How to Make Pastel Colored Frosting: A Step-by-Step Guide to Gorgeous Desserts

As any baker knows, creating desserts that are as beautiful as they are delicious are the things of pure joy.

For those looking to take the appearance of cakes, cupcakes, and cookies to new heights, pastel frosting has been a go-to, its soft, dreamy hues adding elegance to treats.

But how do you get that pastel perfect look without transforming your frosting into a neon disaster?

We’ll show you exactly how to make pastel colored frosting with simple techniques and tools you likely probably have in your kitchen.

Whether you’re prepping for a birthday, bridal shower, or just a weekend baking project, we’ve got you covered.

Get ready to transform your baked goods into works of art with frosting shades that will make any dessert table shine.

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How to Make Pastel Colored Frosting That Looks Professional

Pastel frosting comes to life when you have the right base down and know how to balance colors.

So let’s break it down step by step to help you learn this skill.

Start with a White Frosting Base

To achieve pastel hues, start with a frosting base that’s as white as possible.

Unsalted butter and clear vanilla extract buttercream is best. If the frosting has a yellow tint, a tiny drop of violet food coloring can be added to neutralize it.

I use white frosting so that whatever colors you put in will be soft and muted and not garishly bright.

Choose the Right Food Coloring

If you’re after pastel shades, gel or liquid food coloring are your best friend.

These are more intense than conventional food colorings, so you need to use only minuscule amounts to achieve your desired hue.

Do not add too much food coloring at once.

Dip a toothpick into the color and then swirl that into your frosting, mixing it well so that you can assess how deep a shade it is before adding more.

Mix Gradually for Perfect Tones

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Pastel colors are delicate, so go small.

Put some color in, and mix it well and see what you have.

Easier to add in more color, than it is to fix up an overly vividly bright batch of frosting.

For popular pastel shades:

Pink: Use a tiny amount of red food coloring.
Blue: Add a small touch of blue gel coloring.
Green: Opt for a dab of green, keeping it light.
Yellow: A drop of yellow works perfectly for a soft hue.

Mix thoroughly to ensure the color is evenly distributed throughout the frosting.

Experiment with Combinations

Pastels are no just for one color.

Shades can be blended for a custom appearance.

Mix pink and yellow, for example, for a peachy hue or blue and green for a pale mint.

Have a color wheel or chart on hand if you’re inexperienced at mixing colors.

This will guide you to harmonious combinations.

Adjust for Desired Consistency

If your frosting becomes too thick during mixing, add a teaspoon of milk or cream at a time to thin it out.

On the other hand, if it’s too runny, a bit of powdered sugar can firm it up without affecting the color.

Test on Scrap Before Decorating

Before committing to a color, test it on a small piece of parchment paper.

This lets you see how it looks when spread and gives you a chance to tweak the shade if needed.

How to Achieve Multi-Colored Pastel Frosting

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For an extra wow factor, try some multi-colored frosting effects.

Here’s how to do it:

Ombre Frosting

Divide your frosting into three to five portions, coloring each with varying intensities of the same shade.

Just layer the colors from light to dark as you apply the frosting for an ombre effect that is really striking.

Swirled Frosting

To create a swirl effect, place two or more pastel colors in a piping bag side by side.

They will marbel together beautifully when you pipe the frosting.

Rainbow Pastels

For a rainbow effect, tint several batches of frosting in various pastel shades.

Pipe them into your dessert in stripes or layers for a bold rainbow effect.

What Are Some Common Mistakes to Avoid?

But even well-intentioned pastel frosting can go awry.

Here are tips to avoid common pitfalls:

Overmixing: Mixing the frosting for too long can aerate and ruin both the texture and the look of your frosting.
Using Too Much Color: Pastels need to be used with a light hand. Overdoing food coloring can lead to over-bright and unnatural tones.
Skipping Testing: Always do a test with your frosting color before you decorate your final dessert.
Wrong Frosting Type: Buttercream is ideal for pastel colors. Other varieties, such as cream cheese frosting, don’t hold colors as well.

Additional Tips for Perfect Pastel Frosting

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Can You Use Natural Food Coloring?

Yes, you can use natural colorings to produce pastel shades but it will be harder work.

Beet juice, matcha powder, and turmeric work wonders for pale pinks, greens, and yellows.

Just know natural dyes may change the flavor a little.

How Do You Store Colored Frosting?

Colored frosting can be stored in an airtight container in the refrigerator.

Allow it to come to room temperature, then re-whip it before using to ensure a smooth consistency.

Can You Color Frosting After It’s Been Piped?

No, coloring frosting is better done before piping.

If you later decide to add color, it might end up patchy and misaligned with your design.

Bonus: Creative Ideas for Using Pastel Frosting

Pastel frosting isn’t just for cakes.

Here are some ideas to inspire you:

Decorate Cookies: Use pastel frosting to pipe delicate patterns on sugar cookies.
Cupcake Toppers: Pipe pastel swirls on top of cupcakes as a whimsical flourish.
Easter Themes: Pastel frosting suits springtime bakes like bunny or egg-shaped treats.
Layer Cakes: Surprise with a pop of color when sliced by filling between layers with pastel frosting.