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
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