Pink Raspberry Buttercream Recipe
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 2 pounds powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 2 1/2 teaspoons raspberry extract
- 1/4 cup whole milk, maybe a little more or a little bit less
- pink color paste gel
Instructions
- In the bowl of your KitchenAid stand mixer, add butter. Using the paddle attachment, beat until smooth on medium. Add powdered sugar in two batches and mix until thoroughly combined. Add vanilla extract and raspberry extract and mix.
- Add milk, gradually, starting 1 or 2 tablespoons. Mix and and continue adding milk until smooth. Continue mixing buttercream for 4 to 5 minutes. Store in the refrigerator if not using immediately. Place buttercream on your kitchen counter for at least 15 to 20 minutes before using (if refrigerating).
- For the cupcakes, use these Easy Vanilla Cupcakes with Vanilla Buttercream Recipe
When you make this recipe...
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