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

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

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.

dry mix method
To make a single color, add the ebony carrot powder directly in with the powdered sugar when making the buttercream.

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

For darker shades, I recommend mixing the ebony carrot powder in with the powdered sugar when making the buttercream.

• Light Pink:  add 1/4 tsp ebony carrot powder
[paste: 1/4 tsp ebony carrot powder + 1/4 tsp water]
• Light Purply-Pink:  add 1/2 tsp ebony carrot powder
[paste: 1/2 tsp ebony carrot powder + 1/2 tsp water]
• Dusty Pink:  add 1 tsp ebony carrot powder
[paste: 1 tsp ebony carrot powder + 1 tsp water]
• Light Fuchsia:  add 2 tsp ebony carrot powder
[paste: 2 tsp ebony carrot powder + 2 tsp water]
• Dark Fuchsia:  add 1 tbsp ebony carrot powder
[paste: 1 tbsp ebony carrot powder + 1 tbsp water]

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

The flavor profile is tart but subtle and becomes more noticeable with the darker shades of buttercream. Likewise, the lighter shades produce velvety smooth buttercream while the darker shades start to take on a gritty mouthfeel, similar to the grittiness of American buttercream.

dry mix method
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.

wet mix method
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.

• 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.

dry mix method
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.

wet mix method
Not needed.

• 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.

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

wet mix method
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).

• 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.

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

wet mix method
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.

• 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.

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

wet mix method
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.

• 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.

dry mix method
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.

wet mix method*
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.

• 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.

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

wet mix method*
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.

• 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.

dry mix method
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.

wet mix method*
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.

*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.

• 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.

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

wet mix method*
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.

*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.

• 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.