Pink frosting makes me think of a giant (Jack and the Bean Stalk sized) princess popping bubble gum, smashing it in her face, collecting it in a bowl, and storing it for later. My pink frosting, however, is not bubble gum-flavored and it does does not have a giant’s cooties on it. Better yet, I didn’t use any artificial food coloring to make pink frosting. I didn’t use any berries, either!
So, how did I do it?
How To Make Pink Frosting
As soon as I saw how red my hibiscus tea was, I was excited to try using hibiscus to make pink frosting. It worked! Unlike using berries – which leave the frosting with a very strong berry flavor and oftentimes more moisture than you would like – making pink frosting with hibiscus only slightly affects the taste of the buttercream. The pink buttercream has just a bit of a pleasant tang to it that most people won’t even notice.
The trick to pink frosting is pink butter!
- 1 C (2 sticks) unsalted butter
- 1/2 C dried hibiscus
- Melt butter with dried hibiscus. You can do this in a small saucepan on medium-low heat or in a glass bowl in the microwave for one minute.
- Stir until you see lots of pink in the butter. You may see pink oil floating on the butter (like oil and vinegar) rather than integrating with it. Don’t worry – when the butter cools, the pink will mix right in.
- Strain out the hibiscus flowers.
- Let the butter come to room temperature, then cool in the refrigerator.
- When ready to use, stir (to evenly distribute the pink color) and bring back to room temperature to use in your favorite frosting recipe.
How Did I Use My Pink Butter?
I topped chocolate cupcakes (the recipe from the Better Than Sex Chocolate Cupcakes) with a buttercream frosting made with pink butter. To make the pink buttercream, I used my vanilla bean buttercream frosting recipe minus the vanilla bean paste (the vanilla bean paste would affect the color of the frosting).
Note: If you want a vanilla flavor and don’t want to affect color, you can use clear vanilla (but, keep in mind that it is an artificial flavor).