Raspberry Buttercream
This is a delicious frosting recipe made with real raspberries, try it on sheet cakes, cupcakes, or layers cakes! This recipe makes enough frosting for 24 cupcakes or one two-layer 24cm diameter cake.
Servings: 3 cups
Calories: 1090kcal
Ingredients
Raspberry Puree
- 280 g fresh raspberries
- 40 g castor sugar
- 1 tbsp lemon juice
Raspberry Buttercream
- 160 g unsalted butter
- 500 g icing sugar
- 25 ml full cream milk
- ½ tsp vanilla extract
- ½ cup raspberry puree from above
Instructions
Raspberry Puree
- In a small saucepan set over medium heat, add the raspberries, lemon juice, and sugar. Allow the sugar to melt and the raspberries to soften.
- Help the raspberries break down by using a spatula to press them against the sides of the saucepan.
- Once the sugar has melted and the raspberries are soft and no longer whole, allow the puree to cook and thicken for about 5 minutes.
- Remove from the heat and pour into a glass jar, allow to cool completely. Place it in the fridge to speed this up if you are short on time.
Raspberry Buttercream
- To make the frosting, combine the butter and the icing sugar in a bowl of an electric mixer fitted with a paddle attachment. Beat until combined.
- Add the vanilla to the milk and slowly add this to the icing sugar mixture, while beating on medium-high speed. Scrape down the sides of the bowl and mix again to ensure everything is mixing evenly. Beat until light and fluffy, about 5 minutes.
- Add the raspberry puree to the frosting and beat again briefly until combined. Use on cakes or cupcakes and store the remaining puree in the fridge or freezer.
Nutrition
Calories: 1090kcal | Carbohydrates: 180g | Protein: 1g | Fat: 44g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 116mg | Sodium: 13mg | Potassium: 36mg | Fiber: 0.02g | Sugar: 177g | Vitamin A: 1347IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 0.1mg
