Fresh Raspberry Buttercream Recipes

RASPBERRY FROSTING

Steps:

• Puree berries with granulated sugar in a food processor until smooth. Pass mixture through a fine sieve into a bowl, pressing on solids to extract as much liquid as possible.
• In another bowl, beat butter on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to medium and add confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in berry puree. Frosting can be stored in refrigerator up to 2 days; bring to room temperature and beat on low speed until smooth again before using.

EASY RASPBERRY BUTTERCREAM

Steps:

• In a stand mixer, mix the butter on medium speed for about two minutes or it turns white in color.
• Add the vanilla and raspberry preserves. Mix, and slowly mix in the powdered sugar.
• Beat on low speed for 2-3 minutes, adding heavy cream if the buttercream is too thick to spread. To thicken it, add small amounts of powdered sugar.
• Spread or swirl on cooled cake. Store in fridge to keep for up to a week, or store in an airtight container in the freezer to keep for up to 3 months.

CHOCOLATE CUPCAKES WITH CREAMY RASPBERRY FROSTING

Steps:

• Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
• In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently stir - about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter won't be very thick.
• Pour/spoon the batter into the liners - fill only halfway to avoid spilling over the sides. Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature.
• Beat softened butter on medium speed for about 3-4 minutes until completely smooth and creamy. Add the confectioners' sugar, cream, vanilla extract, and salt with the mixer running. Increase to high speed and beat for 1 minute. Add the raspberry preserves and beat until thick and creamy, about 2 full minutes. Add more confectioners' sugar if frosting is too thin, is separating (due to the fruity jam) or looks too wet. And then add more salt to offset added sweetness.
• Frost cooled cupcakes however you'd like. I simply used a small frosting knife to frost the cupcakes. Top with fresh raspberries if desired.

THE BEST RASPBERRY BUTTERCREAM FROSTING

Steps:

• Puree the raspberries and then run the pureed raspberries through a sieve. (You should have 1/2 cup of Raspberry puree.)
• Add the softened butter and the raspberry puree and mix until they are completely combined.
• Add half of the powdered sugar.
• Continue to beat on medium speed until the frosting is creamy.
• If the frosting is too thin, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2 cup at a time until you have the frosting at the desired consistency.
• If the frosting is too thick/dry, put a little bit of water in the raspberry puree container that you used and then add this liquid to the frosting 1 tsp. at a time until you get the desired consistency.

RASPBERRY FROSTING

Steps:

• With an electric mixer, cream the butter until smooth.
• Add in 1 cup of the powdered sugar. Mix until combined.
• Add in the milk. Mix.
• Add in 1 more cup of powdered sugar. Mix well.
• Add in the vanilla. Mix.
• Scrape sides and add in the final cup of powdered sugar. Mix well.
• Add in the raspberry Jam and mix until combined and smooth.

RASPBERRY BUTTERCREAM FROSTING

Steps:

• Place the butter and shortening in the bowl of your mixer. On medium speed mix the butter and shortening together until they are creamed together.
• Turn the mixer speed down to the lowest setting and slowly add the confectioners sugar in.
• Once all the confectioners sugar is combined with the butter and shortening add in the hot water, raspberry jam and vanilla extract.
• Turn the mixer speed up to medium-high speed and continue mixing for 10 minutes until light and fluffy

FRESH RASPBERRY BUTTERCREAM FROSTING

Steps:

• Put the raspberries in a small sauce pan and cook over medium heat stirring with a spoon until they break down into a sauce. Pour the sauce through a fine mesh strainer to take out the seeds and then put the seedless sauce back in the pot and simmer until it reduces to a 1/4 cup of very concentrated raspberry sauce. Set aside to cool.
• When the raspberry flavoring is room temperature, cream the butter in the bowl of a standing mixer using a paddle attachment. Then add about 2 cups of powdered sugar, the raspberry sauce, 1/2 teaspoon of fresh lemon juice and a pinch of sea salt. Process until smooth. Add another 1 1/2 cups of powdered sugar and continue to mix until it is spreading consistency adding milk if needed to make it less stiff.
• I adapted my frosting to make it vegan because my daughter is allergic to dairy. So I used expeller pressed coconut oil in place of the butter. I had to melt it slightly to remove the lumps as they wouldn't creamt together. It still came together very well. If the temperature was above 75 or so, the frosting might melt if using coconut oil. I also used coconut milk to thin in and it left tiny white lumps due to the acidity of the lemon juice. It would have worked better to use rice milk or even just water, probably.

RASPBERRY LEMON CAKE

Steps:

• Preheat oven to 350F Butter and flour 2 non-stick 8 inch cake pans. I like to put a round of parchment paper on the bottom of the pans just to insure a good release.
• Cream the butter, sugar, and lemon zest together until light and fluffy, scraping down the sides of the bowl as necessary.
• Beat in the egg yolks, one at a time, along with the vanilla.
• In a separate bowl beat the egg whites until soft peaks form.
• Whisk together the flour, baking powder, salt, and baking soda.
• Add the dry ingredients to the butter mixture alternately with the yogurt and mix until well combined. Scrape down the bowl.
• Fold in the whipped egg whites, and when no white streaks remain.
• Fold in the berries.
• Spread the batter evenly between the two cake pans and even out the tops with an offset spatula.
• Bake the cakes on the same oven shelf for about 30 minutes, or until the center springs back when touched and the edges are just starting to turn golden. Don't over bake.
• Let the cakes cool for 10 minutes before turning them out and cooling them completely on a rack.
• To make the frosting cream the butter, sugar, (and the drop of food coloring, if using) adding enough lemon juice to make a creamy spreadable frosting. Beat until smooth and creamy. Add more sugar for a stiffer frosting, and more lemon juice if it's too stiff.
• Frost the cake when completely cool. Add a generous amount of frosting to the first layer, then top with second layer and finish frosting top and sides.

RASPBERRY JAM BUTTERCREAM RECIPE

Steps:

• Cream the butter and a third of the icing sugar until smooth and repeat until all the icing sugar has been combined.
• Add the raspberry jam and mix again for 3-5 mins until light and fluffy. Add a few drops of food colouring at this point and mix.
• Pipe or pallet knife the icing onto the cooled cupcake. Add the sprinkles and top with a fresh raspberry.