Pomegranate Buttercream Frosting
This easy pomegranate buttercream frosting that will wow everyone. They don't need to know how easy it is to make. It's dye free and gluten free, and the taste is amazing with chocolate.
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Servings: 4 cups
Calories: 219kcal
Ingredients
- 3 tablespoons freeze dried pomegranate powder
- 1 cup unsalted butter
- 4 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
Instructions
- Crush freeze dried pomegranate, and pick out the big pieces (or use freeze dried pomegranate powder).3 tablespoons freeze dried pomegranate powder
- Place room temperature butter in mixing bowl, then start on low speed and work up to beat for two to three minutes.1 cup unsalted butter
- Add powdered sugar and pomegranate powder, and mix slowly until it incorporates, then beat for another two minutes. Scrape the sides periodically.4 cups powdered sugar
- Add milk and vanilla. Mix on medium speed another minute.2 tablespoons milk, 1 teaspoon vanilla
- Frost your cooled cake immediately.
Notes
- You can swap out half the milk for pomegranate juice for a slightly stronger taste if you choose.
- If you find your pomegranate buttercream frosting is still too thick, add a splash more milk and stir again. You want it to hold its shape without being so thick you can't spread it easily.
- Use an offset spatula to spread the frosting from the top of the center of the cake towards the edges and then down the sides.
- For more tips and tricks, be sure to read the full article above.
Nutrition
Serving: 1cake slice equivalent | Calories: 219kcal | Carbohydrates: 30g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Cholesterol: 31mg | Sodium: 93mg | Sugar: 29g
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.