Raspberry Buttercream Frosting – My Baking Habit

Candy and barely tart raspberry jam will get blended with fluffy buttercream frosting for the proper spring and summer time 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 modify up the frosting.

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

I may go basic with vanilla buttercream or chocolate buttercream. I may 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!

Truthfully, there’s no purpose to not have a number of frosting recipes able to go each time it’s essential whip up a cake.

Easy methods 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 on the lookout for causes so as to add it to each cake you make.

Elements 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 a variety of butter and powdered sugar for this recipe, however it makes sufficient frosting to cowl 24 cupcakes or a layer cake. So let’s contemplate it a splurge!

Make sure that your butter is at room temperature earlier than you begin mixing the buttercream. In case you neglect to set it out forward of time, I’ve a number of suggestions for softening butter rapidly. 

If you’re out or don’t have fairly sufficient powdered sugar, don’t panic. Be taught the way to make powdered sugar so you’ll be able to 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’ll be able to at all times use a seedless jam in case 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 vital step for getting a buttercream that’s clean and creamy, so don’t skip it!

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

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

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

Remember the fact that in case you add greater than 5 tablespoons of jam, you would get a thinner frosting. 

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

Raspberry buttercream serving recommendations

There are many choices for utilizing this raspberry buttercream!

In fact it makes an ideal frosting for basic vanilla cupcakes or vanilla cake and chocolate cupcakes or chocolate cake.

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

It could additionally make an ideal cupcake filling. In case you’ve by no means finished this earlier than, try my tutorial on how 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 could pair very well with simple sugar cookies, chewy lemon sugar cookies, coconut sugar cookies, and even chocolate sugar cookies.

Make-ahead and storage suggestions

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

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

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 also 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 clean. Add a splash of milk or cream if wanted.

Incessantly requested questions