Raspberry Jam Buttercream |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I love raspberry and this frosting did not disappoint. I used seedless raspberry preserves instead of jam. Pair it with your favourite chocolate cake and you're in heaven. I added a couple drops of pink food colour to enhance the natural colour of the raspberry jam in the finished product. This recipe is from the Culinary Concoctions by Peabody blog. Ingredients:
1 cup unsalted butter, at room temperature |
6 -8 cups confectioners' sugar |
1/2 cup seedless raspberry jam |
milk (optional) |
red food coloring (optional) |
Directions:
1. Place butter and jam in a mixing bowl of an electric mixer fitted with a paddle attachment.
2. Cream butter and jam until well incorporated, about 2 minutes.
3. Add powdered sugar, one cup at a time until you reach desired consistency.
4. If frosting gets too thick you can add a little milk to thin it out.
5. If you are not satisfied with the pink colour from the jam/preserves alone add in a drop or two of red food colour to intensify it.
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