Pink Buttercream Recipes

PINK BUTTERCREAM

Pink Buttercream image

The secrets to this celestial buttercream, writes Vancouver baker Rosie Daykin in her first book, Butter Baked Goods (Random House, 2013), are "making sure your butter is not too cold, and then whipping it like crazy!" When properly whipped, buttercream is supremely fluffy--almost like whipped cream--and surprisingly un-greasy. "When it's right, it's a breeze to use," adds Daykin. "It's like pushing air around." Also, because her version has a lot less sugar than most buttercreams, it won't set your teeth on edge.

Provided by Rosie Daykin

Time 25m

Yield Makes 4 cups (enough to frost one 4-layer 8-in. cake) (serving size: 1/4 cup)

Number Of Ingredients 5

Ingredients

2 cups unsalted butter, at room temperature
4 cups confectioners' sugar, sifted
1/2 cup whole milk
2 tablespoons vanilla extract
6 to 8 drops natural red food coloring such as India Tree*

Steps:

In a stand mixer fitted with the paddle attachment (or a handheld mixer with an eggbeater or whisk attachment), beat butter on high speed until as pale as ivory and very fluffy, at least 5 minutes. Scrape sides and bottom of bowl twice while beating.
Turn the mixer to low and gradually add sugar. When combined, scrape bowl again, then slowly drizzle in milk, vanilla, and food coloring; mix until combined. Scrape bowl again.
Turn the mixer to high and beat the buttercream until extremely fluffy, 8 to 10 minutes. "It should look almost like whipped cream, and should lose the waxy sheen that butter has."
Make ahead: Up to 3 hours at room temperature. Although you can make buttercream a few days ahead and chill, it will take a while to return it to room temperature (about 3 hours) and re-whip to the proper cloudlike texture--much longer than just making it fresh.

Nutrition Facts : Calories 310, Carbohydrate 25, Cholesterol 62, Fat 23, Fiber 0.0, Protein 0.5, SaturatedFat 15, Sodium 6.8

PINK BUTTERCREAM

Pink Buttercream image

Top our Raspberry Cupcakes with this buttercream.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes

Yield Makes about 5 cups

Number Of Ingredients 5

Ingredients

1 cup plus 2 tablespoons sugar
5 large egg whites
Pinch of salt
4 sticks unsalted butter, cut into small pieces, softened
Gel-paste food coloring, in Tulip Red

Steps:

Whisk sugar, egg whites, and salt in a heatproof mixer bowl set over a pan of simmering water until sugar dissolves and syrup registers 160 degrees on a candy thermometer.
Transfer bowl to mixer, and whisk sugar syrup on medium speed for 5 minutes. Raise speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes.
Reduce speed to medium. Add butter, 1 piece at a time, whisking well after each addition. Whisk in food coloring.

ALL-NATURAL PINK FROSTING!

All-Natural Pink Frosting! image

This is a great way to make your Valentine's Day baking more colorful without the added harsh ingredients! And it adds an extra-brilliant flavor to complement a chocolate-based cake or vanilla! Voila! You have a deliciously colorful icing without the added chemicals or harsh ingredients! For different colors try blueberries, avocado, raspberries, blackberries, or anything really!

Provided by AlyPurdue

Categories Desserts Frostings and Icings

Time 10m

Yield 16

Number Of Ingredients 4

Ingredients

1 (16 ounce) package confectioners' sugar
½ cup butter, softened
6 strawberries, pureed, or more to taste
1 teaspoon vanilla extract

Steps:

Beat confectioners' sugar, butter, strawberry puree, and vanilla extract together in the bowl of a stand mixer or using a hand-held mixer, gradually increasing speed to reach high, until smooth.

Nutrition Facts : Calories 162.7 calories, Carbohydrate 28.4 g, Cholesterol 15.3 mg, Fat 5.8 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 3.7 g, Sodium 41.2 mg, Sugar 27.8 g

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