Instructions

1. Thaw a can of Pink Lemonade Concentrate.  
2. Add the butter and the liquid pink lemonade concentrate to a mixing bowl. The butter needs to be what we call “slightly softened” which is somewhere between straight out of the refrigerator and room temperature.
3. Mix the butter and the lemonade concentrate together on medium speed until thoroughly combined (about 2 minutes.)  You want the lemonade flavor to meld with the butter to get the best-flavored frosting.
4. Use a spatula to scrape the butter mixture down from the sides of the bowl.  
5. Add 1 Pound of Powdered Sugar (or 4 cups) to the butter/lemonade mixture in the mixing bowl.
6. Start your mixer (or electric beater) on the lowest setting and keep it on low until the butter and sugar are incorporated (about 30 seconds). Stop the mixer and scrape down the sides of the bowl and then increase the speed to medium-high and mix for another 30-45 seconds so the frosting gets light and fluffy.
7. Taste your frosting. You are trying to determine if the consistency and the taste are just right. Does it need Pink Lemonade concentrate? Start with 1 teaspoon and mix again. If it tastes great, test the consistency.  Too thick? Add some milk and mix again to check to see if it is now the right consistency.  The amount of milk to use depends on the state of your frosting and sometimes the time of year (if it is a hot humid day, you might not need to add any milk.) A good rule of thumb is to add the milk a teaspoon at a time. 
8. Add one drop of Red Food coloring to get this pretty shade of Pink. (If you are using Lemonade, add one small drop of Yellow food coloring.) (Optional)