In this episode of Harriet’s Kitchen, we’re making fluffy pink frosting for Valentine’s Day! It’s rich and creamy, silky smooth, not too sweet, and has a nice, natural fruity flavour and colour — it’s so good! I kept on sneaking little fingerfuls of frosting as I was filming this episode because it was so yummy ^_^
Here’s the recipe for this simple and delicious pink frosting:
1/2 cup milk
2 tbsp. cornstarch
1/2 unsalted butter (cool, slightly softened)
1/2 cup white granulated sugar
2-3 tbsp. red, seedless jam (I used raspberry)
- Whisk the milk and cornstarch together until no lumps remain. Cook on medium heat until it is pasty like glue. Scrape the milk paste onto a plate, spread it out, and put it in the freezer while you whip the butter.
- Whip the butter with a hand blender for 1 minute.
- Add the sugar and whip for another 2 minutes.
- Add the cooled milk paste into the whipped butter-sugar in 3 parts, beating and scraping down the bowl in between additions. Beat for 3 minutes in total.
- Add the jam and whip for another 4 minutes, until the frosting is velvety smooth and no sugar granules remain.
This recipe is enough to frost 10-12 medium cupcakes. It’s best when used the same day but can be stored in the fridge or freezer (just rewhip it for a couple of minutes).
- Try to have the butter-sugar mixture, milk paste, and jam at the same temperature (slightly cool) when you blend them. This helps them come together properly to make a velvety smooth frosting.
- Adding more jam will give you a frosting that is a bit lighter and fluffier with a slightly darker colour and stronger fruit flavour, but you may get more air bubbles and a less smooth consistency.
- I’ve substituted 3 tbsp. peanut butter for the jam and it gives a lovely, light frosting. I haven’t tried Nutella, but it would probably work as well. Any fruit jam without big fruit chunks would also work well.
- The longer you whip, the fluffier and lighter your frosting will be. I don’t think you can overwhip it!