Raspberry Lemon Buttercream |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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From my friend the master baker, the best frosting ever. Fantastic with white, chocolate or lemon cake, or the lemonade cupcakes here: /recipe/lemonade-cupcakes-95878/review#rz-w This one could make your reputation. Ingredients:
1 1/2 cups unsalted butter, softened |
2 tablespoons unsalted butter, softened |
3 cups sifted powdered sugar |
3 -4 tablespoons mashed raspberries (fresh or frozen thawed, use the juice too!) |
3/4 teaspoon pure vanilla extract |
1 tablespoon fresh lemon juice |
1 teaspoon lemon zest |
1 pinch salt |
Directions:
1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy. Best used right away.
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