pink raspberry frosting
Ingredients
- 1 cup butter
- 4 cups powdered sugar
- 2 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
- 1 teaspoon natural raspberry extract
- pink coloring Americolor soft pink
Instructions
- In mixer bowl beat room temperature butter (not melted or warm, it should be slightly cool to the touch and when pressed with a finger should dent, but not "mush")
- Scrape the sides down and mix again until it's all smooth
- On low mix in powdered sugar and heavy cream with extracts once blended turn on medium-high until very smooth and well mixed.
- Add in pink coloring, the color of the frosting will darken over time. Making the frosting a day ahead is a good idea if you really want a specific shade of pink, you can always add additional white frosting if needed to lighten up the color.
- *after frosting dozens of cupcakes, I found that if the frosting is too soft or warm, the rose doesn't look as sharp.
- If soft and floppy add a tablespoon of powdered sugar at a time to get the right consistency
- if warm, place the piping bag with frosting in it, in the fridge to chill about 10 minutes and it will firm up.
- Do not overwhip the frosting, that would pump too much air into the frosting and won't give a smooth result when piping.
- If you don't want raspberry flavored frosting, leave it out.
Notes
shortening: you can use shortening in the frosting, but the flavor is far better with butter. If you want to make the frosting smoother or silkier add in 2 tablespoons of shortening if the frosting gets grainy if it's over whipped (the addition of shortening will keep the frosting really smooth for the frosting tip used for the mini roses)
to thicken frosting: add powdered sugar a tablespoon at a time until the frosting doesn't "flop" or move once it's piped, to test this use a spoon and dip it in the frosting and as you pull it out, if the frosting is really soft, add a tablespoon of powdered sugar and test again. If you fill your piping bag and begin piping (test on a plate) remove the frosting and add powdered sugar and test again.
to thicken frosting: add powdered sugar a tablespoon at a time until the frosting doesn't "flop" or move once it's piped, to test this use a spoon and dip it in the frosting and as you pull it out, if the frosting is really soft, add a tablespoon of powdered sugar and test again. If you fill your piping bag and begin piping (test on a plate) remove the frosting and add powdered sugar and test again.