PINK Paleo AIP Frosting with Beet Powder

paleo pink beet buttercream frosting on heart cookies with sprinkles

PINK Paleo AIP Frosting with Beet Powder

How to Make PINK Paleo AIP Buttercream Frosting with Beet Powder shares how to make light pink, medium pink or darker pink frosting with just Paleo AIP Buttercream Frosting and beet powder. This simple recipe gives you a pretty condiment with which to decorate cookies, cakes and cupcakes.

Because the frosting tastes a little like beets, it's a nice frosting to use when you just want a thin layer, or if you plan to also add sprinkles, fruit or other flavorful toppings/decorations.

Feel free to double, triple this recipe etc.

Course Dessert

Cuisine American, British, French

Keyword aip, beet, beet powder, buttercream, frosting, paleo, pink

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 34kcal

Author Megan

Cost $1.50

Equipment

handheld electric beater (I use just one beater in a mason jar, but you may also use two beaters in a bowl, or mix the beet powder into the frosting with a fork etc.)

Ingredients

3/4 cup Paleo AIP Buttercream Frosting (<-- click through for the recipe)
½ to 2 teaspoons organic beet powder (<-- this one) Choose the amount based on the recipe below: How pink you want your frosting.

Instructions

The photos in this post show the Medium Pink Frosting color. Follow the Instructions below for lighter or darker pink colors as well:

For light pink frosting -- To 3/4 cup frosting, beat in 1/2 teaspoon beet powder.
To make medium pink frosting (pictured) -- For 3/4 cup frosting, beat in 1 teaspoon beet powder.
For darker pink frosting -- To 3/4 cup frosting, beat in 2 teaspoons beet powder.
Frost cookies, cakes or cupcakes with a thin layer of pink frosting to decorate.
Optional: Further embellish with sprinkles, healthy candies, berries or other fruit.

Notes

How to store, make ahead and use leftover Paleo Pink Frosting made with beets.

Refrigerate leftover frosting for up to 1 week. Freeze for up to 3 months. (I use a mason jar with screw on lid for storage.)

If you refrigerate the frosting before using it, melt it down slightly again, beat and refrigerate until you have reached the right temperature and texture.

Or bring it to room temperature slowly, and beat briefly to loosen and soften.

Nutrition