Pink raspberry frosting

• Vegetarian
• Gluten free

• Baking & Spices

  • 1 Pink coloring
  • 4 cups Powdered sugar
  • 1 tsp Raspberry extract, natural
  • 1/2 tsp Vanilla extract

• Dairy

  • 1 cup Butter
  • 2 tbsp Heavy cream

Found on createdby-diane.com

Ingredients

• 1 cup butter
• 4 cups powdered sugar
• 2 tablespoon heavy cream
• ½ teaspoon vanilla extract
• 1 teaspoon natural raspberry extract
• pink coloring (Americolor soft pink)

Directions

• 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 its 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 doesnt 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 wont give a smooth result when piping.
• If you dont want raspberry flavored frosting, leave it out.