Yield: 2 cups
Watermelon Buttercream
This homemade watermelon buttercream is soft, sweet, tangy and creamy! Fluffy yet dense, perfect for piping onto cupcakes or spreading on a cake.
Ingredients
- 2 sticks, 1 cup unsalted butter, room temp
- 4 ½ cups powdered sugar
- 2 watermelon drink mix** single packs, .22 oz total
- Pinch of salt
- Milk, optional
- Red food coloring, optional
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Instructions
- In the bowl of a stand mixer, with the paddle or whisk attachment,
beat the butter, powdered sugar, Kool Aid and a pinch of salt. Beat on low for a minute until the powdered sugar begins to combine with the butter. - Turn speed up to medium high and continue to whisk for an additional 3 minutes. If the buttercream is not smooth after 3 minutes, add in a tablespoon of milk at a time.
- If you so desire, you can add in a little bit of red food coloring to achieve a darker, more red color.
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Notes
**You can use watermelon flavored kool aid drink mix, both work great!
How to Store
Since buttercream contains dairy, keep any leftover frosting stored airtight in the fridge. It can be kept for up to 5 days, just let it come to room temperature again to make it easier to pipe and spread.Nutrition
Serving: 1serving, Calories: 202kcal, Carbohydrates: 46g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Cholesterol: 7mg, Sodium: 75mg, Sugar: 44g