Natural Food Dyes - Blue Buttercream With Freeze Dried Blueberries

Powdered, freeze dried blueberries are a wonderful substitute for blue food dye, especially if used in meringues and buttercreams. Not only do they colour the mixture blue, but they also flavour it, albeit subtly. This recipe is for a Swiss meringue buttercream, which is a lighter, more airy version of regular buttercream. It has a subtle blueberry flavour and isn't too sweet. It should be served with berry-based desserts or plain cupcakes or cake.

Freeze dried fruits are available in specialised shops, health shops and Amazon.

For 6-10 cupcakes:

75 g egg whites (from 2 medium eggs)

120 g granulated sugar

120 g real butter, softened

2 tablespoons freeze-dried blueberries + 1 tablespoon sugar

coffee grinder

candy thermomether

Combine egg whites and sugar in a heatproof bowl. You don't have to beat them, just mix with a spatula. Put that over a pan of boiling water (make sure the water doesn't touch the bowl) and continue mixing until all sugar is dissolved and eggs reach the temperature of 155-165°F. Transfer the egg mixture to a stand mixer and whisk until meringue is formed and cooled to room temperature (it might take anywhere between 5 and 15 min).

Once meringue is formed and cooled down, you can begin adding butter. Continue whisking the meringue and add butter one spoon at the time until it's all combined and no lumps remain.

Add powdered blueberries one teaspoon at the time. Buttercream will change colour with each teaspoon added. It will go from pale grey to light blue, and if too much is added, it will go darker violet. You don't want it to go violet, the flavour will most likely be too strong. Mix the buttercream really well after each teaspoon of powder and don't forget to taste it before adding more. Small quantities really go a long way.

How to grind blueberries:
You have to grind the blueberries immediately before adding them to the buttercream. Powdered blueberries react to moisture in the air and create spectacular mess of clumped powder which is not only not usable, but difficult to clean. To make everything easier and cleaner, add two tablespoons of blueberries to a grinder and add a tablespoon of sugar. Addition of sugar will make it easier to grind and it will prevent powder from clumping too soon. If possible, before closing the grinder, place a sheet of cling film over the top to catch any loose powder.

Extra powder can be kept in the freezer. You will have to put it in a air tight bag immediately and if you have any food grade silica gel packets laying around, add them to the bag. They will keep the moisture at bay.

Transfer buttercream to the piping bag and decorate.