How to Get a Natural Purple for Buttercream and Royal Icing
Natural purple is one of the most interesting colors to work with, because the pigment behind it is basically a living pH indicator. Get the balance right and you get a beautiful lavender or orchid. Get it wrong and the same pigment turns pink or slips toward blue.
How do you make purple icing?
There are two ways. Blend a blue and a red, starting around equal parts, then add more blue for a cooler violet or more red for a warmer plum. Or skip the guessing and use a premade purple. With naturals there is one extra rule: purple is effectively a pH indicator, so an acidic recipe pulls it toward pink and an alkaline one pushes it toward blue. Keep the recipe near neutral for a true purple.
How do you make purple frosting?
Start with a clean slate. Make sure you have a good homogenized blend of frosting first, then slowly add color until you reach the tone you like. As a reminder, naturals tend to darken, so stop one to two shades lighter than the shade you are after. Lavender gives a soft purple straight from the bottle, and Orchid Pink is the brighter, cooler option.
Why natural purple behaves the way it does
Purple comes from anthocyanins, the pigments in purple sweet potato and red cabbage. They respond strongly to pH: acidic conditions push them toward pink and red, neutral conditions give you true purple, and alkaline conditions push them toward blue. So the same color can read pink, purple, or blue depending on your recipe. Anthocyanins are also light sensitive, so keep finished pieces out of direct sun.
The Sugar Art natural purple shades
Lavender is a soft, dreamy purple, and Orchid Pink is a brighter, cooler pink-purple with a modern edge.
All are plant-based, dye-free, water soluble, and built for buttercream and royal icing. They are not for chocolate.
Technique
- Aim for a near-neutral recipe. Acid pulls purple toward pink; alkaline pulls it toward blue. Neutral holds true purple.
- Build the color gradually. Natural color is 5 to 7 times weaker than synthetic, so use more than feels normal for a rich purple.
- Let it dry before judging. The shade deepens as it dries.
- Use pH on purpose. Want a cooler, bluer purple? Nudge slightly less acidic. Want it warmer and pinker? A touch of acid will do it.
- Keep it out of direct light to prevent fading.
Common mistakes
- Not realizing an acidic recipe is turning your purple pink.
- Using too little pigment (purple needs to be built up).
- Displaying in direct light and watching it fade.
- Trying to color chocolate with it (use a fat-soluble color for chocolate).
Shop natural purple
New to the dye-free shift? Start with our Dye-Free Decorating guide.
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Frequently asked questions
Why does my natural purple turn pink or blue?
Natural purple comes from anthocyanins, which shift with pH. Acid turns them pink, alkaline turns them blue. Keep your recipe near neutral for a true purple.
Does natural purple work in buttercream?
Yes. Lavender and Orchid Pink are built for buttercream and royal icing. They are water soluble and not for chocolate.
Can I make a bluer or pinker purple on purpose?
Yes. Slightly less acidic gives a cooler, bluer purple; a touch of acid warms it toward pink.
How do I keep the color from fading?
Keep decorated pieces out of direct light. Anthocyanins are light sensitive.