Go Back
–+ servings
baby pink frosting buttercream icing piped onto a pink buttercream cake.
Print Recipe
5 from 4 votes

Pink Buttercream

An easy vanilla buttercream frosting in a cute shade of pink!
Prep Time15 minutes
Total Time15 minutes
Course: Dessert, Snack
Cuisine: Fusion
Diet: Gluten Free, Low Salt, Vegetarian
Servings: 12 servings
Calories: 228kcal
Author: Kachina

Equipment

Ingredients

Metric - US Customary

Instructions

  • Beat the butter (either by hand, using an electric mixer or stand mixer) until pale, light and fluffy. This could take several minutes.
  • Sieve half of the icing sugar into the butter and beat until combined, then repeat this with the remaining half of icing sugar.
  • Add in the vanilla extract, milk and salt (if using) mixing until only just smooth.
  • Stir in a few drops of pink food colouring at a time until you reach the desired shade.

Video

Notes

Serving size:
  • This recipe makes enough frosting for roughly 12-15 cupcakes, or to frost a single-layer 8-inch cake.
  • Scale up the recipe by ½ to fill and frost a 2-layer, 8-inch cake generously.
Storage: Keep pink frosting in an airtight container in the fridge. It should keep for up to 4 days.
Freezing: You can freeze your pink frosting in an airtight container for up to 3 months. Defrost and re-beat before use.
Top tips:
  • Use softened room temperature butter for ease of mixing.
  • For creamy frosting, beat your butter until it’s pale, light and fluffy first. This could take several minutes with an electric mixer.
  • Stop adding colouring a shade less intense than you'd like. Food colouring develops stronger over time.
Substitutions:
  • You can swap the milk for any type, including dairy-free alternatives, or heavy cream.

Nutrition

Calories: 228kcal | Carbohydrates: 31g | Protein: 0.2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 27mg | Potassium: 6mg | Sugar: 31g | Vitamin A: 366IU | Calcium: 5mg | Iron: 0.02mg