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Pink Buttercream

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Top our Raspberry Cupcakes with this buttercream.

Source: Martha Stewart Living, February 2010
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Ingredients

Directions

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How would you rate this recipe?
28
  • abakinglawyer
    13 FEB, 2013
    Followed the recipe to a tee, but the frosting had a VERY strong egg taste, yuck! Highly recommend that you try a different buttercream recipe!
    Reply
  • danisilva92
    12 FEB, 2012
    I was kind of worried because I didn't get it to 160 degrees, but the texture turned out fine. The only thing for me is that it tastes very strongly of butter and not it's not as sweet as i'd want it to be. Other than that, great frosting.
    Reply
  • torontocook
    14 AUG, 2011
    Angelam - THANK YOU! with the help of your tips I just finished making the perfect buttercream! The key here is to whip it - a lot! But so yummy once its done!
    Reply
  • lindopher
    25 APR, 2011
    EPIC FAIL! I tried twice and it had the foamy texture but after I added the still cool butter it turned into curds and nothing I did could save it :(
    Reply
  • murraysmit@aol.com
    18 MAR, 2011
    Brigitte- be sure that your sugar/egg white mixture has cooled enough before you add your soft but still cool butter. Also, that same mixture should resemble shaving cream (meringue) before you feed in the butter. Sometimes the mixture looks curdled because your butter is too cold...just keep on mixing if that's the case. If your butter melts(egg white/sugar mixture too hot) you really have to start over.
    Reply
  • MS112579910
    11 FEB, 2011
    I have so much trouble making this. Does anyone have tips for me? I made it once, and it was perfect, so I know it works. But now whenever I try it, it's really runny....
    Reply

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