I was recently on a search to find a good recipe for raspberry buttercream. Not that hard really, considering buttercream itself is a great base to add flavours to… but I was a bit stuck on using fresh raspberries (expensive) or frozen raspberries (soggy).
Then I came across this recipe from Annies Eats, and I don’t think I will be changing. Use good quality jam, and it tastes brilliant. Adjust the amount of sugar to taste, and only use pink colouring if you want to/have it… it makes the icing ‘pop’, but obviously doesn’t make any difference to the flavour.
What you need:
110g. unsalted butter, at room temperature
3 cups icing sugar
1/4 cup seedless raspberry jam
Pink icing color (optional)
1. Cream together butter and jam until smooth, approx. 2mins.
2. Sift in the icing sugar and mix until smooth. Tint with icing color as desired.
Photo courtesy of myrecipe.com… I will have to remember to get photos when I make more for a cupcake order on Monday!