First, measure out all of the buttercream frosting ingredients with the measuring cup and spoons.
Then, beat the room temp butter by itself in a stand mixer for 5 minutes, or until it is double in size and creamy.
Next, pour in the milk and vanilla, and beat the ingredients together for a minute.
Then, add in the powdered sugar ½ cup at a time, mixing well between each addition.I like to keep my mixer on a low speed for this step, otherwise, the kitchen gets covered in powdered sugar.
After mixing in all the powdered sugar, run the mixer on high speed for 8 minutes.
Then, grab the metal piping tips.
Cut the tips of 3 piping bags for the piping tips to slide through.
Prepare the bags with the tips by sliding the piping tips through the holes from the inside of the bags.
Next, grab the pink and purple food coloring.
Add a drop of pink food coloring into the frosting and beat it until the color is completely mixed in.
Then, scoop ⅓ of the pink buttercream into one of the prepared piping bags. Close the bag with a piping bag tie.
Next, add a drop of purple coloring into the pink frosting and beat it again until the purple is completely mixed in.
Scoop ½ of the light purple buttercream into a separate prepared piping bag. Secure the bag with a bag tie.
Both frosting bags should have the same amount of frosting.
Then, add another drop of purple coloring into the remaining frosting.
Beat the frosting again until a deep purple color is completely mixed in.
Finally, scoop the remaining deep purple buttercream into the last prepared piping bag and secure it with a tie. Pipe on cupcakes and enjoy!
Video
Notes
To thin out the icing, add in the milk slowly and gradually.