Raspberry Buttercream Frosting 1964 |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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A simple buttercream recipe made with fresh raspberries , gives a very subtle taste of berry, goes nice on a orange chiffon cake or a regular white cake. Ingredients:
1 cup unsalted butter |
4 cups approx. powdered icing sugar |
3 egg yolks |
5 tablespoons raspberries |
1 tablespoon lemon juice |
Directions:
1. In a large bowl cream the butter alone for about 7 minutes.
2. Should be white light fluffy.
3. While still beating sift in the icing sugar gradually a little at a time.
4. Add egg yolks one at a time, beating well after each.
5. Fold in raspberries, and lemon juice ( combined together.)
6. Continue beating until smooth.
7. This recipe makes about 2 cups whipped buttercream.
8. -
9. My regular butter cream is the same except where there is the raspberries and juice, I use 1/4 cup whipping cream and 2 teaspoons vanilla. Folded in and then beaten again, same procedure.
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