Pink Buttercream Icing

    Pink Buttercream Icing

    (70)
    14saves
    20min


    74 people made this

    This is a simple buttercream recipe with a pink hue but you can use any colour you like. It is ideal for decorating special occasion cakes.

    Ingredients
    Serves: 15 

    • 190g butter
    • 6 cups icing sugar
    • 1 1/2 teaspoons vanilla essence
    • 1/4 teaspoon salt
    • 1/3 cup (80ml) milk
    • 2 tablespoons milk
    • 7 drops red food colouring

    Directions
    Preparation:20min  ›  Ready in:20min 

    1. Beat butter in a large bowl until fluffy. Gradually add 3 cups of the sifted icing sugar, beating well. Slowly beat in the vanilla, salt and 1/3 cup of the milk. Gradually beat in the 3 remaining cups of icing sugar. Beat in additional milk (1 to 2 tablespoons) if needed to make icing of spreading consistency. If desired, tint the icing pink with 6 to 8 drops of red food colouring.
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    Reviews and Ratings
    Global Ratings:
    (70)

    Reviews in English (70)

    by
    37

    As I added the sugar I found four cups worked for me so I stopped right there and only added enough milk to get it to the proper consistency for piping onto cupcakes. I wanted a true butter tasting frosting that wasn't too sweet - six cups would have defeated that. With four cups I got a beautiful, light, fluffy, not-too-sweet butter cream frosting.  -  16 May 2011  (Review from Allrecipes USA and Canada)

    by
    24

    hate to break the chain of enthusiastic reviews, but this was just not so top-notch for me. I have quite the sweet tooth and even I found this too be a bit too sweet. those who ate the cake along with ice cream (I used this for my boyfriend's bday cake) finished, but those who didn't want ice cream barely made it halfway through their slices.  -  20 Dec 2002  (Review from Allrecipes USA and Canada)

    by
    18

    This is a really delicious frosting, and spreads really well on cakes and cookies. The only thing I do differently is to use unsalted butter, or leave out the salt in the recipe.  -  11 Nov 2001  (Review from Allrecipes USA and Canada)

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