Pomegranate Whipped Buttercream

So I’m kinda in love with this frosting. It’s sweet, but not too sweet. It’s a little tart and very fruity (but with a completely different flavor than a more usual lemon frosting). And, because it’s whipped for so long, it’s light as air.

I’ve already used it three times in the last two and a half weeks.

On chocolate cupcakes:

On vanilla cupcakes:

And on a chocolate half-sheet cake:

And the color is quite gorgeous, too, don’t you think?

Pomegranate Whipped Buttercream

3 sticks plus 2 tablespoons (13 ounces/375 grams) unsalted butter, softened

4 cups sifted (18 ounces/500 grams) confectioners’ sugar

1 tablespoon milk

1 1/2 teaspoons pure vanilla extract

Pinch salt

3 1/2 tablespoons pomegranate concentrate (pomegranate molasses)

1. In a bowl of an electric mixer fitted with a paddle attachment, whip butter for 8 minutes on medium speed, until very pale and creamy.

2. Add confectioners’ sugar, milk, vanilla extract and salt, and mix on low speed for 1 minute.

3. Turn mixer back up to medium speed, and beat for 6 minutes, until frosting is light, creamy and fluffy.

4. Add pomegranate concentrate and mix until fully incorporated.

*Adapted from Sweetapolita’s Strawberry Whipped Buttercream



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