THE BEST RASPBERRY BUTTERCREAM FROSTING
We've taken our amazing Buttercream Frosting recipe to the next level by adding delicious fresh raspberries. It definitely is The Best Raspberry Buttercream Frosting you've ever tasted!
Provided by Two Sisters Crafting
Categories Frosting
Number Of Ingredients 8
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.
EASY RASPBERRY BUTTERCREAM
A simple and sweet raspberry buttercream frosting! Perfect for icing cakes or cupcakes.
Provided by Julie Clark
Categories Dessert
Time 20m
Number Of Ingredients 6
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 CAKE WITH RASPBERRY BUTTERCREAM
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease two 9-by-2-inch round cake pans; dust the pans with flour, and knock out excess.
- In a large measuring cup, combine the buttermilk, coffee, vanilla and 1 1/2 cups water. In a stand mixer fitted with the paddle attachment, add the sugar, flour, cocoa powder, baking powder, baking soda and salt. Mix on low speed. Mix in the butter and eggs, and then slowly add the buttermilk mixture, scraping down the sides of the bowl as needed.
- Divide the batter evenly between the prepared cake pans. Bake until the cake layers begin to pull away from sides of the pan and a toothpick inserted into center comes out clean, 22 to 25 minutes.
- For the Swiss meringue buttercream: Add the sugar and egg whites to a heatproof stand mixer bowl, and set over a pan of simmering water. Whisking constantly, heat until the sugar is dissolved and the mixture registers 160 degrees F on an instant-read thermometer. Transfer the bowl to the stand mixer fitted with the whisk attachment, and beat on medium-high speed until fluffy and cooled, about 10 minutes. Continue beating until stiff, glossy peaks form. Reduce the speed to medium-low and add the butter, 1 tablespoon at a time, beating well after each addition. Add the vanilla. (Makes 7 cups. See Cook's Note.)
- For the raspberry buttercream: In a stand mixer fitted with paddle attachment, beat 800 grams of the Swiss meringue buttercream together with the raspberry puree until fully incorporated. (Makes 4 cups.)
- To assemble: Level and tort both cakes--you will end up with 4 layers of cake. Place one cake layer on a serving platter; add about a 1/2-inch layer of the raspberry buttercream. Repeat until you have 4 stacked layers of cake and 3 layers of filling. Frost the cake with the remaining Swiss meringue buttercream.
RASPBERRY BUTTERCREAM FROSTING
Make homemade frosting with just a few ingredients and in just a few minutes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- Beat butter and powdered sugar in medium bowl on medium speed until smooth. Gradually beat in liqueur and vanilla until smooth and spreadable.
Nutrition Facts : Calories 286.9, Carbohydrate 33.3 g, Cholesterol 40.7 mg, Protein 0.2 g, SaturatedFat 9.7 g, ServingSize 1 Serving, Sodium 3.6 mg, Sugar 32.7 g
FRESH RASPBERRY BUTTERCREAM FROSTING
This frosting is sweet and tangy with a strong raspberry flavor. I adapted it from the Making Life Delicious blog. I used it on a chocolate cake for my daughter's 5th birthday. It was soo yummy!
Provided by KristiJoy
Categories Dessert
Time 30m
Yield 20-24 cupcakes
Number Of Ingredients 6
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 FROSTING
Use this pretty-in-pink recipe to decorate our Lemon-Yogurt Cupcakes. Martha made this recipe on "Martha Bakes" episode 808.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Yield Makes 1 3/4 cups
Number Of Ingredients 4
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.
RASPBERRY JAM BUTTERCREAM
I love raspberry and this frosting did not disappoint. I used seedless raspberry preserves instead of jam. Pair it with your favourite chocolate cake and you're in heaven. I added a couple drops of pink food colour to enhance the natural colour of the raspberry jam in the finished product. This recipe is from the Culinary Concoctions by Peabody blog.
Provided by Roxanne J.R.
Categories Dessert
Time 10m
Yield 24 cupcakes
Number Of Ingredients 5
Steps:
- Place butter and jam in a mixing bowl of an electric mixer fitted with a paddle attachment.
- Cream butter and jam until well incorporated, about 2 minutes.
- Add powdered sugar, one cup at a time until you reach desired consistency.
- If frosting gets too thick you can add a little milk to thin it out.
- If you are not satisfied with the pink colour from the jam/preserves alone add in a drop or two of red food colour to intensify it.
Nutrition Facts : Calories 203.1, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.3, Sodium 3.5, Carbohydrate 34.5, Fiber 0.1, Sugar 32.6, Protein 0.1
RASPBERRY WHITE CHOCOLATE BUTTERCREAM CUPCAKES
I made these cupcakes for my step-daughter's engagement party and they were a huge hit!
Provided by Liz Bensman
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h40m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease 24 muffin cups or line with paper liners.
- Mix together vanilla cake mix, 1 cup water, vegetable oil, and eggs in a mixing bowl with an electric mixer on low speed until cake mix is moist. Raise mixer speed to medium and beat until batter is smooth, 2 minutes.
- Spoon batter into prepared muffin cups, filling them about 2/3 full.
- Bake in the preheated oven until cupcakes are very lightly browned and a toothpick inserted into the center of a cupcake comes out clean, 18 to 23 minutes.
- Cool cupcakes in the pans for 5 minutes; transfer cupcakes to cooling rack to finish cooling.
- Place raspberries, 1 tablespoon water, and white sugar in a blender and pulse several times to chop raspberries; blend until pureed, about 30 seconds.
- Whisk cornstarch with 1/4 cup water until thoroughly combined; pour mixture into the raspberry mixture in the blender and blend again until smooth.
- Pour raspberry mixture into a saucepan and simmer over low heat until thickened, about 5 minutes. Let the raspberry filling cool.
- Cut a core out of each cupcake about 1 1/2 inches long and 1 inch in diameter.
- Spoon about 2 teaspoons raspberry filling into each cupcake.
- Place white chocolate chips in a microwave-safe bowl and heat in 30-second intervals until chips begin to melt, about 1 minute. Stir and repeat, heating chips about 10 seconds at a time, until thoroughly melted. Stir until chocolate is smooth and no more lumps remain.
- Beat butter with an electric mixer on medium speed in a mixing bowl until fluffy. Beat in half the confectioners' sugar, melted white chocolate chips, and milk until mixture is smooth and creamy.
- Slowly beat in remaining confectioners' sugar until smooth; if frosting is too stiff, beat in more milk, 1 teaspoon at a time.
- Spread or pipe the white chocolate frosting over the cupcakes to cover the raspberry filling; drizzle or pipe any remaining raspberry filling over cupcakes.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 54.1 g, Cholesterol 46.9 mg, Fat 19 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 9.1 g, Sodium 221.7 mg, Sugar 47.8 g
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- Prepare the raspberry sauce first. Place the raspberries and granulated sugar into a small saucepan and bring the berries to a simmer over medium heat. Simmer for 4 to 5 minutes, until the berries start to fall apart and form a jam. Pour the jam into a fine mesh strainer arranged over a mixing bowl. Use the back of a spoon or a spatula to press the sauce through the strainer, leaving the seeds behind. Discard the seeds and place the sauce into the refrigerator to chill.
- Next, prepare the buttercream. The butter needs to be just slightly softened, not melted. If the butter is too soft, return it to the refrigerate to chill. Place the softened butter into a mixer bowl and whisk on high speed for 7 to 10 minutes, until the butter is fluffy, creamy, and pale white in color. Make sure to scrap down the sides of the mixing bowl often to ensure all the butter is well-mixed.
- Add the confectioner’s sugar next and start mixing on low speed first until the sugar is incorporated. Once all the lose sugar is incorporated, turn the mixer to high speed and whisk for 3 to 4 minutes, until the buttercream is light and fluffy. Scrap down the sides of the mixing bowl periodically to make sure everything is well mixed.
- If desired, add a few drops of red food coloring at this time. For a sourer buttercream, add the citric acid. For even more raspberry flavor, add raspberry extract. Add the chilled raspberry sauce last! Add the sauce and mix for about 15 to 20 seconds, 30 seconds maximum, with the mixer. Do not overmix or this will cause the buttercream to separate! Finish mixing in the sauce by hand using a spatula.
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- Place raspberries and water in a small saucepan over medium heat and bring to a boil, stirring & mashing berries often, until the liquid boils out and all that’s left is a puree, about 5 minutes. Remove from heat and cool completely. Strain seeds if desired - I left them in.
- In a large bowl with a hand mixer or in a stand mixer fitted with a whisk, whip butter until light and fluffy, 3-4 minutes. Add 1 cup powdered sugar and whip until just blended.
- With the mixer on low, add in 2 tablespoons raspberry puree and vanilla extract and mix until just combined. Repeat 2 more times with the remaining powdered sugar and raspberry puree, mixing until just combined.
- Slowly add the heavy cream. When the mixture is mostly combined, turn off the mixer and scrape down the bowl. Add the salt.
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