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Pink Buttercream

Top our Raspberry Cupcakes with this buttercream.

  • Yield: Makes about 5 cups
Pink Buttercream

Source: Martha Stewart Living, February 2010


  • 1 cup plus 2 tablespoons sugar
  • 5 large egg whites
  • Pinch of salt
  • 4 sticks unsalted butter, cut into small pieces, softened
  • Gel-paste food coloring, in Tulip Red (


  1. Whisk sugar, egg whites, and salt in a heatproof mixer bowl set over a pan of simmering water until sugar dissolves and syrup registers 160 degrees on a candy thermometer.

  2. Transfer bowl to mixer, and whisk sugar syrup on medium speed for 5 minutes. Raise speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes.

  3. Reduce speed to medium. Add butter, 1 piece at a time, whisking well after each addition. Whisk in food coloring.

Reviews (6)

  • 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!

  • 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.

  • 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!

  • 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 :(

  • angelam 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.

  • brigitte1981 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....

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