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Ombre Buttercream Frosting

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  • Prep 10 min
  • Total 25 min
  • Servings 12
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Create an eye-catching, mouthwatering cake with your own ombre buttercream frosting that takes your favorite shade from light to dark.
By Angie McGowan
Updated Jul 30, 2012
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  • 1 cup butter, softened
  • 1/2 lb (about 1 1/8 cups) shortening
  • 2 lb powdered sugar
  • 5 to 6 tablespoons milk
  • 2 teaspoons vanilla
  • Betty Crocker™ blue classic gel food color (or other desired color)


  • 1
    This recipe assumes you already have an 8- or 9-inch 4-layer cake, frosted between layers with favorite white buttercream frosting, then frosted thinly on outside and top to seal crumbs.
  • 2
    To make Ombre Buttercream Frosting, in large bowl, beat butter and shortening with electric mixer on medium speed until well blended. Add powdered sugar; beat on low speed until crumbly. Gradually add milk, then vanilla, beating until light and fluffy.
  • 3
    Measure 1 cup frosting into each of 3 small bowls. Measure 2 cups frosting into fourth bowl; mix 1/8 teaspoon blue food color into the 2 cups frosting with whisk or fork.
  • 4
    Add a little more food color to the next bowl of frosting to get a shade darker; mix well with whisk or fork. Repeat with next 2 bowls frosting, making each another shade darker. You will end up with 4 bowls of frosting, all different shades of the same color.
  • 5
    Spread darkest blue frosting around bottom third of cake. Spread next darkest shade blue frosting above first one around middle third of cake. Spread next shade of blue frosting around upper third of cake. Spread lightest blue frosting on top of cake.

Tips from the Betty Crocker Kitchens

  • tip 1
    For darkest shade of frosting, be careful not to add too much food color to the frosting, or it may separate.
  • tip 2
    For an even creamier frosting, use heavy cream in place of the milk in this recipe.


Nutrition Facts are not available for this recipe
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