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.
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
*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.
*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.