a quick follow up from yesterday’s revised red velvet: i give you hot pink beet icing. this icing makes me want to scream a madonna song while whipping a crimped side pony-tail around in circles– that kind of pink. just the color for the month of love. haha. due to the horrific lighting in my kitchen and dining room, and house, generally speaking, the photos capture a pink i imagine dolores umbridge wearing, gross… this pink is freaking bright. not sickly at all. delightfully neon.


hot pink beet icing
1/2 a good sized beet, roasted & peeled
8 oz cream cheese
1/4 c butter
1 teaspoon vanilla extract
3 teaspoons milk
4 cups (roughly) powdered sugar


1. place all ingredients but powdered sugar in a food processor and puree until smooth.

2. transfer to a bowl, slowly whisk in powdered sugar until you reach desired consistency.

3. spread on beet chocolate cupcakes and/or cake, graham crackers, or eat spoonfuls of this spazzed pink goodness. delight! enjoy! pass it on!




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