A simple buttercream frosting recipe, with a light pink colouring. Made of only 5 ingredients: unsalted butter, icing sugar, a bit of milk, vanilla paste and food colouring. I love how quick and easy it is to make; the whole thing can be whipped together in under 5 minutes!
To make this, start to make a basic buttercream frosting. Mix the unsalted butter in an electric mixer until creamy. Next, add the icing sugar in two batches. I always recommend stirring the icing sugar with a spoon before using an electric mixer. This helps to prevent an icing sugar cloud explosion! Add the milk with the second addition of icing sugar. After everything is fully mixed together, stir through the food colouring.
Pink Buttercream
This recipe is so versatile, and the colour can be adapted to suit any occasion by the simple addition of a little of food colouring. I would recommend using a paste colour over a runny liquid food colouring as the paste colourings are a lot more vibrant and liquid versions can ruin the consistency of the buttercream. There are also a lot more colour choices with a paste icing, I personally prefer to use a light pink for just a subtle touch of colour.
I would recommend adding just a little at a time until you find a colour that you are happy with. I found that adding just a little bit to create a light pink colour is perfect. It can be used for special occasions such as birthdays, simple cupcakes or for a larger cake. Perfect for any special occasion! Once you’ve added a little bit of colouring give the icing a mix with the electric mixer, making sure that the colour is well stirred through. You can’t overmix this icing so you can give it a good mix on high speed, adding any extra colour and mixing until you’ve found your perfect colour. When everything is fully combined, you’re ready to add to your cooled cake.
Pink Buttercream
This is the perfect consistency for piping: it is thick, but creamy and completely delicious. If you are piping, try not to hold the bag for too long as the thermal heat from your hand can melt the icing. This is also perfect for decorating a larger cake. I’ve added a few sprinkles to the top the cakes to add the perfect finishing touch.
Ingredients
- 3 oz / 85 g Unsalted Butter
- 6 oz / 170 g Icing Sugar
- 1 teaspoon Milk
- Pink Food Colouring - Preferably Paste, adding a LITTLE at a time
Instructions
- Bring the unsalted butter to room temperature
- Add the butter to a mixing bowl and using an electric mixer, blend until creamy
- Add half of the sieved icing sugar and milk to the bowl and using a spoon, gently stir together until just combined (this helps to prevent an icing sugar explosion!), before mixing with the electric mixer
- Add the remaining icing sugar and follow the steps above, do not be afraid to overmix, you want this to be nice and smooth
- Add the pink food colouring, a little at a time and thoroughly mix through
- Keep adding the food colouring until you have reached a colour that you are happy with. I would always recommend adding a bit, then thoroughly blending before adding any more
- When everything is blended and smooth and you're happy with the colour, apply to your cooled cake. This icing is thick enough to pipe if desired or can be placed on top of the cake in your chosen design
- I've added a few sprinkles on top for the perfect finishing touch!
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2 comments
Can you make this ahead of time and store it
Hi, yes you can make this ahead of time. If doing so, place covered in the fridge for up to a week and bring to room temperature before using to decorate. Make sure you give it a good stir/mix before using. Hope this helps!