New This Month

Pink Buttercream


Top our Raspberry Cupcakes with this buttercream.

  • Yield: Makes about 5 cups

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.

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