Back to Pink Buttercream
All Reviews for Pink Buttercream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Pink Buttercream
Recipe Summary
Yield: Makes about 5 cups
Ingredients
Ingredient Checklist
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
Gallery
Pink Buttercream
Recipe Summary
Yield: Makes about 5 cups
Gallery
Pink Buttercream
Pink Buttercream
Pink Buttercream
Recipe Summary
Yield: Makes about 5 cups
Recipe Summary
Yield: Makes about 5 cups
Yield: Makes about 5 cups
Makes about 5 cups
Ingredients
Ingredients
- 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
Directions
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.
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.
Reduce speed to medium. Add butter, 1 piece at a time, whisking well after each addition. Whisk in food coloring.
Reviews (6)
Add Rating & Review
29 Ratings
5 star values:
7
4 star values:
3
3 star values:
10
2 star values:
6
1 star values:
3
Reviews (6)
Add Rating & Review
29 Ratings
5 star values:
7
4 star values:
3
3 star values:
10
2 star values:
6
1 star values:
3
Add Rating & Review
29 Ratings
5 star values:
7
4 star values:
3
3 star values:
10
2 star values:
6
1 star values:
3
29 Ratings
5 star values:
7
4 star values:
3
3 star values:
10
2 star values:
6
1 star values:
3
29 Ratings
5 star values:
7
4 star values:
3
3 star values:
10
2 star values:
6
1 star values:
3
- 5 star values:
- 7
- 4 star values:
- 3
- 3 star values:
- 10
- 2 star values:
- 6
- 1 star values:
- 3
Martha Stewart Member
Rating: 1 stars
02/13/2013
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!
Martha Stewart Member
Rating: Unrated
02/12/2012
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.
Martha Stewart Member
Rating: Unrated
08/14/2011
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!
Martha Stewart Member
Rating: 1 stars
04/25/2011
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 :(
Martha Stewart Member
Rating: Unrated
03/18/2011
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.
Martha Stewart Member
Rating: Unrated
02/11/2011
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....
Martha Stewart Member
Rating: 1 stars
02/13/2013
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!
Rating: 1 stars
Rating: Unrated
02/12/2012
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.
Rating: Unrated
Rating: Unrated
08/14/2011
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!
Rating: 1 stars
04/25/2011
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 :(
Rating: Unrated
03/18/2011
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.
Rating: Unrated
02/11/2011
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....
All Reviews for Pink Buttercream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pink Buttercream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
