Burgundy Buttercream Frosting Without Food Coloring
You can skip the Red 40 & Blue 1 dyes and still obtain a beautifully vibrant shade of burgundy buttercream frosting. Simply use beet powder to color your buttercream burgundy. Bonus points: you get to add a bit of veggie into your dessert.
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Servings: 1 cup
Equipment
- Stand Mixer with Paddle Attachment
- Rubber Spatula
- Measuring Cups & Spoons
- Small Dish
Ingredients
- 1/2 cup room temperature unsalted butter
- 2 cups powdered confectioner's sugar
- 1 tsp. vanilla extract
- 3 tbsp. whole milk warmed
- 2-4 tsp. beet powder
Instructions
- Bring the unsalted butter to room temperature.
- Cream the unsalted butter in the stand mixer using the paddle attachment.
- In a small dish, combine three tablespoons of warm milk with two teaspoons of beet powder. Stir until the beet powder is dissolved.
- Add the beet powder food dye into the butter and mix on medium until well combined. Use a rubber spatula to scrape the sides as needed.
- Add in the powdered sugar and vanilla extract. Cover the mixer with a towel and mix on low speed until the powder has started to mix with the burgundy colored butter.
- If needed, add up to two more teaspoons of beet powder into the mixing bowl. You do not need to make the paste, as there is now enough liquid in the buttercream to help it dissolve. Continue to mix on low until the powder is dissolved completely. Add more powdered sugar to help bring it together or offset a beet taste, if needed.
Notes
If you need a dark shade of burgundy buttercream and the 4 teaspoons didn't obtain a dark enough shade, add in more beet powder until the desired shade is reached. To offset the beet taste, add in more powdered sugar.
Alternatively, you can add in a bit of cocoa powder. This will make the burgundy a dark burgundy shade rather than a vibrant burgundy.