How to Colour Buttercream

If you’ve ever tried to get the perfect colour for your buttercream, you know it can be tricky. No matter how much food colouring you add, the colour might look dull, or the buttercream ends up tasting bitter.

In this guide, I’m sharing my best tips on how to colour buttercream — whether you’re going for a soft pastel shade or a bold, vibrant colour. You’ll learn how to achieve beautiful, deep colours without compromising on taste.

Start with my go-to base — My Basic Buttercream Recipe (free to download!). It’s the recipe I use for all of my cupcake designs, and it works perfectly with all the colouring methods i talk about in this post.

Why You’ll Benefit from Learning how to Colour Buttercream

Adding colour to buttercream can feel intimidating at first — will it be too bright, not bright enough, or just the wrong shade? The good news is that with the right products and a few simple tricks, you can achieve any colour you like. From subtle baby shower pastels to dramatic wedding blacks, buttercream really is the most versatile canvas for cake decorating.

Here’s why it’s worth learning:

Match any theme or event – From pastel baby showers to bold birthday rainbows, you’ll never be stuck with plain icing again.
Save money – No need to buy lots of pre-coloured buttercreams; you can create every shade from a single batch of homemade buttercream.
Control the results – You decide how soft or vibrant the colour should be, rather than relying on shop-bought.
Take your decorating to the next level – Mastering colour opens the door to techniques like multi-coloured swirls and realistic buttercream flowers.

Best Food Colours for Buttercream

Not all food colours are equal — and using the wrong type can ruin your buttercream. Here’s the ones that I have used:

Gel food colours – Highly concentrated, just a few drops creates bold, vibrant buttercream (Wilton, AmeriColor, Chefmaster).
Oil-based food colours – Great if your buttercream has a high-fat content, like Swiss meringue (Colourmill oil blend).
Powder colours – Add intensity without changing the consistency of your buttercream. (Roxy and Rich)

🚫 Avoid liquid food colouring – the water content will thin your buttercream and make it split.

Start with a bowl of plain white buttercream.

Dip a toothpick or skewer into your gel food colour and swirl it into the buttercream.

Mix with a spatula until fully blended.

Add more colour in tiny amounts until you reach the desired shade.

I only used a small amount of gel to achieve this bright, beautiful pink.

Pastels vs. Bold Shades

Pastels → Start with a tiny touch of colour. White buttercream gives the best base for soft, delicate hues.
Bold shades → Build colour gradually, remembering that buttercream deepens as it rests.
Dark colours (like black or navy) → Begin with chocolate buttercream to cut down how much dye you need.

Boosting Colour with Gentle Heat (The Microwave Method)

Here’s a little secret I discovered while trying to get those deep shades, like red and black. Sometimes no matter how much colouring you add, the buttercream just won’t get there. The fix? A touch of gentle heat.

Take about ¼ of your coloured buttercream and pop it into the microwave for just 5–10 seconds. Give it a good stir, then fold it back into the rest of the buttercream.

The warmth helps the pigments develop and “bloom,” making your colour look deeper and more vibrant without needing as much dye. This trick is especially helpful for tricky tones like navy, burgundy, or jet black.

(Tip: go slowly — a few seconds at a time is enough. Too much heat can change the texture.)

Want to see this method in detail? I’ve written a full step-by-step guide here. (link to your new post when it’s live).

My Best Tips for Colouring Buttercream

Rest time = deeper colour: If you can, allow at least 1–2 hours for colours to develop before piping. For bold shades like red or black, make the buttercream the day before and let it sit overnight.
Divide & conquer: Separate your buttercream into small bowls to create multiple colours at once.
Start light, build up: It’s easier to add more gel colour than to fix buttercream that’s gone too dark.
Keep notes: Write down the brand/shade and how many drops you used.
Mix custom shades: Blend gels together — pink + orange makes coral, blue + green makes teal, etc.
Use a chocolate base for darks: Start with chocolate buttercream when making black, navy, or burgundy.
Let the buttercream soften: Cold buttercream doesn’t take colour as well.
Test on parchment: Swipe a little buttercream onto baking paper to check the shade in natural light.
Avoid stained hands: Use disposable gloves when working with strong colours.

Troubleshooting

My buttercream is too thin or runny
This usually happens if you’ve added liquid food colouring. Stick to gels, oils, or powders. If it’s already too soft, add a little extra icing sugar to firm it back up.
The colour won’t mix evenly
Cold or stiff buttercream doesn’t absorb colour well. Let it come to room temperature and re-whip before adding more colour.
My dark colours taste bitter
Deep shades like black or red can need a lot of dye. Start with chocolate buttercream so you use less, or choose “super strength” concentrated colours.
The colour looks dull or greyish
Try adding a tiny touch of a contrasting colour to brighten it up (e.g., a dot of pink to lift a dull purple, or violet to tone down a yellowish green).
The colour looked perfect, but now it’s darker
Buttercream colours deepen as they rest. Always stop a shade lighter than you think you need and let it sit for a few hours before final piping.

Things I Use When Colouring Buttercream

Here are some of the tools I keep on hand

Gel food colours (Wilton)
Small mixing bowls
Toothpicks or skewers (for controlled amounts)
Silicone spatulas
Airtight containers (for resting/deepening shades)

Serving & Storage

Store your coloured buttercream in an airtight container for up to 1 week in the fridge
Colours deepen over time, so factor this in when planning.
Freeze for up to 3 months — thaw at room temp, then re-whip before using.

Frequently Asked Questions

Can I use liquid food colouring in buttercream?
NO! It’s not recommended, as it can split your buttercream. Stick to gel or oil based.

Why did my colour get darker overnight?
This is called “colour developing” — it’s normal. Always check your buttercream after resting.

How do I make black buttercream?
Start with chocolate buttercream and build the colour gradually. Resting overnight also helps. Use black cocoa instead of regular for the best results.

Can I colour Swiss meringue or Italian meringue buttercream?
Yes, but oil-based colours work best because of the higher fat content.

Final Thoughts

With these tips for how to colour buttercream, you’ll never be frustrated with flat, dull colours again. Whether you’re aiming for soft pastels or rich hues, you’ll be able to get the perfect shade without adding too much food dye.

Once you get the hang of it, colouring buttercream becomes an easy, fun part of decorating, and you’ll be able to experiment with all kinds of colours.