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buttercream frosting recipe Pastel Ombre Swirls
- Total Time: 20 minutes
- Yield: Enough for 24 cupcakes or one 9-inch layer cake 1x
- Diet: General
Description
This recipe details how to make a beautiful buttercream frosting with pastel ombre swirls, perfect for decorating cakes, cupcakes, or cookies. It adds a delicate, swirly charm to any treat for special occasions or everyday celebrations.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar, sifted
- 2 to 4 Tbsp (30 to 60 ml) heavy cream or milk
- 1 tsp (5 ml) pure vanilla extract
- Pinch fine sea salt
- Gel food coloring (pastel shades)
Instructions
- Beat Butter: In a large bowl, cream 1 cup (226 g) softened unsalted butter with an electric mixer until visibly lighter and fluffy (2-3 minutes).
- Add Sugar: Gradually add 4 cups (480 g) sifted powdered sugar on low speed until combined, then increase to medium-high. Beat until smooth and crumb-free, about 2 minutes.
- Incorporate Liquid and Vanilla: Slowly pour in 2 to 4 Tbsp (30 to 60 ml) heavy cream (or milk) and 1 tsp (5 ml) vanilla extract. Beat on high speed for another 3-5 minutes until light, airy, and fluffy, with soft peaks forming. Scrape down the bowl sides frequently. Adjust consistency if needed (add more liquid or powdered sugar).
- Divide Frosting: Divide the prepared buttercream into 3-4 separate bowls, depending on the desired number of pastel colors for the ombre look.
- Color Frosting: Add a tiny drop of gel food coloring to each bowl. Mix gently until the color is uniformly blended and a soft, pastel hue is achieved (about 1 minute per color).
- Prepare Piping Bag: Lay a large sheet of plastic wrap (about 18 inches) flat. Spoon each colored frosting onto the plastic wrap in separate, side-by-side stripes, ensuring colors touch.
- Roll and Insert: Gently roll the plastic wrap into a snug log, twisting both ends to seal. Snip off one twisted end and insert the log into a piping bag fitted with a large star or round tip.
- Pipe Swirls: Pipe the buttercream frosting onto cupcakes, cakes, or cookies. Practice on parchment paper first.
Notes
Adjust frosting consistency with liquid or powdered sugar based on humidity. Sift powdered sugar to prevent lumps. Use gel food coloring to avoid thinning the buttercream. If no piping bag, a large Ziploc bag with a snipped corner works. Practice piping on parchment paper. For dairy-free options, use plant-based butter and dairy-free milk.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 2 Tbsp (30 g)
- Calories: 180 calories
- Sugar: 22 g
- Sodium: 35 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 30 mg
Keywords: easy dessert, buttercream, ombre, pastel, frosting, cake decorating, party food, baking
