Pink Peppercorn Buttercream

1. 1

   Place the sugar and water in a medium sauce pan. Stir slightly to dissolve.

2. 2

   Heat over medium-high until the sugar mixture reaches 238 on a candy thermometer. Remove from heat and let rest 10 to 15 seconds.

3. 3

   Meanwhile, place the egg whites the mixing bowl of an electric mixer fitted with the whisk attachment. Beat the egg whites on high until stiff peaks form. (It's best to start this process when the thermometer reads about 200 to 210 degrees on your sugar mixture.)

4. 4

   Once your egg whites are whipped and the sugar reaches 238 degrees, carefully pour the sugar into the mixing bowl. Do so with the mixer still on high speed.

5. 5

   Continue to whip until the outside of the mixing bowl becomes room temperature.

6. 6

   Stop the mixer and switch our the whisk for the paddle attachment.

7. 7

   While mixing on low, gradually add in the vanilla and butter. Once everything is combined, continue mixing on medium-high until smooth.

8. 8

   Add in the crushed peppercorn, salt, and food coloring.

* Per serving · 4 servings · Values may vary.

No additional tips available.