Real Raspberry Buttercream Recipes

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.

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:

• 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 CAKE WITH BUTTERCREAM ICING

Steps:

• Cream butter, add suger and beat.
• Beat in egg and vanilla.
• Add dry ingredients alternately with milk, beginning and ending with dry ingredients and do not overmix.
• Pour into a 9 x 9 pan.
• Sprinkle raspberries over batter.
• Bake 350F for 45 minutes or until cake tests done.
• Icing.
• Cream butter and shortening.
• Add vanilla and salt.
• Beat in sugar, 1 cup at a time, blending well after each addition.
• Add milk and beat at hight speed until light and fluffy.
• Makes 3 cups.

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.