Sweet Pink Buttercream Frosting
Amy's Bread - NYC
"This is what makes Amy's Bread Pink Cake pink. It's essentially the same frosting recipe that's found on the confectioners' sugar boxes from the grocery store, but we add a pinch of salt to mellow out the intense sweetness of the sugar and a dab of poured fondant to give it a smoother texture and make it easier to spread on the cake. To get the pink tint, we use Baker's Rose liquid food coloring. But 1 or 2 drops of any red food coloring will be fine. This is a very sweet, heavy, stiff frosting, but you can adjust the spreading consistency by holding back a little of the sugar or adding a few extra drops of milk. Be careful not to make it too soft, or the weight of the frosting will cause it to slip down the sides of the cake and pool around the bottom." –Amy Scherber
- 7 1/2 cups confectioners’ sugar
- 1 1/3 cups unsalted butter, slightly softened
- 1/3 cup poured fondant
- 1/4 cup whole milk
- 1 tablespoon and 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 to 2 drops red food coloring
In a mixing bowl, using an electric mixer with the paddle attachment, beat 5 1/2 cups confectioners' sugar, the butter, fondant, milk, vanilla, and salt in the bowl until they are smooth and creamy, 2 to 3 minutes; start low speed and increase the speed to medium when the powdery sugar has been moistened. Gradually add the remaining sugar 1 cup at a time until the frosting is of good spreading consistency, scraping the sides and bottom of the bowl often. You may not need to use all of the sugar. The frosting should be stiff enough to hold it's shape but not so stiff that you'll be unable to spread it easily on the cake. Add 1 or 2 small drops of red food coloring and continue beating the frosting on medium-low speed until you have a uniform pale pink color. This frosting is heavy but it should have a fluffy quality.
The frosting can be used immediately or stored in an airtight container at room temperature, but it should be used within 3 days. You may have to stir it briskly to re-fluff it if it's been sitting for a long time.
Enough to fill and finish one 9-inch two-layer cake