Rich & Creamy Pink Frosting

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)

Small Pot
Measuring Cup
Small Plate
Medium Bowl
Hand Blender


  1. 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.
  2.  Whip the butter with a hand blender for 1 minute.
  3. Add the sugar and whip for another 2 minutes.
  4. 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.
  5. 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!

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