

Cacao Powder Selefina’s cacao powder is a warm brown color with a rich chocolatey taste. It mixes into buttercream seamlessly with a smooth velvety texture and gives off shades of beiges, tans and browns.

TIPS FOR MIXING INTO BUTTERCREAM

To make a single color, sift the cacao powder in with the powdered sugar when mixing buttercream. To make multiple different shades of brown, portion out 1 cup of buttercream in each bowl and make a paste with one part cacao powder to one part hot water (1:1 ratio). Then mix the paste into the buttercream. Using hot water helps the cacao incorporate better than if using cold water.

If making a large batch with the liquid method, blending the cacao powder and hot water together with an emulsion blender provides the best results.

However, if adding more than 2 tablespoons per 1 cup of buttercream, the dry mixing method is recommended. Adding more than 2 tablespoons of cacao powder and water can result in a broken looking buttercream.

COLOR SHADE RATIOS

Light Beige: add 1 tsp cacao powder

[paste: 1 tsp cacao + 1 tsp water]

Tan: add 1 tbsp cacao powder

[paste: 1 tbsp cacao + 1 tbsp water]

Light Brown: add 2 tbsp cacao powder

[paste: 2 tbsp cacao + 2 tbsp water]

Brown: add 4 tbsp cacao powder

[wet method not recommended]

Dark Brown: add 6 tbsp cacao powder

[wet method not recommended]

The consistency of the buttercream with cacao powder is velvety smooth with a rich, chocolatey flavor. The more cacao that is added, the more distinct the flavor becomes and the stiffer the buttercream (if using the dry method). If the buttercream is too thick, add some cream or half and half, 1 tablespoon at a time, until the desired texture is achieved.

The beige and tan hues will taste like vanilla buttercream without any chocolate flavor. The light brown hue will have a hint of chocolate while the brown hue will have a light chocolatey flavor. Dark brown will have a distinct chocolate flavor, much like a traditional chocolate buttercream.

mixing in cacao paste

if using more than 2 tbsp/1 cup buttercream, wet method is not recommended

shades of brown: buttercream with cacao powder

adding natural food coloring

MATCHA POWDER

TO COLOR YOUR BUTTERCREAM

COLOR YOUR BUTTERCREAM with

Matcha Powder Selefina’s matcha powder is a dark mossy green color and, when mixed into buttercream, gives off shades ranging from a light mint to a bold pistachio. It has a distinct earthy taste and is great for creating natural green hues in frostings, creams and mousses.

TIPS FOR MIXING INTO BUTTERCREAM

To make a single color, simply add the matcha powder in with the powdered sugar when mixing buttercream.

To make multiple different shades of green, portion out 1 cup of buttercream in each bowl and make a paste with one part matcha to two parts water (1:2 ratio). Then mix the paste into the buttercream.

*This method allows you make one large batch of plain buttercream, separate it out into smaller bowls and then mix in the wet color. The reason I mix the powder with water when adding after the buttercream is already made is so that the color incorporates better. If added as a dry powder to already made buttercream then you'll see specks from the powder.

COLOR SHADE RATIOS

Light Mint: add 1/8 tsp matcha powder

[paste: ⅛ tsp matcha + ¼ tsp water]

Light Green: add 1/4 tsp matcha powder

[paste: ¼ tsp matcha + ½ tsp water]

Sage Green: add 1 tsp matcha powder

[paste: 1 tsp matcha + 2 tsp water]

Pistachio: add 2 tsp matcha powder

[paste: 2 tsp matcha + 4 tsp water]

The consistency of the buttercream with matcha powder is silky smooth with a sweet, earthy flavor. The more matcha that is added, the more distinct the flavor becomes. I don’t recommend adding more than 2 teaspoons of matcha to 1 cup of buttercream because the flavor can get too bitter and the consistency of the frosting becomes broken. When adding more than 2 teaspoons, the consistency will be smooth if adding the dry matcha powder in with the powdered sugar, but the matcha flavor will be very strong.

I made four shades of matcha, all with a nice consistency and flavor. I tried to make a fifth, dark olive green color but the flavor was too strong and because you have to add more water with the matcha to make a paste (vs other colors I’ve tested) the buttercream broke and was no longer silky smooth.

making matcha paste

mixing to incorporate thoroughly

shades of green: buttercream with matcha powder

adding natural food coloring

MANGO JUICE POWDER

TO COLOR YOUR BUTTERCREAM

COLOR YOUR BUTTERCREAM with

Mango Juice Powder The natural mango powder is a vibrant yellow color and, when mixed into buttercream, gives off shades ranging from light buttery yellow to a warm mustard.

TIPS FOR MIXING INTO BUTTERCREAM

To make a single color, simply add the mango powder in with the powdered sugar when mixing buttercream. To make multiple different shades of yellow, portion out 1 cup of buttercream in each bowl and make a paste with equal parts mango powder and water. Then mix the paste into the buttercream.

To get multiple shades out of one batch of buttercream, mix the powder separately with equal parts water to create a liquid food coloring. When the buttercream is ready, portion it into separate bowls and slowly mix the liquid color in with a spatula, one teaspoon at a time, until the desired shade is achieved.

COLOR SHADE RATIOS

Light Buttery Yellow: add 4 tsp mango juice powder
Pastel Yellow: add 8 tsp mango juice powder
Sunshine Yellow: add 4 tbsp mango juice powder
Mustard Yellow: add 7 tbsp mango juice powder

The consistency of the buttercream with mango powder is silky smooth with a tangy, sweet flavor. When a large amount of mango powder is added (“mustard yellow” color), it can become a bit gummy and quite tart.

adding wet mix to buttercream

mixing to incorporate thoroughly

shades of yellow: buttercream with mango juice powder

adding natural food coloring

CRANBERRY JUICE POWDER

TO COLOR YOUR BUTTERCREAM

COLOR YOUR BUTTERCREAM with

Cranberry Juice Powder Selefina’s natural cranberry juice powder has a very fine texture, making mixing a breeze. It gives off a beautiful range of shades, from a light peach to a vibrant pink and the taste is sweet and tangy, sure to leave you wanting for more!

TIPS FOR MIXING INTO BUTTERCREAM

To mix the natural cranberry juice powder into buttercream, simply add a few teaspoons in with the powdered sugar (ratio follows).

To get multiple shades out of one batch of buttercream, mix the powder separately with equal parts water to create a liquid food coloring. When the buttercream is ready, portion it into separate bowls and slowly mix the liquid color in with a spatula, one teaspoon at a time, until the desired shade is achieved.

COLOR SHADE RATIOS

Light Peach: add ¼ tsp cranberry juice powder
Blush Pink: add 2 tsp cranberry juice powder
Light Pink: add 3 ¾ tsp cranberry juice powder
Vibrant Pink: add 6 ½ tsp cranberry juice powder

You can taste the cranberry powder but there's so much sugar in the buttercream that even with the vibrant pink shade, it's more of a hint of cranberry, so slightly tart but mostly sweet. I think it gives the buttercream a really nice flavor.

adding wet mix to buttercream

mixing to incorporate thoroughly

shades of pink and peach: buttercream with cranberry juice powder

hues-ing natural food coloring in BUTTERCREAM ICING

hues-ing natural food coloring in

BUTTERCREAM ICING