Cake Decorating

Pink BUTTERCREAM

Hi there everyone , I’m just curious as to know what everyone use for achieve PINK butter cream (pale pink in particular). I seem to find that it always turns out slightly salmony? I use LURPAK butter (and it is quite white )before adding the colouring. Maybe someone out there has a perfect solution ? :)

Many thanks for taking the time to comment xx

Wallace

Wallace x http://www.facebook.com/AWGHobbyCakes

30 Replies

Hey Wallace
I didn’t know what lurpak butter was, so I googled it. I see it’s Danish butter. But no matter the brand of butter, if it’s white to start, perhaps it’s your food colouring. I use both Wilton and Ameri colour gel pink. I always get a soft pink or dark pink depending on how much gel I use.
Hope this helps…. :o)

Creativity is God's gift to us. Using our creativity is our gift back to God. Clarky's Cakes 😎

Hi jchuck – Lurpak isn’t white [ it’s yellow} but if you whip is well it’s the whitest one I find. Wilton appears to not be pink. I’ve also used sugarflair red ? – is it because I use red ??

Wallace x http://www.facebook.com/AWGHobbyCakes

Wallace, try wilton gel…the rose colour one..it’s pretty colour xx

http://www.facebook.com/SweetLin8

btw red will not achieved pretty pink, i use wilton rose colour for all my pink colour :) hope i could help you.

http://www.facebook.com/SweetLin8

Well actually, I use yellow coloured butter..no problems. I’ve also used red to achieve pink without difficulty. Not familiar with “sugarflair” brand. As long as you use the tiniest amount of red, it should work. Try adding just a hint if yellow to the icing with your red. This might help. You red could be a red-red, a Rose hue red, a Christmas red…. can’t tell without seeing it….this changes the outcome.

Creativity is God's gift to us. Using our creativity is our gift back to God. Clarky's Cakes 😎

i use wilton red red – sugarflair red red – :) – i tried rose wilton and also orangy – will try again – thanks ladies xx

Wallace x http://www.facebook.com/AWGHobbyCakes

Hi Wallace…agree with SweetLin, use Wilton Rose. Wilton Pink is actually quite peachy/salmony whereas if you want a prettier or crisper pink, it is the Rose you will want to use. The first pic here is using reg. Wilton Pink. The second pic is using Wilton Rose, just difference concentrations to achieve the different shades. Also, if you do not have access to Rose then you can always add a very small touch of Violet to your pink to make it less “salmony”

Violet - The Violet Cake Shop™ - http://www.facebook.com/TheVioletCakeShop

Should work the same on buttercream too =D

Violet - The Violet Cake Shop™ - http://www.facebook.com/TheVioletCakeShop

thanks VIolet – can’t see your pics- links appear to be broken x .. I was wondering if the adding violet to plain butter cream whipped tip was going to help, as that’s how to get really white buttercream. ….and then add the colour. I will defo try that now – it was just at the time not an option as no replacements available then. I will also get rose – as wilton pink isn’t pink !:P

Wallace x http://www.facebook.com/AWGHobbyCakes

My fav is Americolor “soft pink.” It works great for me and I use all butter also :)