I tried this today for a bright green and it worked like magic!! I almost panicked when i started Whipping and it ws just curdled and not smooth at all but i kept Whipping and i got a beautiful bright green buttercream!! Thanks so much for sharing!! 😘😘
This is especially nice because it lets you get richer colors without the massive downside of adding a ton of coloring and making the icing taste gross. Great video, super helpful!
Makes me wish my work had a microwave because this would be incredibly useful. We get a lot of customers wanting vibrant dark colors and I have to always warn them about their icing having the risk of tasting bitter from all the food coloring we have to use to get those tones.
@@songofshadow5043 Yep. Whenever I'm taking customer orders I always try to recommend the customers lighter colors so they don't risk ruining the taste of their cake. The solution in this video though is fantastic and eliminates this problem.
If you’re really in a hurry, you don’t have to melt your whole bowl either- just take a bit of it out and microwave that smaller amount, then mix it back in. I repeat that until I get the whole batch the color I want, but I don’t have to refrigerate because I didn’t liquify them whole batch :)
I've been a decorator for a decade AND a culinary major and never knew this. It really goes against everything I've been taught lol. Thank you SO MUCH! ❤️
From mini heart attack to happy dance I experience everything in this process. Thank you so much for this life-changing hack. you save my tons of food color :) . For the first batch I keep melted buttercream for a longer time in the fridge because of that it took me half an hour to whipped to desire consistency. I keep faith in you and keep doing it and finally, there is my bright purple color SMBC. I was actually doing a happy dance ;) all thanks to you >
Awww lovely I'm so glad to hear it worked out! Mini heart attack can definitely occur when making this haha but like you said if you trust in the process it will come together :D
@@bluesunnyday I might have ignored it, but it seems lack of proper knowledge and introspection can lead to ignorant beliefs . I wanted to educate that person on their ignorance. But yeah, I get what you mean. Some people purposefully do things to get on others nerves.
I didn't, either! I've never heard that before, so it's good to know. I would always try to make a brighter red by adding more coloring, and it tasted AWFUL.
Try Americolor gel food coloring. Their super black and super red are the only food coloring that I’ve ever been able to get true black and red from. You don’t have to use much, and there’s no bitterness.
Fantastic tip! I knew the color develops as it "rests", but I wasn't aware of this trick. I'm glad the RUclips algorithm actually suggested your video!
I think this is going to also help making really deep dark colours as well! A bit of black in any of those colours and you could get really nice dark red for roses, midnight blue or dark foliage green. ^^
Oh wow! I've asked on other baking/decorating sites how to achieve a brilliant red and no one mentioned this hack. Very clever idea! Going to try it. Thank you!
You microwave the buttercream for 15 seconds, chill, and re-whip it?! Who the heck thought, “I’m gonna take this perfectly good icing and heat it up, it will totally make the color change!” LOL
I'm watching from Japan. A customer requested cupcakes with bright red and deep blue buttercream, but I'm not a fan of using artificial food coloring, so I was struggling. I'm so grateful to have come across your video. Your skills are truly amazing, and thank you so much for sharing this for free!😭
This is so cool! I never knew color darkening as it sits was even a thing, but this trick seems so simple, yet so worth all you can design with it. Thanks!
For black, you can also use coco powder to darken it first too! Or just start with chocolate buttercream and then add some black. I knew it was sone when it reached a grey color and when it “dried” it would be black
honestly, I never thought anything about how bright my icing was but now that I saw this it just made me realize, thank you so much for this hack! I didn't even know that I needed it! :)
Thank you! For years I've always used a lot of pink coloring and then added the red and still never quite got the color I was looking for. This is like MAGIC! Haven't tried it yet but I will. Thank you again!
Wow! I am really new to cake decorating and was having an issue trying to make my buttercream a really bright red...then I watched this and voila! Thank you so much for this hack!
i both hate and love that youtube knows that im planning on making a rainbow cake next week lol but I'll definitely be using this!! great video and ramadan kareem!
I have been through school for baking and pastries and decorating. This is something I have absolutely NEVER heard of. This is wild and im so excited to try this with our buttercream
Hey, can i ask u smethng quickly… when making a chocholate cake to need two butter cream fr filling n fr the cover ‘red’ ? If it’s vanilla can i mke vanilla buttercream n the divide it so i can add colour to the other one?
Another hack/tip: adding a bit of liquid lecithin helps the color of frosting be SO MUCH MORE vivid! You can find that ingredient in health food stores, or online (make sure you get the liquid, not powder, version. And the 'liquid' is actually a super thick syrup)
@@senyk1 I haven't personally tried lecithin with white chocolate, but the principle is the same, so I think so! Just remember that you need to use oil- or powder-based coloring (typically advertised as candy or chocolate coloring), not the typical water-based gel dyes. Or buy the pre-made confectionery coatings, often called wafers, that are already colored (especially for black and red, which, while easier to make with the addition of lecithin, still require A LOT of coloring; if you want pure white, either get white wafers or buy white candy coloring, since real white chocolate has a natural yellow tint to it). Michael's and most cake-decorating shops have these wafers, as well as a ton of online stores. Hope that's helpful, and sorry I didn't respond to your comment sooner! If you post another question in the next few days, I'll try to answer faster. Good luck!
@ynnaz06131986 this was incredibly helpful, thank you for sharing! I'll post updates after I test out coloring on chocolate! For one dish I want to make I need as white as possible for contrast. I'll let you know how it goes :)
Whoa! Thank you for this! My colors were so dull and light but I didn't want to keep adding food coloring. Literally 15 seconds and bright vibrant red orange and blue buttercream frosting, perfect for my sons ninja turtle cupcakes 😍☺️
I was washing my piping bags in hot water and noticed how bright the colors were compared to what the cake looked like. I figured putting it over a double boiler might work but haven't tried it yet. Thanks for this because now I have 2 methods to check out🤗
This tip is a game changer. I like learning easy, effective methods of improving my techniques. Thank you for helping bring more vibrant colors to cakes!
Wow this is genuinely so awesome. I jsut tried the green version. I just used a tiny bit separated from the main bowl of buttecream (British not Swiss) and I could barely believe my eyes. It was exactly the nice bright green you'd want for grass or lego or something similar. Thank you so so so much! Can't believe how much gel I've wasted in the past and how much I'll save in the future!
It’s not very often that a ‘hack’ on RUclips actually is a super helpful, ingenious life hack, so I was very surprised to watch this video after seeing it in my recommended feed. Thanks so much for sharing this, and I found it especially useful that you showed it on Swiss meringue buttercream, because that’s my favourite buttercream to make
I'm gons try this method I chucked a big batch of buttercream away in the bin after using half of the wilton red gel which still looked pink after I kept adding more gel. N my buttercream started to split n look curdled. Will definitely try this thank you soo much 4 sharing
yes dear its really works,i pause your video between and did experiment with my whipped cream which i have tried to make red colour last night,and im so glad its colour becomes darker after microwave 10 seconds,thanks alot❤
Great tip.....but I usually add the coloring when I add butter in the beginning. Then mix butter and color together and add powdered sugar and mix. When you uncover the mixer, the b/c colors are exactly the same as on bottle. 😊
Wow! I nvr think of that. Well, I do realise whenever melted bc in the piping bag bcos of our warm palms, the colors get darker. But this is good for big batch, if really small batch then I'll just make it a lighter tone. But, really thanks for sharing this tips 👍🏻
I’ve done this a few times now, and it’s amazing! I’m looking forward to making beautiful Christmas cookies this year that aren’t bitter from so much dye! Thank you so much for sharing this trick! Love your channel. ❤️
Yesss it may work ! But also u can't deny the fact that it's a little edited. Which u can see at 6:50 her apron color looks a little dull in the before side and a little bright on the after side.
Interesting idea! I have a feeling that you would probably get a darker colour than if you just did it the usual way, though as @PascalePothier has mentioned, I'm not sure if it would be as dark as if you microwaved the whole batch. Worth a try though! Would love to hear how you go if you try it out :)
I'm a bit sceptical about the second texture. Look a bit granulated and less silky. Do you think the color pop cuz you have less air bubbles after microwaving it?
Salaams, another great tip although I will have to try it out on a small patch just in case I do something wrong 😳 Jzk khair once again and well done for always keeping your apron clean 😄👍🏽💖
Wassalaam :) Glad to hear you enjoyed the tip! Haha yes when I first came across this trick I thought the exact same thing and tried it on a small batch first xD. Good luck with yours if you try it out! :D
That is a brilliant technique, I’ve been watching baking content on RUclips for over a decade and never saw this trick. Just one think came to my mind: to me it looks a bit denser than the starter version, perhaps some air is lost in the process. Do you think you can heat up the food coloring with the meringue in the process of making Swiss merengue and get the same result? Perhaps it would buy time too!
Hi Lais! :). That is a great suggestion and could perhaps work well! And you are right, the Swiss meringue buttercream was slightly denser I feel, but only slightly and it tasted exactly the same :). My only reservation about adding the gel colour into the egg white mixture, is that the reason why Swiss meringue buttercream is so difficult to colour is because of all the fat it in (predominantly from the butter). So when you melt the mixture it helps to break down some of the fat and allow the colour to absorb through the mixture better. So I wonder if the colour will end being dull after adding all that butter in. Nonetheless, if you try it out would love to hear how you go :D
You can take out small amount from that main batch, microwave that and stir it back in!! might have to do it a couple times to get to the bright colour.
Wow wow... i am an amateur in baking but just learnt a great tip. I am making a pumpkin cake just now and was literally worried since morning that this orange colour looks very pale. And voila this video just showed up and I DID IT... 🥳🥳 now it looks awesome. Thank you very very much 🥰
Dang girl this is genius!! I NEVER would have thought to microwave my food colored frosting to make vibrant colors!! You my friend are one smart cookie (That happens to be frosted with vibrant colored microwaved frosting..) LOL 🤣 This is definitely one for the books and thank you for this amazingly wonderful hack!!!! I do however have one question that I don't think was mentioned in the tutorial and that is.... Does this work with any frosting including store-bought frosting or just homemade frosting??
I quickly subscribed once I watched this after I messed up my icing colour and want to change again. Thank you so much for this life hacks it saved my time
That looks really interesting and I'm going to try it! My only concern is that you might lose a bit of the light fluffiness of swiss meringue buttercream..? There's one way to find out..! LOL
I just thought the same thing, and I was thinking that maybe you if you heat up the food coloring along with the egg whites and sugar when making the Swiss merengue it might solve the problem! If you try that come back here please and let me know :)
Hi there! :) Yes you're right - I did find the feel of the Swiss meringue maybe wasn't as light, although this was very subtle and the taste was exactly the same :). And Lais - that is a great suggestion and could perhaps work well! My only reservation is that the reason why Swiss meringue buttercream is so difficult to colour is because of all the fat it in (predominantly from the butter). So when you melt the mixture it helps to break down some of the fat and allow the colour to absorb through the mixture better. So I wonder if the colour will end being dull after adding all that butter in. Nonetheless, if you try it out would love to hear how you go :D
Oh nice. If I'm making Blue or Red buttercream, I usually start off by adding Some Purple dye first to cancel out that subtle Yellow from the butter, add a few drops of Black, then add the red or blue and it works out wonderfully for me but now I don't gotta do all that work lol
You are so sweet! As far as this saving you money, I agree. Time? Not really. By the time you do the microwaving, cooling, and re-whipping, it may even be a tiny bit longer than just letting your color sit for an hour or two and develop. However, I prefer your method because the colors are so much brighter, crisp, and clean looking! And I noticed when you were piping both of them on split-screen, it just seemed to hold its shape better and seemed a bit firmer. All-in-all this was really an interesting hack that you have shared. Every time I use it, I'll think of you with admiration and thanks!!
Hi. ..I did it especially with red color. ....just make your batch of cream a night before. .and cling wrap it ....the colour gets darker. ...by the next day
Haha good question! To be honest I had my doubts when I first came across this hack, especially with a SMBC, but it ended up working great! I think the main thing is to make sure it's whipped back up properly after it's melted and cooled :)
I wish I would of seen this video last week, I made my daughter a birthday cake which I was so disappointed with- frosting so drab. Yeah , now you gave me the secret for beautiful, bright colors. Thank you
Doubtful. The whipping cream looses color because of the air pockets in it. Buttercream doesn't color deeply because the fat inhibits the dye spreading--melting the fat will help the dye spread through the mixture more evenly. Additionally, whipping cream is a lot more finicky and you're more likely to accidentally mess it up.
Hi there! I haven't tried it myself, but as Laura has kindly mentioned, I don't believe this will work well with fresh cream as it will be hard to whip back up to it's original consistency. Sorry about that!
@@CakesbyMK heey... I've tried today... And it was different I didn't feel like color but it whipped up back really good... Want to try on buttercream...!!!, thank you..!!! 🙏🙏❤️❤️❤️
@@dhuaahmed8342 Ohh good to hear that it whipped back up nicely! Perhaps this technique doesn't work so well on whipped cream. Hope you have more success with the buttercream! :D
I wish you could remake this video and have a camera videoing inside the microwave. maybe we could see the color change happening? Thanks for all you do to entertain us.
Hi there! Sorry to hear the hack isn't working out well for you :( it could be the ratio of fat to other ingredients in your buttercream that is causing the difference in results. Maybe try adding a bit more colouring :)
Hi Lupe! :) Swiss meringue buttercream is a type of buttercream made using egg whites that are whipped into a meringue and then butter added. I have a tutorial on this if you'd like to check it out. It's less sweet than an American buttercream, but takes a bit longer to make. Hope that helps :)
Hi there :) Thanks for sharing your tip with us! I have never tried this version of this trick before - wondering if the buttercream will still be as deep in colour even though the whole batch is not warmed? Would love to hear your thoughts! :)
I really loved it.. it’s magic I always try to use to much color to my icing but not happy not that bright this is magic I will definitely try it. Please show how to add deep dark color to the cakes as well
I tried this today for a bright green and it worked like magic!! I almost panicked when i started Whipping and it ws just curdled and not smooth at all but i kept Whipping and i got a beautiful bright green buttercream!! Thanks so much for sharing!! 😘😘
So glad to hear it worked well for you Lena! :D
I will try that also soon and i hope it will work ok also to me.🙏🙏🙏
Ahhhh! I tried it today too and ended up throwing it away because it looked like it ‘broke’. Now I wonder if I should have just kept going?
@@Keachybean Yes! You just have to keep whipping it, dont panic, it always works ;)
@@Keachybean aaaawww... You should have just kept Whipping. It would have turned out🙂
This is especially nice because it lets you get richer colors without the massive downside of adding a ton of coloring and making the icing taste gross. Great video, super helpful!
That's always been one of my biggest complaints, along with the almost permanent staining of my whole mouth, LOL! This is GREAT
What colorant has less flavour because they give the icing an aftertaste
Makes me wish my work had a microwave because this would be incredibly useful. We get a lot of customers wanting vibrant dark colors and I have to always warn them about their icing having the risk of tasting bitter from all the food coloring we have to use to get those tones.
THAT'S what makes frosting taste so gross sometimes?!
@@songofshadow5043 Yep. Whenever I'm taking customer orders I always try to recommend the customers lighter colors so they don't risk ruining the taste of their cake. The solution in this video though is fantastic and eliminates this problem.
If you’re really in a hurry, you don’t have to melt your whole bowl either- just take a bit of it out and microwave that smaller amount, then mix it back in. I repeat that until I get the whole batch the color I want, but I don’t have to refrigerate because I didn’t liquify them whole batch :)
Wow thanks 😊
you are a genius 🥰🥰🥰
Thank you I was looking for a comment like this Because I didn’t feel like risking my whole batch lol
I always do this too!
I've been a decorator for a decade AND a culinary major and never knew this. It really goes against everything I've been taught lol. Thank you SO MUCH! ❤️
Hi Steph! Haha yeah it really does go against the norm right! Hope it works well for you :)
Will this work with whipped cream and normal butter cream( icing sugar and butter) ??
@@TheForgivenessClub not cream but normal butter cream should
From mini heart attack to happy dance I experience everything in this process. Thank you so much for this life-changing hack. you save my tons of food color :) . For the first batch I keep melted buttercream for a longer time in the fridge because of that it took me half an hour to whipped to desire consistency. I keep faith in you and keep doing it and finally, there is my bright purple color SMBC. I was actually doing a happy dance ;) all thanks to you >
Awww lovely I'm so glad to hear it worked out! Mini heart attack can definitely occur when making this haha but like you said if you trust in the process it will come together :D
Ann Reardon needs to give a shout out here omg hijabi queeeeen
Haha awww thank you!! :)
@The Artist If it's her choice to wear a hijab , LET HER BE. No one's forcing it on her so it's unreasonable to call it slavery.
@The Artist 🤦🏾♀️
@@aleenarsuresh2596 people like those above should be ignored! Don't you reckon?
@@bluesunnyday I might have ignored it, but it seems lack of proper knowledge and introspection can lead to ignorant beliefs . I wanted to educate that person on their ignorance. But yeah, I get what you mean. Some people purposefully do things to get on others nerves.
I didn't know icing colors developed overnight! I learned 2 hacks from this lol! :)
Haha yep! It's the easiest trick to use if you have time on your hands :)
I didn't, either! I've never heard that before, so it's good to know. I would always try to make a brighter red by adding more coloring, and it tasted AWFUL.
Try Americolor gel food coloring. Their super black and super red are the only food coloring that I’ve ever been able to get true black and red from. You don’t have to use much, and there’s no bitterness.
@@erinodell7011 Okay, thanks!
I don't have microwave.What else we can use?
Fantastic tip! I knew the color develops as it "rests", but I wasn't aware of this trick. I'm glad the RUclips algorithm actually suggested your video!
Same. Kinda excited to see how this will change how I decorate. Speedier bright colours is going to be so useful.
I think this is going to also help making really deep dark colours as well! A bit of black in any of those colours and you could get really nice dark red for roses, midnight blue or dark foliage green. ^^
I just tried this yesterday and I can’t believe how well this worked! Lifesaver
Oh wow! I've asked on other baking/decorating sites how to achieve a brilliant red and no one mentioned this hack. Very clever idea! Going to try it. Thank you!
The lady is an artist! I always wondered how they get those super-bright/dark colors. Thanks for this video 😀
You microwave the buttercream for 15 seconds, chill, and re-whip it?! Who the heck thought, “I’m gonna take this perfectly good icing and heat it up, it will totally make the color change!” LOL
Someone who probably dyed their colour night before and had do defrost their buttercream in the morning! 😁
a genius. u wouldnt understand
Thanks for sharing this. I did it, and the results were excellent 👌
I'm watching from Japan.
A customer requested cupcakes with bright red and deep blue buttercream, but I'm not a fan of using artificial food coloring, so I was struggling. I'm so grateful to have come across your video. Your skills are truly amazing, and thank you so much for sharing this for free!😭
This is so cool! I never knew color darkening as it sits was even a thing, but this trick seems so simple, yet so worth all you can design with it. Thanks!
This really is a life-changing hack, especially for intense colours like red and black 🙀 Thanks so much for the demo!
For black, you can also use coco powder to darken it first too! Or just start with chocolate buttercream and then add some black. I knew it was sone when it reached a grey color and when it “dried” it would be black
Will I ever need this information? Probably not. Am I going to watch it anyway because this is fascinating? Absolutely.
honestly, I never thought anything about how bright my icing was but now that I saw this it just made me realize, thank you so much for this hack! I didn't even know that I needed it! :)
Thank you! For years I've always used a lot of pink coloring and then added the red and still never quite
got the color I was looking for. This is like MAGIC! Haven't tried it yet but I will. Thank you again!
Wow! I am really new to cake decorating and was having an issue trying to make my buttercream a really bright red...then I watched this and voila! Thank you so much for this hack!
I was short of time and needed to frost up three cakes and girl THANK YOU SO MUCH, I'LL FOREVER REMEMBER THIS TRICK YOU SHOWED. LOTS OF LOVE ❤️❤️❤️
Aww yay I'm so glad to hear this helped! :D
been making cakes for 11 years and never heard of this. amazing!
how did you ever think of doing this????
thank you
Haha such a cool trick right! I didn't think of it myself - I believe it started as a tik tok trend :)
i both hate and love that youtube knows that im planning on making a rainbow cake next week lol but I'll definitely be using this!! great video and ramadan kareem!
Haha such a love hate relationship right! Ramadan kareem to you too :D
I tried this for the first time tonight for a red cake. My mind is blown! Thank you so much for sharing this. It was a life saver!
I have been through school for baking and pastries and decorating. This is something I have absolutely NEVER heard of. This is wild and im so excited to try this with our buttercream
Hey, can i ask u smethng quickly… when making a chocholate cake to need two butter cream fr filling n fr the cover ‘red’ ?
If it’s vanilla can i mke vanilla buttercream n the divide it so i can add colour to the other one?
I tried this for my son's hot wheel cake and it came out great the blue and orange was exactly what i was looking for, thanks so much
Does it work with American Buttercream?
These hacks are so cool - who doesn't want to save time AND money?! Thank you so much for sharing, love all your work!!
Another hack/tip: adding a bit of liquid lecithin helps the color of frosting be SO MUCH MORE vivid! You can find that ingredient in health food stores, or online (make sure you get the liquid, not powder, version. And the 'liquid' is actually a super thick syrup)
Ohh wow thanks for this suggestion! Might try it out with whipped cream! :D
That makes sense since the Lecithin is an emulsifier and it probably helps the color to emulsify with the fat in the butter
Would this also improve color in white chocolate?
@@senyk1 I haven't personally tried lecithin with white chocolate, but the principle is the same, so I think so!
Just remember that you need to use oil- or powder-based coloring (typically advertised as candy or chocolate coloring), not the typical water-based gel dyes.
Or buy the pre-made confectionery coatings, often called wafers, that are already colored (especially for black and red, which, while easier to make with the addition of lecithin, still require A LOT of coloring; if you want pure white, either get white wafers or buy white candy coloring, since real white chocolate has a natural yellow tint to it). Michael's and most cake-decorating shops have these wafers, as well as a ton of online stores.
Hope that's helpful, and sorry I didn't respond to your comment sooner! If you post another question in the next few days, I'll try to answer faster.
Good luck!
@ynnaz06131986 this was incredibly helpful, thank you for sharing! I'll post updates after I test out coloring on chocolate! For one dish I want to make I need as white as possible for contrast. I'll let you know how it goes :)
She is such sweet and bright positive cheerful personality. Loving and confident
Thanks so much :D
Whoa! Thank you for this! My colors were so dull and light but I didn't want to keep adding food coloring. Literally 15 seconds and bright vibrant red orange and blue buttercream frosting, perfect for my sons ninja turtle cupcakes 😍☺️
I was washing my piping bags in hot water and noticed how bright the colors were compared to what the cake looked like. I figured putting it over a double boiler might work but haven't tried it yet. Thanks for this because now I have 2 methods to check out🤗
Yeah exactly! A double boiler should work too, just remember to re-whip it again so the consistency is right :)
Not me watching this during Ramadan 😭🤚
😭😭😭
Same
This tip is a game changer. I like learning easy, effective methods of improving my techniques. Thank you for helping bring more vibrant colors to cakes!
Wow this is genuinely so awesome. I jsut tried the green version. I just used a tiny bit separated from the main bowl of buttecream (British not Swiss) and I could barely believe my eyes. It was exactly the nice bright green you'd want for grass or lego or something similar. Thank you so so so much! Can't believe how much gel I've wasted in the past and how much I'll save in the future!
It’s not very often that a ‘hack’ on RUclips actually is a super helpful, ingenious life hack, so I was very surprised to watch this video after seeing it in my recommended feed. Thanks so much for sharing this, and I found it especially useful that you showed it on Swiss meringue buttercream, because that’s my favourite buttercream to make
Amazing. I always thought I would have to add the whole bottle to get those colours. Thank you!
Great hack! Bonus points for getting the same pink as your apron ❤️
Haha didn't even notice that! Thanks! :)
I was thinking the same hahaha
i vaguely remember hearing something like this, but seeing this demonstrated was excellent! thank you!
I'm gons try this method I chucked a big batch of buttercream away in the bin after using half of the wilton red gel which still looked pink after I kept adding more gel. N my buttercream started to split n look curdled. Will definitely try this thank you soo much 4 sharing
yes dear its really works,i pause your video between and did experiment with my whipped cream which i have tried to make red colour last night,and im so glad its colour becomes darker after microwave 10 seconds,thanks alot❤
Food coloring is so challenging for me. I can’t wait to try your techniques for my Easter baking.
You are a genius! Thank you so much for sharing. I came across this just in time to get my blues and reds to the true colors for the coming holiday.
omg i'm going to be able to make the darkest black icing now!
Haha good luck! I also have another tutorial on how to get super black buttercream using black cocoa if you wanted to check that out :)
Fascinating! I’m no professional, but sometimes I get despondent when I put dye in and it’s too pale. Not any more! Can’t wait to give it a try!
Great tip.....but I usually add the coloring when I add butter in the beginning. Then mix butter and color together and add powdered sugar and mix. When you uncover the mixer, the b/c colors are exactly the same as on bottle. 😊
that's great, if you want all of the frosting to be one color
Woah! When you showed us the red after it had been in the microwave it really was like magic!
Will this work for American Buttercream?
Wow! I nvr think of that. Well, I do realise whenever melted bc in the piping bag bcos of our warm palms, the colors get darker. But this is good for big batch, if really small batch then I'll just make it a lighter tone. But, really thanks for sharing this tips 👍🏻
Hi Sunarti! Yes that's so true about the warm palms, didn't think of that until you mentioned it :). Glad you enjoyed the tips!
Oh my goodness, this is amazing! I can’t wait to try this with my next cake.
I tried your method it works!! Thank you so much for this!! I was so scared to be honest but absolutely loved the results! Thanks again.
I’ve done this a few times now, and it’s amazing! I’m looking forward to making beautiful Christmas cookies this year that aren’t bitter from so much dye! Thank you so much for sharing this trick! Love your channel. ❤️
Awesome! So glad to hear this worked for you :D and so glad to hear you're enjoying the content too :D
Oh woooooooowwww 😍😍😍 I want to try doing this and set half aside like you did for the before/after, and then put them both in the piping bag 😍😍
Thats really clever actually! Getting a nice gradient effect.
Omg that seems so wrong, it goes against every instinct. I can’t wait to try it out!!
Hey, I did exactly what you did and the color got more intense. Thank you
Will this work with whipped cream and normal butter cream( icing sugar and butter) ??
Yesss it may work ! But also u can't deny the fact that it's a little edited. Which u can see at 6:50 her apron color looks a little dull in the before side and a little bright on the after side.
This is new to me and it turns out surprising. The color became brighter after heating into the microwave. Awesome.
I love baking, but i never add food coloring to any of my icing, yet I really wanna try now that I've seen this hack. Awesome video!
I like the pastel colors too, but it's neat to know you can get bright colors and how to do that!
I like that you could still use this trick to save on coloring even for the pastel colors!
I quite like how your accent changes to North American when you say "buttercream."
Haha that's so funny I never noticed! :)
Thanks so much i used it for blue and it worked like magic
The best video ever! Literally this video save my life today, because for the first time I made dark blue buttercream and it was really quickly
How about melting the butter, coloring it, letting it cool and then making the buttercream?
That would do the same as if you do it as usual. Microwaving all the buttercream at once with the color in it will develop a lot more.
Interesting idea! I have a feeling that you would probably get a darker colour than if you just did it the usual way, though as @PascalePothier has mentioned, I'm not sure if it would be as dark as if you microwaved the whole batch. Worth a try though! Would love to hear how you go if you try it out :)
Sound like a good idea if you’re making a lot but don’t have a big microwave :)
butter tastes different melted though so be wary
I'm not sure if it's worth the extra effort when you'll probably end up needing to fix the color in the end anyways..
What an amazing trick! Many thanks for taking the time to teach us this method!
I wanted to like the video multiple times. But can do it only once. Thats an awesome tip dear ❤
I'm a bit sceptical about the second texture. Look a bit granulated and less silky.
Do you think the color pop cuz you have less air bubbles after microwaving it?
This is one great video. Thanks & good job Maryam.
I will try it with Red in the next couple of days.
she’s so cute!!! this is such a smart idea!!
Salaams, another great tip although I will have to try it out on a small patch just in case I do something wrong 😳 Jzk khair once again and well done for always keeping your apron clean 😄👍🏽💖
Wassalaam :) Glad to hear you enjoyed the tip! Haha yes when I first came across this trick I thought the exact same thing and tried it on a small batch first xD. Good luck with yours if you try it out! :D
@@CakesbyMK yes will do so! Mashallah keep up the great work xx
That is a brilliant technique, I’ve been watching baking content on RUclips for over a decade and never saw this trick. Just one think came to my mind: to me it looks a bit denser than the starter version, perhaps some air is lost in the process. Do you think you can heat up the food coloring with the meringue in the process of making Swiss merengue and get the same result? Perhaps it would buy time too!
Hi Lais! :). That is a great suggestion and could perhaps work well! And you are right, the Swiss meringue buttercream was slightly denser I feel, but only slightly and it tasted exactly the same :). My only reservation about adding the gel colour into the egg white mixture, is that the reason why Swiss meringue buttercream is so difficult to colour is because of all the fat it in (predominantly from the butter). So when you melt the mixture it helps to break down some of the fat and allow the colour to absorb through the mixture better. So I wonder if the colour will end being dull after adding all that butter in. Nonetheless, if you try it out would love to hear how you go :D
You can take out small amount from that main batch, microwave that and stir it back in!! might have to do it a couple times to get to the bright colour.
@@CakesbyMK could you add colour to the butter, microwave it, put it in the fridge and then use it?
That’s so crazy! I just heard about this method and the immersion blender hack! I’ve been missing out! Amazing!
Wow wow... i am an amateur in baking but just learnt a great tip. I am making a pumpkin cake just now and was literally worried since morning that this orange colour looks very pale. And voila this video just showed up and I DID IT... 🥳🥳 now it looks awesome. Thank you very very much 🥰
Yay! So glad to hear it worked well for you :D
Dang girl this is genius!! I NEVER would have thought to microwave my food colored frosting to make vibrant colors!! You my friend are one smart cookie (That happens to be frosted with vibrant colored microwaved frosting..) LOL 🤣 This is definitely one for the books and thank you for this amazingly wonderful hack!!!!
I do however have one question that I don't think was mentioned in the tutorial and that is.... Does this work with any frosting including store-bought frosting or just homemade frosting??
@1:53 I love how the frosting matches her apron perfectly lol
Beautiful! What’s the brand name of the coloring if you don’t mind me asking
Thanks so much! I mainly use Chefmaster gel colours :)
Thank you! I'm sensitive to dyes...I will try this on soft pink, to see how little dye I can get away with using.
I quickly subscribed once I watched this after I messed up my icing colour and want to change again. Thank you so much for this life hacks it saved my time
I would definitely try this out! Awesome teaching!
That looks really interesting and I'm going to try it! My only concern is that you might lose a bit of the light fluffiness of swiss meringue buttercream..? There's one way to find out..! LOL
I just thought the same thing, and I was thinking that maybe you if you heat up the food coloring along with the egg whites and sugar when making the Swiss merengue it might solve the problem! If you try that come back here please and let me know :)
Hi there! :) Yes you're right - I did find the feel of the Swiss meringue maybe wasn't as light, although this was very subtle and the taste was exactly the same :). And Lais - that is a great suggestion and could perhaps work well! My only reservation is that the reason why Swiss meringue buttercream is so difficult to colour is because of all the fat it in (predominantly from the butter). So when you melt the mixture it helps to break down some of the fat and allow the colour to absorb through the mixture better. So I wonder if the colour will end being dull after adding all that butter in. Nonetheless, if you try it out would love to hear how you go :D
Oh nice. If I'm making Blue or Red buttercream, I usually start off by adding Some Purple dye first to cancel out that subtle Yellow from the butter, add a few drops of Black, then add the red or blue and it works out wonderfully for me but now I don't gotta do all that work lol
I love adding a little black to my frosting too to get deep colours like maroon! But yeah this trick definitely helps with the process :)
Awesome awesome awesome video!!! Thank you! You're the first one who actually shows all the details. You're awesome!
You are so sweet! As far as this saving you money, I agree. Time? Not really. By the time you do the microwaving, cooling, and re-whipping, it may even be a tiny bit longer than just letting your color sit for an hour or two and develop. However, I prefer your method because the colors are so much brighter, crisp, and clean looking! And I noticed when you were piping both of them on split-screen, it just seemed to hold its shape better and seemed a bit firmer. All-in-all this was really an interesting hack that you have shared. Every time I use it, I'll think of you with admiration and thanks!!
Hi Deb :) So glad to hear you enjoyed the video and thanks for your feedback! Hope you enjoy using the hack in your kitchen :D
Is it applicable for other type of buttercream
Sure is! :)
This is one of my favourite baking hacks! I'd be so lost without this method
That’s awesome. Does this work for other methods of buttercream not just the Swiss method?
Please do a hack for bright colors with whipped cream .. its too tough to get bright colors in whipped cream
Hi there! I've never tried this before but will keep it in mind for future videos :)
Hi. ..I did it especially with red color. ....just make your batch of cream a night before. .and cling wrap it ....the colour gets darker. ...by the next day
Thanks for sharing ❤amazing . Does it work with other types of buttercream ? Thanks
Will this work with royal icing? I'm new at cookie decorating and every top helps. Thank you
That is truly amazing!! Thank you 😊
Witchcraft!!! 🤣❤️🔥 Great hack! Also, I feel like the after held its shape better then the before. So interesting!!!!
Omg that blue is my favorite 💙! Aren't you afraid you're going to end up with nicely colored butter?
Haha good question! To be honest I had my doubts when I first came across this hack, especially with a SMBC, but it ended up working great! I think the main thing is to make sure it's whipped back up properly after it's melted and cooled :)
I wish I would of seen this video last week, I made my daughter a birthday cake which I was so disappointed with- frosting so drab. Yeah , now you gave me the secret for beautiful, bright colors. Thank you
That's a great trick, thanks a lot. Does it work with other types of buttercream?
And does this work for whipping cream..!? 💜
Doubtful. The whipping cream looses color because of the air pockets in it. Buttercream doesn't color deeply because the fat inhibits the dye spreading--melting the fat will help the dye spread through the mixture more evenly.
Additionally, whipping cream is a lot more finicky and you're more likely to accidentally mess it up.
@@laurabloom8745 ooh.. Thanks for the information 💜💜
Hi there! I haven't tried it myself, but as Laura has kindly mentioned, I don't believe this will work well with fresh cream as it will be hard to whip back up to it's original consistency. Sorry about that!
@@CakesbyMK heey... I've tried today... And it was different I didn't feel like color but it whipped up back really good... Want to try on buttercream...!!!, thank you..!!! 🙏🙏❤️❤️❤️
@@dhuaahmed8342 Ohh good to hear that it whipped back up nicely! Perhaps this technique doesn't work so well on whipped cream. Hope you have more success with the buttercream! :D
I wish you could remake this video and have a camera videoing inside the microwave. maybe we could see the color change happening? Thanks for all you do to entertain us.
That would be interesting! Something to keep in mind for future videos :). And you're most welcome - thank you for watching my videos! :)
I tried this twice and it didn’t work for me 😩 As soon as I started whipping it went back to the original dull red color...
Hi there! Sorry to hear the hack isn't working out well for you :( it could be the ratio of fat to other ingredients in your buttercream that is causing the difference in results. Maybe try adding a bit more colouring :)
This is a wonderful hack. And I could listen to you talk all day. You're voice makes me smile. Thank you for this video.
Aww thanks so much Tricia! That made my day :)
Wow, AMAZING. question, can you add the color before you make the butter cream utilizing your idea then whip it after?
I have learned magic!
That’s is incredible! I wish I knew this along time ago. Is Swiss meringue buttercream the same as buttercream?
Hi Lupe! :) Swiss meringue buttercream is a type of buttercream made using egg whites that are whipped into a meringue and then butter added. I have a tutorial on this if you'd like to check it out. It's less sweet than an American buttercream, but takes a bit longer to make. Hope that helps :)
Hi. Is this works on american buttercream as well?
The proper way to use this trick is to only microwave a small portion of the buttercream, and then add the warmed portion back into the larger batch.
Hi there :) Thanks for sharing your tip with us! I have never tried this version of this trick before - wondering if the buttercream will still be as deep in colour even though the whole batch is not warmed? Would love to hear your thoughts! :)
Beli B, I tried that trick twice but it doesn't work, it turn out pink
I tried that but the bigger portion overpowered the warm portion its still pale so its not the proper way sorry..
I tried that and it didn't brighten nearly enough.
@@CakesbyMK in this did you notice how much colour you added ??
I really loved it.. it’s magic I always try to use to much color to my icing but not happy not that bright this is magic I will definitely try it. Please show how to add deep dark color to the cakes as well
What a great tutorial. The difference in color is amazing. Thank you for sharing and keep on caking 💜