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Friday, February 8, 2013

Perfectly Pink Frosting

Do you all remember the big, pink, Granny B cookies from high school? Well, yesterday, I sort of accidentally recreated the pink frosting for Katie's cake: texture, thickness, and all.

In case you're searching for a bit of the super thick, very pink frosting yourself (just in time for Valentine's Day), here's the recipe:

2 sticks of butter
1 pound of Powdered Sugar
1/4 t salt
1/2 cup flour
1 t of Vanilla
7 drops of red food coloring
enough milk to thin

I had one stick of butter in the fridge, and one in the freezer.  I took the stick from the freezer and microwaved it for 30 seconds, which made it a bit melty in the middle.  I put both sticks in a bowl and beat them with the hand mixer until they were blended together and fluffy, and it was perfect--I'm sure you could just have two, non-melted soft-ish sticks of butter and be in great shape.  Either way, beat the two sticks of butter until they're soft, and then add in the powdered sugar and mix until the mixture resembles small crumbs.  Add in the flour and mix, then then add in the vanilla and food coloring.  At this point, the mixture will be very thick.  Start thinning it out with milk until it reaches your desired consistency.

By using flour in the mix, you end up with a more stable frosting, and you don't have to keep adding in more and more powdered sugar.  This also keeps the sweetness down a little bit, and helps it mix nicely with a cookie, or with a cake, that's already got enough sweetness in it.

Happy Valentines Day!

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