Description
This tasty icing is a beautiful shade of pink but uses no artificial colors. Learn how to use beet puree instead of red dye in this easy recipe.
Ingredients
Scale
- 4 oz cream cheese (softened)
- 1/8 cup unsalted butter (softened)
- 3/4 tsp vanilla
- 2–4 cup powdered sugar
- 1/2–1 tsp beet puree
- dash salt
Instructions
- Cream together cream cheese, butter and vanilla until no lumps remain.
- Scrape down sides of bowl and add 1 tsp beet puree. Mix until uniform in color.
- Stir in powdered sugar one cup at a time until you have a stiff icing.
- Use to frost cupcakes.
Nutrition
- Serving Size: 1 tbsp
- Calories: 83
- Sugar: 14.8
- Sodium: 24.2
- Fat: 2.6
- Carbohydrates: 15.2
- Protein: 0.3
- Cholesterol: 7.7
