Dye-Free Pink Whipped Frosting
Naturally sweet and vibrant, this Dye-Free Pink Whipped Frosting is made with real fruit! It’s perfect for cupcakes, cakes, and more. It’s also easy, fluffy, and dye-free.
Looking for a simple, natural way to add a pop of pink to your baked treats? This Dye-Free Pink Whipped Frosting is the answer! Made with real fruit, it’s light, fluffy, and full of fruity flavor—perfect for topping cupcakes, cakes, or even cookies.
Say goodbye to artificial food coloring and hello to an easy, wholesome frosting that’s as beautiful as it is delicious!
Why You’ll Love This Recipe
Naturally Beautiful: Achieve a stunning pink hue using freeze-dried raspberries or strawberries—no dyes needed!
Quick and Easy: Ready in just 15 minutes, this frosting is perfect for last-minute desserts.
Versatile: Perfect for cupcakes, cakes, or even a fun dip for fresh fruit.
Simple Ingredients: Made with simple, real ingredients for a treat you can feel good about serving.
How to Make Dye-Free Pink Whipped Frosting
Ingredients Needed
You will need:
Plus 12 cupcakes to frost: Use your favorite flavor as a base.
Step-by-Step Guide
- Place the freeze-dried fruit in a food processor and pulse until it turns into a fine powder.
If you don’t have a food processor, place the fruit in a resealable bag and crush it using a rolling pin.
- Combine the heavy whipping cream, powdered freeze-dried fruit, and powdered sugar in the bowl of your stand mixer.
- Whip the mixture on medium speed for 5-7 minutes or until soft peaks form. Be careful not to overwhip, or the frosting may turn into butter.
- Transfer the frosting to a piping bag and frost your cupcakes as desired.
Frosted cupcakes can be kept at room temperature for a few hours or refrigerated until ready to serve. Extra frosting can be kept in an airtight container in the fridge for up to one week.
Easy Substitutions And Additions
Different Fruits: Swap raspberries or strawberries with freeze-dried blueberries or mangoes for unique flavors and colors.
How to Serve the Pink Whipped Frosting
- Classic Cupcakes: Pair with vanilla, chocolate, or lemon cupcakes for a delightful treat.
- Layer Cakes: Spread between cake layers for a fruity, vibrant filling.
- Fruit Dip: Use as a dip for fresh fruit or cookies for a fun dessert platter.
How to Store the Whipped Frosting
Leftover frosting can be stored in an airtight container in the refrigerator for up to one week. Frosted cupcakes can be refrigerated and brought to room temperature before serving for the best flavor.
Tips for Success
- Watch Your Whipping: Stop whipping as soon as soft peaks form to avoid overwhipping.
- Choose Your Fruit: Freeze-dried strawberries create a lighter pink, while raspberries result in a deeper hue.
- Temperature Matters: Use chilled heavy cream for the best whipping results.
And there you go, this dye-free pink whipped frosting is a perfect balance of ease, beauty, and flavor. Whether for a party, special occasion or just because, it’s sure to delight!
More Cupcake Decorating Ideas
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Dye-Free Pink Whipped Frosting
Ingredients
- 1 ½ cup heavy whipping cream
- 1 cup freeze dried raspberries or strawberries
- ¼ cup powdered sugar
Instructions
- Put freeze dried fruit in the food processor and pulse until powdered.**
- In the bowl to your stand mixer add whipping cream, powdered freeze dried fruit, and powdered sugar.
- Whip for 5 to 7 minutes or until soft peak forms.
- Load your piping bag with your frosting
- Frost cupcakes, cupcakes can be left at room temp for a few hours but should be refrigerated until close to time to eat.
- Keep extra in a frosting in an airtight container in the fridge for up to one week
Nutrition
Nutrition information is automatically calculated, is intended to serve as an estimate only, and is provided for informational purposes. The accuracy of nutritional information is not guaranteed.
