Raspberry Jam Buttercream Recipes
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 JAM BUTTERCREAM RECIPE
Top your cupcakes with a homemade raspberry jam buttercream ready in just a few simple steps. This buttercream recipe will top an average of 12 cupcakes
Provided by Jessica Dady
Categories Snack
Time 10m
Yield Makes: 12
Number Of Ingredients 5
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.
Nutrition Facts : @context https, Calories 223 Kcal, Sugar 34.7 g, Fat 8.8 g, SaturatedFat 5.6 g, Protein 0.1 g, Carbohydrate 35.8 g
RASPBERRY BUTTERCREAM
Steps:
- In a large mixing bowl whip the 3 sticks of butter until light and fluffy.
- Gradually add in the powdered sugar until it is all combined.
- Whip in the vanilla extract and raspberry jam until fully incorporated.
- Whip in the milk 1 tablespoon at a time until desired consistency is reached.
Nutrition Facts : Calories 162 kcal, ServingSize 1 serving
RASPBERRY LEMON BUTTERCREAM
From my friend the master baker, the best frosting ever. Fantastic with white, chocolate or lemon cake, or the lemonade cupcakes here: http://www.food.com/recipe/lemonade-cupcakes-95878/review#rz-w This one could make your reputation.
Provided by livimeikle
Categories Dessert
Time 20m
Yield 1 cake or 24 cupcakes, 20 serving(s)
Number Of Ingredients 8
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use "4″ on my KitchenAid). Butter will become very pale & creamy. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy. Best used right away.
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Servings 24Calories 241 per serving
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Servings 24Calories 241 per serving
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