One of my favorite memories as a kid is pink frosting.
It’s funny how a memory can linger on forever.
My mom made me a cake with pink frosting for one of my birthdays.
WOW was it pretty.
I remember every detail,
I remember watching her pipe the edges and I appreciated the time it took her to make my cake so pretty.
I’ve learned as an adult that my mom has WAY more patients for a lot of things I don’t, but I’m so happy her love of cooking and baking rubbed off on me.
I’m still hoping the patients will kick in…someday.
Since I’m not very patient, these cupcakes are just PERFECT…they only take minutes to make.
When you have a whole tray of cupcakes in front of you and with a few practice swirls you will be frosting roses in no time at all.
There are many reasons why these cupcakes are my all time favorite,
I love chocolate cupcakes and pink frosting the contrast in colors is so pretty.
The dark liners on the cupcakes give them a really nice finished look.
- 1 cup butter
- 4-6 cups powdered sugar
- 1 teaspoon vanilla
- 3 tablespoons heavy cream
- Beat butter until smooth add powdered sugar, vanilla, heavy cream.
- Mix until smooth and creamy.
- If it’s HOT outside and I don’t want to icing to flop I either mix ½ butter ½ shortening or all shortening.
- Adjust powdered sugar if you add a lot of food coloring or extracts.
- For WHITE frosting, use all shortening, and add a few drops of Americolor white food coloring.
Crisco tends to be heavy and thick,
Walmart’s store brand is light and fluffy.
There are also differences in butter, some stay thick and some are softer when whipped.
All these differences will effect the final outcome of your frosting.
I often make the frosting a day ahead of time along with the cupcakes, but pipe the frosting the day I’m serving the cupcakes.
Here is another video I did showing the cupcakes with the PINK frosting.