Now I’ve been a subscriber to the Food Network magazine since it’s first publication. It’s unpretentious, honest and actually about cooking unlike some of those other “food” magazines that offer up ads of shoes, clothes, dog food, vacation spots and oh yeah.. 3 actual recipes.
In this past May issue, they had honestly, one of the most brilliant prints ever. It literally was a Frost-by-numbers pallet of how to make pretty much every imaginable color of frosting you wanted. The only things you really need for this are the following:
- Classic White frosting (I prefer Italian buttercream but American Buttercream is good as well)
- A box of regular food colors (the red, blue, yellow and green ones)
- Some bowls to mix it in
To see a more detailed image of the colors below, go here. Check out the gorgeous array of colors you can create from a basic box of food coloring, thanks to this handy guide that instructs exactly how many drops of each you need to get these results.
- 1 cup unsalted butter, softened but not melted
- 3–4 cups confectioners sugar, sifted (you MUST sift this!)
- 1/4 tsp regular salt
- 1 Tlb pure vanilla extract
- 2–4 Tbl whole milk
- In a stand mixer fitted with the paddle attachment, beat butter for 5 minutes on medium until light in color.
- Shut the mixer off and add 3 cups of confectioners’ sugar.
- Turn your mixer on to the lowest speed (trust me, if you don’t, you’ll end up with a face full of sugar and dust!)
- Mix until the sugar has been fully incorporated with the butter.
- Increase the speed to medium and add vanilla, salt, and 2 Tbl of milk.
- Beat for 3 minutes until light and fluffy.
If your frosting needs a stiffer consistency, add the rest of the sugar.
If your frosting needs to be thinned out, add remaining milk 1 Tbl at a time.