What Happens When You Mix Natural Food Colors into Buttercream?
Ever wondered how different natural food coloring brands actually perform in buttercream?
🎥 I just shared a new YouTube video where I tested several dye-free food colorings side-by-side — and the results were SO interesting.
➡️ [Watch the video here]
In the video, I mix three popular natural brands into classic buttercream and observe:
How easy (or tricky) they are to blend in
Which brands gave the most vibrant result
How colors looked right after mixing vs. after resting
🧁 Brands I tested:
PRSM / Trucolor
Pixie Dust
ChefMaster Naturals
Some were smoother than others, some developed better color over time, and a couple left me wishing for more oomph. But they all revealed something important about how plant-based color behaves in butter-based frosting. Over and above that, I gave a HUGE tip for getting a good buttercream ‘foundation’ for more accurate color results.
💡 Dye-Free Takeaways:
Here are a few quick lessons I touch on in the video:
Not all natural dyes behave the same.
Greens and reds can be the trickiest.
Patience = payoff.
📌 A Tip for My Readers:
If you’re frustrated with dull colors or grainy textures — it’s probably not your technique. The type of dye and how you treat it makes all the difference. In fact, one of the first ‘paid posts’ I did on Substack addressed just that - I bet you could use your free pass to read it?
📲 If you’ve tried any of these brands, I’d love to hear how they worked for you! Leave a comment on the video or reply to this email.
Let’s make natural color work for buttercream — one scoop at a time.
With color and care,
Camella
The Dye Free Baker
