Pomegranate Buttercream

Pomegranate Buttercream

Silky buttercream swirled with reduced pomegranate juice for a tangy, rosy finish.

Total 45 min Makes 48 oz Calories 190/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This buttercream gets its blush color and tart edge from pomegranate juice simmered down into a concentrated syrup. It pipes smoothly onto cakes and cupcakes, balancing sweetness with a fruity tang that works well for fall and winter celebrations.

Ingredients

  • 1 1/2 cups pomegranate juice
  • 1 1/2 cups unsalted butter, softened
  • 5 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoons heavy cream, if needed
  • 1 drops red food coloring, optional

Method

  1. Pour the pomegranate juice into a small saucepan and bring to a simmer over medium heat.

  2. Simmer the juice, stirring occasionally, until reduced to about 3 tablespoons of thick syrup.

  3. Pour the syrup into a small bowl and let cool completely to room temperature.

  4. In a large mixing bowl, beat the softened butter on medium speed until smooth and creamy, about 2 minutes.

  5. Add the powdered sugar one cup at a time, beating on low speed after each addition until fully incorporated.

  6. Add the cooled pomegranate syrup, vanilla extract, and salt, then beat on medium-high speed until light and fluffy, about 2 minutes.

  7. If the buttercream is too thick, add heavy cream a teaspoon at a time until the desired piping consistency is reached.

  8. Add a drop of red food coloring if a deeper pink hue is desired, and mix until evenly blended.

  9. Use immediately to frost cakes or cupcakes, or cover tightly and refrigerate until ready to use.

Rate this recipe

★ 3.8 (1)

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    Pomegranate Buttercream

    This buttercream gets its blush color and tart edge from pomegranate juice simmered down into a concentrated syrup. It pipes smoothly onto cakes and cupcakes, balancing sweetness with a fruity tang that works well for fall and winter celebrations.

    45 min 48 oz 190 cal

    Ingredients

    • 1 1/2 cups pomegranate juice
    • 1 1/2 cups unsalted butter, softened
    • 5 cups powdered sugar, sifted
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 1 tablespoons heavy cream, if needed
    • 1 drops red food coloring, optional

    Method

    1. 1

      Pour the pomegranate juice into a small saucepan and bring to a simmer over medium heat.

    2. 2

      Simmer the juice, stirring occasionally, until reduced to about 3 tablespoons of thick syrup.

    3. 3

      Pour the syrup into a small bowl and let cool completely to room temperature.

    4. 4

      In a large mixing bowl, beat the softened butter on medium speed until smooth and creamy, about 2 minutes.

    5. 5

      Add the powdered sugar one cup at a time, beating on low speed after each addition until fully incorporated.

    6. 6

      Add the cooled pomegranate syrup, vanilla extract, and salt, then beat on medium-high speed until light and fluffy, about 2 minutes.

    7. 7

      If the buttercream is too thick, add heavy cream a teaspoon at a time until the desired piping consistency is reached.

    8. 8

      Add a drop of red food coloring if a deeper pink hue is desired, and mix until evenly blended.

    9. 9

      Use immediately to frost cakes or cupcakes, or cover tightly and refrigerate until ready to use.