Peach Buttercream
Fluffy buttercream spiked with freeze dried peaches is the frosting you never knew you needed. It is sweet, bursting with big peachy flavor, and absolutely fabulous piled high on cakes, cupcakes, and cookies. This is the best part of the cake and it is peachy keen.
Servings: 24 Servings
Ingredients
- ¾ cup unsalted butter softened
- 4 cups powdered sugar
- ¼ teaspoon salt
- 3 Tablespoons milk
- 1 teaspoon vanilla extract
- 1.25 ounces freeze dried peaches
- food coloring optional
Instructions
- Beat ¾ cup unsalted butter until light and fluffy, at least 2 minutes.
- Add 4 cups powdered sugar, ¼ teaspoon salt, 3 Tablespoons milk, and 1 teaspoon vanilla extract. Beat at least 3 more minutes on medium speed.
- Process the 1.25 ounces freeze dried peaches in a blender or food processor until they are a fine powder.
- Mix the peach powder into the frosting on low speed for at least 2 minutes. Be sure to scrape the bowl a couple of times along the way ensure even flavor throughout.
- Adjust the final texture with a little more powdered sugar or milk as necessary and add food coloring if desired.
- Use right away or store in an airtight container.
Notes
- For bolder peach flavor, add more freeze dried peach powder.
- I used a mix of a few drops of pink food coloring and yellow food coloring to get a nice light peach color. You can make the frosting whatever color you would like.
- This recipe is enough to generously frost a 9x13-inch cake or 18-24 cupcakes depending on how much frosting you put on them.
Nutrition
Serving: 1serving | Calories: 134kcal | Carbohydrates: 21g | Protein: 0.2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 26mg | Potassium: 20mg | Fiber: 0.1g | Sugar: 20g | Vitamin A: 212IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.1mg
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