Brighten Buttercream Frosting with Natural Yellow Food Dye

Brighten Buttercream Frosting with Natural Yellow Food Dye

Dolce Flav

Servings

3

Prep Time

15 minutes

Cook Time

5 minutes

Category

Natural Yellow Food Color - Water Soluble

First, soften and beat unsalted butter until creamy, then gradually add sifted powdered sugar with a pinch of salt and vanilla, alternating with heavy cream (or milk), to build a smooth buttercream base. Meanwhile, dilute your natural yellow water-soluble extract in a small amount of warm water (or cream) to make a color slurry. Gently fold or beat the slurry into the white buttercream gradually, until you reach your desired shade of yellow. Adjust consistency or color as needed, then pipe or spread onto cake or cupcakes.

Ingredients

  • 1½ cups (about 340 g) Unsalted butter
  • 4 cups (about 480 g) Powdered (confectioners’) sugar
  • 4–6 Tbsp (60–90 ml) Heavy cream or milk
  • 2 tsp Pure vanilla extract
  • ⅛ tsp Salt
  • ½ to 1 tsp (or as needed) Natural yellow food color (water-soluble extract)
  • 1 Tbsp Warm water or extra cream

Directions

  1. Prepare butter

    Place room-temperature unsalted butter into the bowl of a stand mixer (or a large bowl if using hand mixer). Beat on medium speed for about 2 minutes, until the butter becomes creamy and smooth (no chunks).

  2. Add powdered sugar and vanilla

    With mixer on low, gradually add the sifted powdered sugar, about 1 cup at a time, mixing until incorporated. Scrape down the sides of the bowl as needed. Add in the vanilla extract and salt.

  3. Adjust texture with cream

    Once most of the sugar is worked in, pour in 4 Tbsp heavy cream (or milk). Increase mixer to medium-high and beat for about 30 seconds to 1 minute. If the frosting is too stiff, add 1 Tbsp cream more and beat again until you get a smooth, spreadable / pipeable consistency.

  4. Prepare yellow dye slurry

    In a small bowl, combine the natural yellow food color (extract) with about 1 Tbsp warm water (or cream) to make a smooth slurry. Stir until fully dissolved.

  5. Color the buttercream

    Start by adding just ½ tsp of the yellow slurry into the frosting bowl. Mix on low speed until the color is distributed. Evaluate the shade. If you want a deeper yellow, gradually add tiny additional amounts (e.g. ¼ tsp) until you reach the color you like. Avoid adding too much liquid at once, which can thin the frosting.

  6. Adjust consistency & finalize

    If adding the dye made the frosting a bit loose, add a tablespoon of sifted powdered sugar and beat again until you restore good piping or spreading consistency. If it's too stiff, add a touch more cream.

  7. Use or store

    Use immediately to frost cakes or cupcakes. If not using right away, store frosting in an airtight container at room temperature (if under ~2 hours) or refrigerate (up to a few days). Before using after chilling, bring to room temperature and re-whip briefly.