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Pink Peppercorn Buttercream

By • November 7, 2013 • 0 Comments

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Pink Peppercorn ButtercreambyTessa_StyleSweetCA

WHO: Tessa_StyleSweetCA is a pastry chef by trade who lives Vancouver. WHAT: A frosting with a kick. HOW: Make an Italian buttercream, spice it up, try not to eat it all before it gets to the cake. WHY WE LOVE IT: A good buttercream is a beautiful thing, but it can grow tired, and expected. The perfect solution? Pink peppercorns.
Pink Peppercorn Buttercream

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Hey hi let's make frosting.

Pink Peppercorn Buttercream

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First, make your sugar syrup.

Pink Peppercorn Buttercream

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Stir slightly to help everything along.

Pink Peppercorn Buttercream

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When it looks like this and reaches 238 degrees, take it off the heat!

Pink Peppercorn Buttercream

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Multitasking is fun: while you're making the syrup, whip your egg whites to stiff peaks.

Pink Peppercorn Buttercream

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With the mixer on high speed, slowly pour in the syrup.

Pink Peppercorn Buttercream

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Does yours look like this? Ok good. Let's move on.

Pink Peppercorn Buttercream

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Switch the whisk to the paddle attachment, and slowly mix in the vanilla.

Pink Peppercorn Buttercream

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And then the butter.

Pink Peppercorn Buttercream

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Enter the secret ingredient: pink peppercorns.

Pink Peppercorn Buttercream

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Hello, frosting.

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