How-To: Two-Toned Buttercream Rose Icing

How-To: Two-Toned Buttercream Rose Icing

Two-toned rose buttercream icing for BEAUTIFUL cupcakes!


Hi, guys!  Today I have a really cool recipe for you!  I’ve teamed up with my friend, Christine Fong to bring to you her mega beautiful two-toned rose buttercream icing that she’s been putting on her delicious cupcakes.

It’s really simple, minimal ingredients, and so so gorgeous.

rose buttercream cupcake icing


I mean, how could you not love these??

Well, they taste even better than they look!  Christine has also infused these with an Asian flavor, Pandan!

Pandan is an extremely fragrant plant from South-East Asian, normally to enhance flavors of rice dishes, desserts, and cakes. YUM.


Ok, let’s get down to making these beautiful bad boys!


icing ingredients


You’re going to start by gently sifting 6 cups of icing sugar, one cup at a time.


sift icing sugar
Remember to sift one cup at a time
sifted icing sugar
HOW fluffy does this look?!










Next, you’re going to whip 1lb (454 grams aka one block) of unsalted butter.  We used my KitchenAid Stand Mixer and the paddle attachment.  Christine recommends medium speed (#6 on KitchenAid Mixer) for a timed 3 minutes., however after each minute, to use a rubber spatula to scrape the sides of whipped butter back down.

butter in mixer
Yes, this entire block of butter!
whipped butter
Mix mix mix!
Cloth covering mixer
Don’t forget the cloth! Or else you’ll have a giant mess














Now, you’ll gently incorporate the icing sugar 1 cup at a time at the lowest speed(#1 on KitchenAid Mixer) for 30 seconds, then increase to medium speed for another 30 seconds.

Repeat until all icing sugar is incorporated.  Remember to scrape down the sides with a rubber spatula each time you add more icing sugar.

**Pro-tip; use a cloth to cover the mixer when adding the icing sugar.  Since it’s so fluffy after we’ve sifted it – it will easily fly around the kitchen without a cover (and my OCD will make me panic)

You’ll want to make sure you get a nice consistency of fluffy, semi-stiff icing.

If the icing is too thick, add a teaspoon of milk at a time until you get the desired consistency.

If it is too thin, add a bit of icing sugar, one tablespoon at a time.

butter cream icing
Semi-stiff, fluffy buttercream icing!

At this time, we added a tablespoon of vanilla extract and a tablespoon of almond extract (for that extra YUM)


Now, the fun part!

Take 2 cups of your new, delicious, and fluffy icing, place in a bowl, and add 1 tablespoon of your coloring. This is where Christine beautifully added the green pandan flavoring/color!\


coloring to icingpandan icing



I can already smell the Pandan as I’m uploading these pictures.




For piping, Christine opts to use Wilton icing bags and tips.  Today she used the 2D Wilton tip, cutting approximately 1 inch from the tip of the piping bag.

Wilton 2D tip



To get the beautiful two-toned look for your icing, you’re going to line the inside of the bag with the darker color (in this case, the green pandan icing).  You’ll then make a space in the middle to fill with the lighter icing color (in our case, the white icing).


Icing bag liningwhite icing pandan icing bag


You’ll see that the first few pipes of icing from the bag will be totally green (about 2 cupcakes worth), then you’ll begin to see the beautiful two-toned color!


To ice the rose top on the cupcakes, hold the tip directly perpendicular to the cupcake.  Start in the middle, and in one continuous motion, pipe circular outwards.

icing cupcake step 1

et voila! You now have beautiful, delicious, rose cupcakes!



Two-Toned Butter Cream Icing for Cupcakes

Prep Time: 5 minutes

Total Time: 45 minutes

Category: Dessert

Yield: 2 Dozen

Two-Toned Butter Cream Icing for Cupcakes


  • 6 cups icing sugar
  • 1 pound unsalted butter
  • 1 tablespoon milk (optional)
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 tablespoon almond extract
  • 2 tablespoons of food coloring/flavoring


  1. Sift icing sugar 1 cup at a time
  2. Cream 1 pound of butter in a large bowl/stand mixer for 3 minutes, scraping sides down with a rubber spatula after each minute
  3. Incorporate icing sugar to creamed butter, one cup at a time, covering the mixer with a cloth. Start at the lowest speed for 30 seconds, then 30 seconds on medium speed
  4. Add in 1/2 teaspoon of salt and the vanilla and almond extract
  5. Cream icing on medium speed until you get a creamy, semi-stiff consistency
  6. (if the icing is too thick, add 1 tablespoon of milk to think it out until the correct consistency. if too thin, add one tablespoon of icing sugar until corrected)
  7. Take 2 cups of icing and add 1 tablespoon of food coloring/flavor
  8. Use Wilton icing bags and the Wilton 2D tip
  9. Line the inside of the icing bag with the darker icing, and fill the middle with the lighter icing
  10. Pipe perpendicular to the cupcake, starting in the middle, and in a circular motion, outwards towards the edge of the cupcake.
  11. Repeat!


Christine's Tips:

Use gloves to reduce staining of food coloring Wipe spatula on the paddle of the mixer to get icing off when necessary Don't use ziplock bags as piping bags - they're not meant for it, unfortunately. If you're looking to save money, by more icing specific bags in bulk or get no-name brands. Try to ice cupcakes semi-fast when doing two-tones or the colors will start to meld together.

Christine Fong Christine recently started baking cupcakes for fun. Her favorite is the pandan flavored cupcakes! When she is not baking, she loves to catch up on K-dramas, listen to K-pop, attend K-pop concerts (even overseas!), and pretty much follows K-everything on social media! She also uses Korean and Japanese skin care and beauty products almost exclusively. Check out her YouTube and cupcake Instagram!


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