Post by Loupy on Jun 12, 2013 21:27:25 GMT -7
Easy Homemade Pink Frosting #1
www.100daysofrealfood.com/
Similar to Traditional Icing – and directly from my friend Trang the master cupcake maker! This stuff is deeeelicious!
Beet juice is to make the frosting pink.
Serves: enough for 20 cupcakes
Ingredients
2 sticks unsalted butter at room temperature
3 cups powdered sugar
1½ teaspoons pure vanilla extract
⅛ teaspoon salt
3 to 4 teaspoons milk or heavy cream
5 teaspoons beet juice (optional)
strawberries for top (optional)
Instructions
Using an electric mixer combine the butter, sugar, vanilla, and salt until the consistency is smooth.
With the mixer still going slowly add in the milk and juice until you reach the desired consistency.
Stop and scrape the sides of the bowl if necessary.
Frost the cooled cupcakes just before serving.
FYI – if you refrigerate the frosting for later it will harden back to the consistency of cold butter.
Top with strawberries (or other fruit) if desired.
Easy Homemade Pink Frosting #2
This version is basically just sweetened whipped cream, but an easy stand-by.
Serves: enough for 20 cupcakes
Ingredients
2 ¼ cups heavy cream
5 teaspoons beet juice (optional)
6 tablespoons white or powdered sugar
strawberries for top (optional)
Instructions
Using an electric mixer whip the cream, juice and sugar together until stiff peaks form.
Frost cooled cupcakes and top with strawberries (or other fruit) if desired.
Copyright © 2013 100 Days of Real Food - All Rights Reserved
www.100daysofrealfood.com/
Similar to Traditional Icing – and directly from my friend Trang the master cupcake maker! This stuff is deeeelicious!
Beet juice is to make the frosting pink.
Serves: enough for 20 cupcakes
Ingredients
2 sticks unsalted butter at room temperature
3 cups powdered sugar
1½ teaspoons pure vanilla extract
⅛ teaspoon salt
3 to 4 teaspoons milk or heavy cream
5 teaspoons beet juice (optional)
strawberries for top (optional)
Instructions
Using an electric mixer combine the butter, sugar, vanilla, and salt until the consistency is smooth.
With the mixer still going slowly add in the milk and juice until you reach the desired consistency.
Stop and scrape the sides of the bowl if necessary.
Frost the cooled cupcakes just before serving.
FYI – if you refrigerate the frosting for later it will harden back to the consistency of cold butter.
Top with strawberries (or other fruit) if desired.
Easy Homemade Pink Frosting #2
This version is basically just sweetened whipped cream, but an easy stand-by.
Serves: enough for 20 cupcakes
Ingredients
2 ¼ cups heavy cream
5 teaspoons beet juice (optional)
6 tablespoons white or powdered sugar
strawberries for top (optional)
Instructions
Using an electric mixer whip the cream, juice and sugar together until stiff peaks form.
Frost cooled cupcakes and top with strawberries (or other fruit) if desired.
Copyright © 2013 100 Days of Real Food - All Rights Reserved
