Pink Lemonade Frosting

This lovely Pink Lemonade Frosting is as gently sweet and soft as it looks.  I generally have a lot more pictures of the actual making of this frosting, but you will have no difficulty with it, since it is the basic buttercream that we are familiar with.  Just make certain to do the extra things like bring your butter and eggs to room temperature before you begin.  This is the guarantee that

your frosting will reach that desirable smooth creamy consistency.  Please don't groan but another thing I do is sift my powdered sugar.  Now that we just place it in a strainer and tap it gently, it just seems like such an easy way to ensure that your end product will have no lumps in it.  I actually sift almost everything!  So, now that our ingredients are properly prepared, 

let's make Pink Lemonade Frosting !

4 Cups Powdered Sugar (sifted)

1 Cup Butter (use the good stuff, it does make a big difference)

5 TBS Frozen Pink Lemonade Concentrate, thawed

drop of pink food coloring (or 1 drop of red)

Place Powdered Sugar and Butter in your mixer and begin beating on the slowest speed. (you might want to cover your mixer with a towel to keep it from flying all over the kitchen) As it becomes integrated gradually increase the speed to medium.  Once it is well combined you can add the Pink Lemonade one Tablespoon at a time just until the consistency is exactly the way you like it.  Remember, go very slowly with the liquid.  It is much easier to add a little at a time, than it is to have to add more powdered sugar to correct a runny frosting. How do I know? Guess! Lastly add your drop of food coloring to get the shade of pink you like!

As I worked with this recipe, I realized that there is very little difference between this and my version of Buttercream Frosting.   Instead of adding all my powdered sugar to the bowl at once, I add it a little at a time so it doesn't fly all over.  The frozen Pink Lemonade or Lemonade serves as the flavoring and the liquid.  It is very easy to make and the results are delightful.

It is important to consider how you will be using your frosting as to what kind you should make.  I am making this cake again this week and I will be using a French Buttercream since I would like to use the Ombre design and the creamier, softer frosting will likely be better.  I'll be sure to post it WITH pictures!

So, have fun with your Pink Lemonade Frosting - you, your family and/or guests are sure to love it.  I saw my guests scraping off the frosting to eat before they even touched the cake (which was also delicious.)  Buon Appetito!

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Inspiration and Recipe from http://www.twosisterscrafting.com/

I personally find Two Sisters Crafting a very reliable resource and frequently check to compare notes on how they do things. We often have slight variances, but mostly personal preference as opposed to major techniques