Bubblegum Frosting
This pink bubblegum frosting tastes just like bubblegum! It's perfect for frosting cakes, cupcakes, and cookies.
Servings: 24
Calories: 1097kcal
Ingredients
Bubblegum Buttercream Frosting
- 2 cups unsalted butter, room temperature 452g
- 1 tsp bubblegum extract 4g
- 1 tsp vanilla extract or vanilla bean paste 4g
- 1 tsp fine salt 6g
- 7 cups powdered sugar 904g or a 2 lb. bag
- 1/4 cup heavy whipping cream, room temperature 60g
- Pink gel food coloring
Instructions
Bubblegum Buttercream Frosting
- This recipe can be made with either an electric hand mixer or a stand mixer fit with a paddle attachment.
- Beat 2 cups of unsalted butter on a medium-high speed for 30 seconds until smooth.
- Mix in 1 tsp bubblegum extract, 1 tsp vanilla extract, and 1 tsp salt on a low speed.
- Gradually mix in 7 cups of powdered sugar and 1/4 cup of heavy cream on a low speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
- Add in a squirt of pink gel food coloring (I like to use Americolor deep pink) and continue to mix on a low speed for a few minutes until the desired consistency is reached.
- If the frosting seems too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
- Either cover the frosting flush with plastic wrap to prevent crusting or place it in a piping bag fit with your favorite frosting tip. This frosting is amazing on cakes, cupcakes, and cookies!
- This bubblegum frosting can sit at room temperature for a day, be stored in the fridge for up to a month in an airtight container, or stored in the freezer for 3 months.
Video
Notes
Yield
This recipe makes about 6 cups of frosting. If needed, this recipe can be halved or doubled. A double batch can be made in a 5 qt Kitchen Aid Mixing bowl. I usually make 1 batch to frost three dozen cupcakes with large swirls or to fill and frost a seven- or eight-inch layer cake.Tips for Making the Best Bubblegum Buttercream Frosting
- Make sure the butter is at room temperature before making your frosting.
- If your powdered sugar contains cornstarch (most brands in the US do) there's no need to sift the powdered sugar.
- Make sure your buttercream has the right consistency! This will make it much easier to use.
- If you are making frosting for a cake, mix the buttercream on the lowest speed at the end of the process for a couple minutes to get out any extra air that might have been incorporated during the mixing process.
Making This Bubblegum Frosting in Advance and Storage Tips
This buttercream can sit out at room temperature for up to a day. Make this frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month. This frosting can also be stored in the freezer for up to 3 months! Just be sure to give it a good stir once it thaws to make it nice and smooth again. A frosted cake can last in the fridge for a week, or in the freezer for a month. The buttercream locks in the moisture and keeps the cake fresh and delicious!Nutrition
Serving: 1 | Calories: 1097kcal | Carbohydrates: 129g | Protein: 1g | Fat: 67g | Saturated Fat: 42g | Polyunsaturated Fat: 22g | Cholesterol: 180mg | Sodium: 403mg | Sugar: 127g