This easy recipe for pink vanilla buttercream frosting uses beet powder for a natural pink color. You can't taste the beet powder at all! It's a great all natural solution for a dye free color!
I use the leftover beet powder in my smoothies for added nutrients. I love getting the nutritional value of eating beets without having to actually prepare the beets. Using beet powder for coloring is a great way to avoid dyes!
If you are looking for more frosting recipes try my White Chocolate Buttercream Frosting, my Gluten Free Chocolate Buttercream Frosting, my Easy Vanilla Buttercream Frosting or my Gluten Free Chocolate Glaze.
You can find all of my cake recipes here: Gluten Free Cake Recipes
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Instructions
I like to leave my butter out overnight so it's at room temperature. If you don't have time for that you can microwave the butter in 10 second increments until it's soft, but not melted.
In the bowl of your stand mixer beat the butter, heavy whipping cream and vanilla until blended together and soft. Then, add the sifted powdered sugar one cup at a time until it is all mixed in and the frosting is fluffy.
Sift the beet powder and add that last. Beat the buttercream frosting until the beet powder is mixed in. If you want darker frosting you can add another ½ teaspoon sifted beet powder.
I like to use the frosting immediately. If you are going to wait to use the frosting you may need to add a bit more heavy whipping cream or milk and beat again before frosting your cake.
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Frequently Asked Questions
Yes, if you are going to store the frosting for more than a day or two. I like to make my frosting the same day I'm going to use it because I think it's easier to work with on the same day.
Once I use the frosting if the cake or cupcakes don't get eaten that day I store them in the refrigerator. I personally like the stiffer, cold frosting but most people take it out and bring the frosting back up to room temperature before serving the dessert.
It is so simple! The most important part is that your ingredients are at room temperature. I lay my butter out the night before and then heat the milk in the microwave for 10 seconds.You don't want your ingredients to be hot, just at room temperature.
Then I blend the butter, milk and vanilla in a stand mixer. I add the sifted powdered sugar one cup at a time. It is key to sift your powdered sugar so you don't get lumps in your frosting. You can use a sifter or a fine wire mesh strainer to press the powders through.
Once I'm happy with the consistency of the frosting I either spread it on or bag it to pipe onto the cake. I like a thicker consistency for piping than I do for just spreading the frosting onto the cake.
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Pink Vanilla Buttercream Frosting
- Total Time: 10 minutes
- Yield: 2 cups, approximately 1x
- Diet: Gluten Free
Description
This easy recipe for pink vanilla buttercream frosting uses beet powder for a natural pink color. You can't taste the beet powder at all! It's a great all natural solution for a dye free color!
Ingredients
3 cups Powdered Sugar
1 cup Unsalted Butter, at room temperature
1 teaspoon Vanilla Extract
1-2 Tbsp. Heavy Whipping Cream, at room temperature
1 tsp. Beet Powder
Instructions
I like to leave my butter out overnight so it's at room temperature. If you don't have time for that you can microwave the butter in 10 second increments until it's soft, but not melted.
In the bowl of your stand mixer beat the butter, heavy whipping cream and vanilla until blended together and soft. Then, add the sifted powdered sugar one cup at a time until it is all mixed in and the frosting is fluffy.
Sift the beet powder and add that last. Beat the buttercream frosting until the beet powder is mixed in. If you want darker frosting you can add another ½ teaspoon sifted beet powder.
I like to use the frosting immediately. If you are going to wait to use the frosting you may need to add a bit more heavy whipping cream or milk and beat again before frosting your cake.
- Prep Time: 10 minutes
- Category: Frosting
- Method: Stand Mixer
- Cuisine: Gluten Free
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