How To Make Dark-Colored Frostings

When your frosting #goals include deep, dark color — maroon red, say, or jewel-toned purple — you're going to need a few tricks to get the results you want. Because if you mess up you might end up with a dull tone, a runny or sticky frosting, or an icky food-coloring aftertaste. Read on to learn our secrets.

1. Start with the right kind of food coloring

In our experience, gel or paste food coloring is better than the liquid type.

The problem is that liquid food coloring has more water in it than the other kinds, which can affect the consistency of your frosting or fondant. Use too much and you might end up with something that's sloppy and unstable or sticky and unusable.

In terms of color, we generally recommend avoiding natural brands, as the ones we've tested left us with a dull, greenish or brownish tone.


2. Keep your flavors on point

When you want a dark-hued frosting, our best hack is to start with a chocolate buttercream (as long as you're OK with the chocolate flavor, of course). That way you can use less food coloring and are less likely to get any after-taste.

Secondly, always use high-quality natural extracts and essences to flavor your frosting. Avoid anything labeled "flavoring" — these are more likely to be imitation. For vanilla, a concentrated vanilla bean paste should be your default. You don't want to go overboard, but a more intense flavor will make your frosting taste better no matter how much coloring is in it!

3. Be patient

The secret to really deepening your color: plastic wrap and a little time.

After mixing your buttercream or frosting, simply cover the bowl with plastic wrap, making sure it's airtight. Then set it aside for 30 minutes to an hour or two. Colors tend to deepen a bit over time.

4. Become a mix master

You may think that just adding one food coloring to your chocolate buttercream is plenty, but you can create richer, more complex colors if you're willing to mix together a few.

As an example, let's say you want to make red buttercream. Start by mixing red food coloring into chocolate buttercream and letting the frosting hang out in a bowl for a while, as above. Then create the exact shade of red you want by mixing in another color. Remember to use just a little at a time, stirring it in well before adding more.

Cherry red

Add bright pink.

Maroon

Add dark brown.

Burgundy

Add purple.

Photo by Juniper Cakery

5. Become your own fixer

When you over-dye your frosting, you have a few options for correcting it, depending on how much you've overshot the mark.

If your buttercream is almost black and tastes a little odd, then our advice is to start again and take it a little easier on the colors! It pays to be cautious.

If your frosting is a few shades darker than you hoped, add untinted buttercream (the same you used for the base) one tablespoon at a time. Mix it in well and check the color, adding a little more if need be. But move slowly: Use too much and your frosting might become too light.

Ultimate Whipped Cream Cheese Frosting

I got this recipe on Pinterest; but when I tried it, it was every bit as good as reported, and better! I and my family absolutely love this one. This recipe makes a generous amount, so if you only want to frost 12 cupcakes or 1 layer cake...you for sure will want to 1/2 the recipe.

16 oz cream cheese, room temperature

1 1/2 cup powdered sugar
1 teaspoon vanilla
1 cup heavy cream, cold.
Higher the fat content, the better (I'm using 40% Ultra)

Beat the cheese, sugar and vanilla until smooth and fluffy. In a separate bowl, beat the heavy cream to nearly stiff peaks, then add the whipped cream into the cheese mixture and quickly and briefly beat to combine. Do not over beat.

I originally got the recipe from:
www.notsohumblepie.blogspot.com

American Meringue Buttercream

Ingredients:

1/4 Cup Heavy whipping Cream
3/4 Cup Carton Pasteurized Egg Whites
4 TBSP Meringue Powder
1/2 tsp Salt
2 lbs Powdered Sugar (preferrably C & H Brand)
2 lbs Unsalted Butter
2 tsp Pure Vanilla Extract
1/2 tsp Butter Flavor
​
Place Cream and Egg Whites in Mixer and whip on High with whisk attachment until light and frothy, 30 seconds to 1 minute.
Add in Meringue Powder, Salt and Powdered Sugar and whip on high for 5 minutes.
Continue mixing on low and add butter in 1 stick at a time, then add in Vanilla Extract and Butter Flavor.
Whip entire mixture on high for 6 minutes.
Switch to Paddle Attachment and mix on low for 3-5 minutes or until most of the air bubbles have been released.
Enjoy this amazing new kind of buttercream that is light, fluffy, not too sweet, not too buttery and delicious! <3

Italian Meringue Buttercream

Author: Bakepedia
Makes: Makes about 6 cups

Ingredients

1¼ cups sugar, divided into 1 cup and ¼ cup
⅓ cup water
6 large egg whites, at room temperature
¾ teaspoon cream of tartar
2¼ cups (4½ sticks) unsalted butter, very soft, cut into pieces

Instructions

Place 1 cup of sugar and water in a small saucepan. Stir to wet sugar. Bring to a boil over medium-high heat, swirling pan occasionally. Dip pastry brush in cold water and wash down sugar crystals from the sides of the pot once or twice. Allow sugar mixture to simmer gently as you proceed with egg whites.
Meanwhile, place egg whites in a clean, grease-free mixing bowl and whip until frothy on low speed using the wire-whip attachment of a standing mixer. Add cream of tartar and turn speed to medium-high. When soft peaks form, add ¼ cup sugar gradually. Continue whipping until stiff, glossy peaks form.
Bring the sugar/water mixture to a rapid boil and cook until it reaches 248˚ to 250˚ F. As syrup cooks, check visual cues to assess doneness if you do not have a thermometer: it starts out with a thin consistency and many small bubbles covering the entire surface. As the water evaporates, the mixture will become visibly thicker. Bubbles become larger and pop open more slowly. At this point the syrup definitely looks thickened, but it has not begun to color; this is the firm ball stage - if you drop a bit of the syrup into a glass of cold water it will form into a ball. When you squeeze the ball between your fingertips, it will feel firm and the syrup is ready.
With the mixer running, pour syrup in a thin, steady stream directly over the meringue. Do not pour any on the whip or the sides of the bowl. Whip meringue until cool to the touch; this could take several minutes. With the mixer running, add butter a couple tablespoons at a time. Keep beating until the buttercream is completely smooth and spreadable, somewhere in texture between peanut butter and mayonnaise. Now the buttercream is ready to use. Any flavorings may be added at this point; variations are given below. Refrigerate up to 1 week in an airtight container or freeze up to 1 month. If frozen, defrost in the refrigerator overnight and bring to warm room temperature before re-beating. Always re-beat before using.

Italian Meringue Buttercream

Butter is to be at room temperature and softened to the same consistency as the shortening
Yield: 3 lbs

Ingredients

Egg Whites 7 large (210g)
Granulated Sugar 2 cups (400g)
Water 1cup (237ml)
Unsalted Butter 5 sticks (1lb 4oz) (566g)
Solid Vegetable Shortening 1 cup (198g)
Vanilla Extract 2 Tablespoons

Instructions

In a large heavy bottom sauce pot, combine the water and sugar and stir over high heat until the sugar is dissolved into the water.
Attach a candy thermometer to the side of the pot and continue boiling without stirring, until the sugar solution reaches 240° F
Meanwhile in the clean bowl of your kitchen aid mixer with the whisk attachment place the egg whites.
As soon as the sugar mixture reaches 240° F you can turn on the mixer to medium high speed to get the whites frothy and gaining volume.
Once the egg whites are starting to get white in color and frothy and gain some strength SLOWLY, as fine as a thread of hair, begin pouring the hot syrup into the whipping whites.
ALWAYS TAKE EXTRA PRECAUTIONS WHILE WORKING WITH HOT SUGAR SYRUPS!!!!
Try to avoid splashing the syrup onto the whisk attachment as it is whipping the whites, or you will be making spun sugar as it hits the sides of the metal bowl!
Continue whipping the whites until the mixture has COOLED COMPLETELY before you add the butter/shortening or you will have Butter Soup!
Once the Italian Meringue is COOL TO THE TOUCH you may add the butter/shortening that is at ROOM TEMPERATURE to the meringue while whipping on medium-high speed
Add the vanilla extract
Switch to the paddle attachment and mix on low- medium speed until smooth

Notes
THIS RECIPE CAN BE STORED 4 days room temp, 2 weeks fridge, 2 months freezer

If you decide to store it in the fridge/freeze, you will have to bring it back to room temperature before re using.

Take it out several hours before you need it, and let it get to room temp, then put it back on the mixer with the PADDLE attachment on low- medium and let it mix, it will look as if it is BROKEN, and curdled, don’t be alarmed this is NATURAL, it will come back together eventually, you can turn the speed up to med-high and it will mix out smooth

Cream Cheese Swiss Meringue Buttercream

3 (100g) egg whites
2/3 c (130g) sugar
10 Tbsp (142g) butter, cubed and at room temp
1 tsp vanilla
4 oz (113g) cream cheese, cubed and at room temp


In the base of a double boiler, bring water to a simmer. In the top bowl (or just a bowl to place over a pan of simmering water) combine the egg whites and sugar and whisk constantly until the mixture is hot to the touch (160F on a candy thermometer if you want to be completely accurate), about five minutes depending on the original temperature of the eggs. When the mixture has warmed sufficiently, pour it into the bowl of your stand mixer and whip on high speed until the bottom of the bowl is room temperature, ten to fifteen minutes. When the bowl is no longer warm, turn the mixer to medium-low and begin adding the butter piece by piece. Let each chunk incorporate completely before adding the next and don't rush the process!

After all of the butter has been added, add the vanilla and turn the speed back to high. Whip for about 3 minutes or until the buttercream comes together. Turn the speed down to low and add the cream cheese, then mix on medium to fully incorporate.

Vanilla Bean Buttercream Recipe and Cupcake Icing Video Tutorial

4 large egg whites (save those yolks for bread pudding!)
1 cup sugar
3 sticks (1-1/2 cups) unsalted butter, softened
1 pinch salt
1/2 Vanilla Bean, scraped

Chocolate-Nutella Cream Cheese Buttercream

a recipe by wickedgoodkitchen.com
Yield: Makes about 4½ cups;
enough to fill and frost two 9-inch layer cakes
or three 8-inch layer cakes

What makes our Chocolate-Nutella Cream Cheese Buttercream wicked good? This buttercream literally melts on your tongue and the flavor rings of nostalgia associated with the dreamiest of chocolate frostings. It is buttery, creamy and smooth with a hint of cream cheese and plenty of Nutella® flavor. Due to an adequate amount of fat from the butter, this special buttercream pipes beautifully. Our Chocolate-Nutella Cream Cheese Buttercream is versatile and will pair extremely well with white cakes, yellow cakes and chocolate cakes alike as well as cupcakes, cheesecakes and other sweet treats like baked doughnuts. Honest and truly, this buttercream is wicked good!

Ingredients

1 cup (2 sticks or 226 grams) unsalted butter, softened (or 1 stick salted & 1 stick unsalted)
4 ounces (½ 8-ounce package/113 grams) cream cheese, such as Philadelphia®, softened
½ cup (148 grams) Nutella® Hazelnut Spread
2 teaspoons (10 ml) pure vanilla extract, such as Nielsen-Massey®
4 tablespoons (30 grams) sifted HERSHEY'S® Special Dark Cocoa, or your favorite
3½ to 4 cups (420 to 480 grams) confectioners’ sugar, spooned in cup, leveled off & sifted

Preparation

Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy. Add cream cheese, Nutella® and vanilla; beat until fully incorporated. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.
Gradually add cocoa and 3½ cups confectioners’ sugar, beating on low speed (stir), until well combined. Add additional confectioners’ sugar until desired consistency for spreading and level of sweetness is reached. Beat on high speed until well combined and smooth while scraping down sides of bowl as necessary, about 1 to 2 minutes. Before frosting cake layers, rebeat buttercream to ensure smoothness.

Notes
Tips:
If not using immediately, the buttercream can be refrigerated for up to 2 to 3 days in an airtight container. Before using, bring to room temperature before beating smooth again.
If using the buttercream to pipe details, be sure to use chilled hands when handling pastry bag as warm hands can melt the buttercream.
To make 1½ recipes of Chocolate-Nutella Cream Cheese Buttercream, the math has been completed for you below:
1½ cups (3 sticks or 339 grams) unsalted butter, softened (or part salted & part unsalted)
6 ounces (¾ 8-ounce package/170 grams) cream cheese, such as Philadelphia®, softened
¾ cup (222 grams) Nutella® Hazelnut Spread
1 tablespoon (15 ml) pure vanilla extract, such as Nielsen-Massey®
6 tablespoons (45 grams) sifted HERSHEY'S® Special Dark Cocoa, or your favorite
5¼ to 6 cups (630 to 720 grams) confectioners’ sugar, spooned in cup, leveled off & sifted

Coconut Buttercream Frosting

Ingredients

1/2 cup butter, softened
4 cups powdered sugar
1/4 cup unsweetened coconut milk
1/2 - 1 tsp coconut extract or imitation coconut extract

Directions

Combine all ingredients in a large mixing bowl. Using an electric mixer, whip ingredients together until smooth and fluffy.

Lemon Buttercream Frosting

Ingredients

1/2 cup butter, softened
4 cups powdered sugar
2 - 3 Tbsp heavy cream
2 Tbsp fresh lemon juice
1/2 tsp lemon zest
Yellow food coloring, optional

Directions

Combine all ingredients in a large mixing bowl, using an electric mixer blend together until smooth and fluffy about 1-2 minutes. Tint with yellow food coloring if desired.
Note: if you don't want the piled high style of frosting (if you don't like a lot of frosting) then half a batch would be enough. Personally I don't normally like a lot of frosting but this frosting is so good that I liked the piled high style for these, plus it made for prettier piping with the blueberry sauce =).

My Favorite Chocolate Buttercream Frosting

Ingredients

1 1/2 cups butter, at room temperature (I like to use 3/4 cup salted and 3/4 cup unsalted)
3 3/4 cups powdered sugar
3/4 cup cocoa powder*
3 - 4 Tbsp heavy cream or half-&-half
1 1/2 tsp vanilla extract

Directions

In a the bowl of an electric stand mixer, fitted with whisk attachment (paddle attachment works too. Whichever you use just pay attention the the shade of the butter), whip butter on moderately high speed until very pale and fluffy (nearly white in color), about 6 - 8 minutes, occasionally scraping down sides of the bowl. Sift in cocoa powder then add in powdered sugar, 3 Tbsp heavy cream and vanilla and mix on low speed until combine, scrapping down the sides of the bowl as needed and adding up to 1 tbsp additional cream to thin if desired. Increase mixer to medium-high speed and whip mixture until pale and very fluffy about 4 - 5 minutes, occasionally scraping down sides of the bowl.
Note that similar to whipped cream the frosting will lose some of its "fluff" after a few hours, it will still taste the same it just loses some of the air that was whipped into it (similar to whipped cream how it loses it's stabilization after a few hours). It is best to prepare and use within a few hours for best (fluffiest) results.

Strawberry Buttercream Frosting

Ingredients
Yield: enough for 1 dozen cupcakes

3/4 cup unsalted butter, at room temperature*
1 cup (15g) freeze dried strawberries
2 1/2 Tbsp heavy cream
2 cups (230g) powdered sugar

Directions

In the bowl of an electric stand mixer, fitted with paddle attachment, whip butter on medium-high speed until very pale and fluffy 6 - 8 minutes, frequently scraping down sides and bottom of bowl. Meanwhile, pulverize freeze dried strawberries in a food processor** until finely ground (wait about 10 second before opening food processor allowing the powder in the air to settle a bit. There should have 3 1/2 Tbsp of the strawberry powder). Transfer strawberry powder to whipped butter and blend mixture until combine. Stir in heavy cream followed by powdered sugar and whip mixture 4 - 5 minute longer on medium-high speed, until very pale and fluffy, frequently scraping down sides and bottom of bowl. For best results frost and serve within an hour.
*or softened in microwave on HIGH power in 4 - 5 second intervals, rotating butter to next side between intervals until lightly softened.
**if you don't own a food processor, you can place the strawberries in a resealable bag, seal bag and crush to fine powder with a rolling pin.
Recipe Source: Cooking Classy

Vanilla Buttercream Frosting

Ingredients

1 1/2 cups butter, at room temperature (3 sticks)*
4 1/2 cups powdered sugar
3 Tbsp heavy cream
1 1/2 tsp vanilla extract (use clear if desired)

Directions

In the bowl of an electric stand mixer, using the paddle or whisk attachment whip butter on medium high speed (if using whisk attachment whip on high speed) until nearly white and very fluffy, about 7 - 8 minutes, frequently scrapping down the sides of the bowl. Add in powdered sugar, heavy cream and vanilla extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides of the bowl. Immediately spread over cooled cake or cupcakes.
Note: if you want an alternate flavor of frosting, coconut or almond extract would be a great substitute for the vanilla extract, just add it to taste.
*I use half salted butter and half unsalted butter (3/4 cup of each)
Recipe Source: Cooking Classy

Snow White Buttercream

Here is the classic wedding cake icing. Snow-White Buttercream is used for icing cakes smooth, borders, flowers and more. Its pure white color yields the truest colors.
Recipe from Wilton.com

Ingredients:

2/3 cup + 3 tablespoons water, divided

1/4 cup Meringue Powder Easy-Add Meringue Powder 

12 cups sifted confectioners' sugar, (about 3 lbs.) divided

1 1/4 cups solid vegetable shortening

3 tablespoons light corn syrup

3/4 teaspoon salt

3/4 teaspoon no-color almond extract Easy-Add no-color almond extract

3/4 teaspoon clear vanilla extract Easy-Add clear vanilla extract

1/2 teaspoon no-color butter flavor Easy-Add no-color butter flavor 

Makes:

About 7 cups of icing.

Instructions:
step 1


Stiff Consistency:


In large bowl, combine 2/3 cup water and meringue powder; whip with electric mixer at high speed until peaks form. Add 4 cups sugar, one cup at a time, beating at low speed after each addition. Add remaining 8 cups sugar and 3 tablespoons water, shortening and corn syrup in 3 additions, blending well after each. Add salt and flavorings; beat at low speed until smooth. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.


step 2


For thin (spreading) consistency icing, add up to 4 more tablespoons each water and corn syrup.

Buttercream Frosting (very yummy)

4 cups of sifted Powder sugar
2 tsp of meringue powder
3/4 cup of Butter
3/4 cup of High ratio shorten if need be you can use crisco but don't use to much water
1/2 tsp of Vanilla Flavoring
1/2 tsp of Butter Flavoring
1/2 cup of  whipped cream

Winbeckler's Buttercream

Recipe Using 2 Lb. of Powdered Sugar

2 lbs. powdered sugar

1/3 to 1/2 cup warm water  

2 teaspoon clear vanilla flavoring

7/8 teaspoon near-colorless butter flavoring

3/8 teaspoon popcorn (fine grain) salt if not available, omit salt

1 lbs. (2 cups) shortening  (Sweetex if possible--Crisco will work.) Sweetex  is a high-ratio shortening.

Mixing Directions for All Icing Recipes Above

Measure powdered sugar into mixing bowl.

Pour water, clear vanilla, near-colorless butter flavoring, and popcorn salt over powdered sugar and let sit for 1-2 minutes. After sugar has settled some, add one-third of the shortening.

Using the mixer's beater/paddle (not wire whip), begin mixing on low speed until blended then turn mixer to medium speed and mix for 1-2 minutes. If icing forms a ring around the top of the bowl, it needs more water. Add more water a tablespoon at a time until no ring forms. (Icing will soften more also when the remainder of the shortening is added.)

Scrape down bowl to remove any sugar residue on sides and bottom.

Start mixing again on medium speed and continue to mix until icing is smooth** (with absolutely no lumps).

TO TEST FOR LUMPS with mixer off, run finger through icing to feel for lumps. If lumps are found, continue to mix until lumps are gone.

It usually takes 2 or more minutes of mixing to achieve smooth icing, but mix as long as necessary during this stage to get the Icing smooth.

Once the icing is smooth, add remaining two-thirds of shortening and beat at high speed for 2-3 minutes or until shortening is well mixed and volume has increased. If the icing is too firm for it's intended use, add more water a tablespoon at a time.

Do not over mix or icing will be soft and grainy.

NOTE: When removing finished icing from mixing bowl, be sure to avoid scraping any heavy residue that may still be on the bottom or sides of the bowl. This will be lumpy and clog the decorating tips.

* It may be necessary to increase or decrease the amount of water in the recipe depending on the relative humidity or the intended use of the icing. The icing should be firm enough to create the intended decorations.

** Before the remainder of the shortening is added, the icing may be mixed as long as necessary to get rid of sugar lumps (with Mixer off, run finger through icing to check for lumps). Once the remaining shortening is added, the friction from over mixing will breakdown (melt) the shortening and cause soft, grainy icing. Be sure to get rid of any lumps in the first mix.

ICING IS BEST FOR DECORATING WHEN MADE ONE OR TWO DAYS BEFORE USE. ICING MUST BE STORED

IN AIRTIGHT CONTAINERS.  NO REFRIGERATION IS NECESSARY.

Directions to Cream Icing For Frosting Cakes or For Borders

Note: Do Not Cream Icing That Will Be Used For Decorating (Flowers, Figure Piping, Etc.)

Fill the mixing bowl full until icing covers the top of the beater/paddle.

The icing should be a soft consistency. If it is firmer, add more water one tablespoon at a time.

Turn the mixer on low and mix until the icing is creamy and fluffy. It usually takes around 4-5 minutes

          Buttercream Icing - Winbeckler Recipe - Creamy Smooth

           How to Get Smooth Icing or Frosting on a Cake