Raspberry Buttercream Frosting – My Baking Habit

Candy and barely tart raspberry jam will get blended with fluffy buttercream frosting for the right spring and summer season frosting. This raspberry buttercream recipe makes sufficient to high 24 cupcakes or a 9-inch layer cake.

One of many best methods to decorate up your favourite cake or cupcake recipe is to change up the frosting.

For instance, I can take chocolate cupcakes made with my doctored cake combine to each potluck they usually’ll seem to be totally different cupcakes each time simply by ending them with a distinct frosting.

I might go basic with vanilla buttercream or chocolate buttercream. I might add a tangy twist with cream cheese frosting, or a lightweight and ethereal end with whipped cream frosting. 

There’s even fruity choices with strawberry frosting or this scrumptious raspberry buttercream!

Actually, there’s no cause to not have a number of frosting recipes able to go every time you must whip up a cake.

Learn how to make raspberry buttercream frosting

This raspberry buttercream frosting is mild and fluffy with a creamy end. It’s fruity and so scrumptious, you’ll be searching for causes so as to add it to each cake you make.

Components you’ll want

You want simply 4 elements to make this frosting:

• 2 cups unsalted butter, room temperature
• 1.5 kilos confectioners’ sugar, sifted
• 2 teaspoons pure vanilla extract
• 4-5 tablespoons raspberry preserves

Sure, you want plenty of butter and powdered sugar for this recipe, nevertheless it makes sufficient frosting to cowl 24 cupcakes or a layer cake. So let’s contemplate it a splurge!

Ensure your butter is at room temperature earlier than you begin mixing the buttercream. For those who overlook to set it out forward of time, I’ve a couple of suggestions for softening butter rapidly. 

In case you are out or don’t have fairly sufficient powdered sugar, don’t panic. Study methods to make powdered sugar so you possibly can skip a visit to the shop! 

I attempted making this frosting with raspberry puree, however the taste simply wasn’t robust sufficient. The extra concentrated raspberry taste from the preserves was good, although! 

I don’t thoughts the raspberry seeds in my frosting, however you possibly can at all times use a seedless jam when you do. 

Making my raspberry buttercream

To make this raspberry frosting, begin by beating the butter on medium-high pace with a mixer for about 5 minutes.

This is a crucial step for getting a buttercream that’s easy and creamy, so don’t skip it!

Now flip the pace of the mixer to low. Slowly add the powdered sugar till it’s totally integrated, then add the vanilla and three tablespoons of the raspberry preserves.

Combine once more till totally integrated. Be sure you’re scraping the edges and backside of the bowl with a rubber spatula as wanted all through the recipe.

Give the frosting a style to examine the flavour and texture. At this level, if wanted, you possibly can add the remaining 2 tablespoons of jam a bit at a time till you get the quantity of raspberry taste you need.

Needless to say when you add greater than 5 tablespoons of jam, you may get a thinner frosting. 

As soon as the entire jam is added, improve the mixer pace again to medium-high and beat for one more 3-4 minutes, or till the raspberry buttercream is mild and fluffy.

Raspberry buttercream serving solutions

There are many choices for utilizing this raspberry buttercream!

After all it makes an excellent frosting for basic vanilla cupcakes or vanilla cake and chocolate cupcakes or chocolate cake.

You can even pair it with a lemon layer cake or lemon cupcakes for a raspberry lemonade mixture!

It might additionally make an excellent cupcake filling. For those who’ve by no means executed this earlier than, try my tutorial on methods to fill cupcakes.

However cake isn’t your solely possibility! This luxury frosting additionally goes nice with cookies.

Use it to high sugar cookie bars or as a filling for cookie sandwiches. It might pair rather well with straightforward sugar cookies, chewy lemon sugar cookies, coconut sugar cookies, and even chocolate sugar cookies.

Make-ahead and storage suggestions

This raspberry buttercream could be made a couple of days forward of time and piped or unfold onto truffles or cupcakes everytime you’re able to serve them.

Cowl and refrigerate the frosting in an hermetic container for as much as three days. Once you’re prepared to make use of it, merely convey it to room temperature. Beat it with a mixer for about 5 minutes or till easy.

It’s possible you’ll want so as to add a splash of cream or milk to revive the consistency earlier than utilizing it.

Freezing raspberry buttercream

Additional lemon frosting will also be frozen for longer-term storage.

Place the frosting in a freezer-safe hermetic container. Generally I may even place a layer of plastic wrap on the highest of the buttercream for further safety. Freeze for as much as a month.

Let the frosting thaw within the fridge in a single day. Earlier than utilizing, let it come to room temperature and beat it together with your mixer for about 5 minutes or till good and easy. Add a splash of milk or cream if wanted.

Steadily requested questions