How to make pink buttercream not coral!

[Rory786]

Hi everyone, I've never had success making a pink buttercream, the butter when whipped, is still yellow so I get a orangey pink.

The shops only sell vanilla or chocolate buttercream...

Thanks in advance

I just put loads and loads of red colouring in. Dr oatker.

Adding a tiny bit of violet counteracts the yellow, it will turn more white if beaten enough. Then add your pink. I find colourflair gel colours the best. Liquids don't seem to work as well.

Pink Coloursplash Gel

Raspberry jam

Use white butter.

Coming on to suggest white butter.

Better food colouring - not liquid try a gel one

Are you beating the butter mixture enough so that it turns very pale/white before you add the colouring?

Morrison's do pink buttercream. I know coz I just used it in DD birthday cake.

Keep beating the buttercream until it goes white, then add the colour

Thank you everyone.
Any recommendations for butter brands that are more whiter than the rest.

@LadyGAgain thank you, just looked at Morrisons, did you like the buttercream, it hasn't got good reviews. Apparently too soft and chemical tasting...

Sounds disgusting, but replace some of the butter with lard to tone down the yellow? Colleague swears by this and her buttercream is always lovely.

Be careful when giving the lard buttercream to veggies though or anyone with religious dietary requirements!

I'd switch buttercream recipes of your base. To avoid the yellow base colour, try a meringue based buttercream like a swiss buttercream. As a bonus, I find these buttercream to be more stable and less greasy than a normal buttercream.

i make homemade buttercream with butter and cream cheese pop in fridge

then i make homemade raspberry syrup ,i blend a pack of defrosted raspberries. Sieve them for seeds and place on a medium heat with a cup of sugar.Stir for 10mins and set aside to cool

i blend smalls amounts at a time into the buttercream always works

Beat it for much longer than you think, it will go very pale. Then add a good dollop of strawberry jam - best buttercream ever.

Lurpak is paler than most butters.

Sounds disgusting, but replace some of the butter with lard to tone down the yellow?

I do this but use Trex. Solves the veggie issue and for some reason I find the thought of veg fat in buttercream less repellent than the lard! (Also holds up better in warm weather)

Thank you but lots of our guests are vegetarian so lard is a no no.

@Mominatrix I made meringue buttercream once, it was such a faff but much nicer in taste than American buttercream. Think I will give it a go.

Thank you everyone.

Thank you but lots of our guests are vegetarian so lard is a no no.

I definitely go with trex

*I'd

Such fat fingers 🤦‍♀️

Use gel or paste food colouring (colourflair is the bran I use- designed to colour icing using a very tiny amount). Also beat the sugar and butter for AGES. It will eventually go very very pale and then won’t affect the pink so much. I did cerise pink for my daughter’s birthday cake and it was fine. I didn’t need to use Trex but that would also give you a very pale base (but it can be very greasy so you may need more sugar than you think to keep it together)

heres full recipe

i got a pack of frozen raspberries from asda and defrosted them.I blended them and sieved through a fine mesh sieve.I cooked them a small pan with just over half a usa measuring cup of sugar on a medium heat for 10mins stirring continually .Then placed on the side to cool

i whipped with a electric mixer 250gr butter then added 70gr cream cheese.whipped then added 260gr icing sugar until fluffy . Then added a table spoon at a time of cooled raspberry sauce whilst mixing.Until you see the pink colour.Taste if it does not taste raspberry enough you can always add another table spoon.

Its the pink buttercream i used for my daughters cake

sorry forgot photo

President butter is whiter than most butters and was recommended on my cake course for coloured buttercream