Hybrid Buttercream: Black, Red, and Navy Variations

This frosting is a cross between a mock Swiss meringue buttercream and American buttercream. It tastes delicious and takes color easily.

Course Dessert

Cuisine American

Keyword Birthday, Frosting, Gluten Free

Prep Time 30

Cook Time 0

Total Time 30

Servings 30 servings

Calories 197kcal

Author Colleen

Using a stand mixer fitted with a whisk attachment, add the pasteurized egg whites, and 16 ounces of the sifted powdered sugar and whip for 4- 5 minutes. If powdered sugar gets stuck above the egg whites, scrape it back down.
With the mixer on a medium speed, whip in the butter one tablespoon at a time. It will look a bit curdled. Once all of the butter has been combined, whip on a medium- high speed for 2- 4 minutes.
Switch to a paddle attachment and scrape the bowl down. Beat the mixture on a medium speed for another 2 minutes. Scrape the bowl down and add half of the remaining powdered sugar. Beat on low to combine, then on a medium- low speed for a minute.
Scrape the bowl down and add the remaining powdered sugar and the vanilla. Beat on low to combine, then on a medium- low speed for 1- 2 minutes. Taste and adjust flavors as necessary.

For black, use only 22 oz of powdered sugar. Add about 14 oz powdered sugar, the 2 oz of black cocoa powder, and black powder color to the egg whites. Proceed with the Basic Hybrid Buttercream steps. Add the black gel color at any point, but I like to wait and see how the color is developing first.
After the buttercream is finished, remove roughly a cup of it and microwave in 5- 10 second bursts until it is melty, but not very hot. Add this back into the bowl and mix on a low speed until well combined.
Transfer the buttercream to a mixing bowl. Use an immersion blender to deepen the color by blending the frosting.
Cover the bowl and allow the buttercream to sit at room temperature for up to an hour. Then chill in the fridge for at least 24 hours, but up to a week, before using.

Add the pink gel with the egg whites in the first step of the Basic Hybrid Buttercream. After whisking the egg whites, pink gel, and powdered sugar, add about 10- 15 drops of red gel and whisk just until combined. Proceed with the rest of the steps of the Basic Hybrid Buttercream. At any point, add red gel color 3- 5 drops at a time. I prefer to add it slowly to prevent adding too much color.
After the buttercream is finished, remove roughly a cup of it and microwave in 5- 10 second bursts until it is melty, but not very hot. Add this back into the bowl and mix on a low speed until well combined.
Transfer the buttercream to a mixing bowl. Use an immersion blender to deepen the color by blending the frosting.
Cover the bowl and allow the buttercream to sit at room temperature for up to an hour. Then chill in the fridge for at least 24 hours, but up to a week, before using.

Add all of the Blueberry powder color with the egg whites in the first step of the Basic Hybrid Buttercream. Proceed with that recipe as normal.
After the buttercream is finished, remove roughly a cup of it and microwave in 5- 10 second bursts until it is melty, but not very hot. Add this back into the bowl and mix on a low speed until well combined.
Transfer the buttercream to a mixing bowl. Use an immersion blender to deepen the color by blending the frosting.
Cover the bowl and allow the buttercream to sit at room temperature for up to an hour. Then chill in the fridge for at least 24 hours, but up to a week, before using.

One batch makes enough to frost 30 cupcakes, or a three layer 6 inch cake.
Instead of an immersion blender, you can use a food processor, though that is not my preference.
Please read the blog post for more information about achieving dark buttercream.
Calorie count is for the Basic Hybrid Buttercream only.