Raspberry Buttercream Recipe
User Reviews
5
Raspberry Buttercream Recipe
Description
The Raspberry Buttercream Recipe involves simmering fresh raspberries with lemon juice to create a concentrated fruit reduction. This reduction is strained to remove seeds and cooled before incorporation. Room temperature butter is beaten until fluffy and then blended gradually with confectioners' sugar to maintain smoothness. Adding the raspberry reduction a tablespoon at a time allows control over color and consistency, producing a buttercream that is creamy with a delicate tartness from the fruit.
This buttercream has a fine balance between sweet and bright fruit flavor that complements vanilla or chocolate cakes well. Its spreadable texture is suitable for piping or simple frosting applications. The lemon juice in the reduction adds freshness that enhances the raspberry notes.
The recipe notes suggest that seedless raspberry jam can substitute the fresh reduction for quicker preparation but advises adjustments to maintain proper frosting consistency. Softened butter is essential for easy creaming, and gradual addition of raspberry liquid prevents over-thinning of the frosting. For less sweetness, the raspberry mix can be added to other more complex buttercream types. The amount of raspberry reduction used can be tailored to personal preference for taste and texture.
Ingredients
- 1 cup raspberry 120g
- 3 tablespoons lemon juice fresh
- 1 pound confectioners sugar 450g/ about 4 cups
- 1 cup butter room temperature (226g, unsalted
Instructions
- Add the raspberries and lemon juice to a saucepan over medium heat. After the mixture heats up for a few minutes, mash the raspberries then allow it to simmer for about 10 minutes.
- Strain the mixture into a bowl through a fine mesh sieve, and discard any solids. Cover the raspberry mixture and chill until cold, about 2 hours.
- Cream the room temperature butter for a few minutes on medium speed with an electric or stand mixer.
- Gradually beat in the confectioner’s sugar while mixing on low speed, and add the raspberry reduction a tablespoon at a time until the desired color and consistency are reached. (I usually end up using 1/4 cup.) Use the frosting immediately.
Notes
- If shortcutting, use seedless raspberry jam instead of fresh reduction and add a small amount of milk or lemon juice to adjust thickness.
- Ensure butter is fully softened at room temperature before starting to cream for best texture.
- Add raspberry reduction incrementally to control the frosting's color and consistency.
- For less sweet frosting, consider mixing the raspberry reduction into Swiss or Italian meringue buttercream styles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3cups
Amount Per Serving
Calories 1155 kcal
% Daily Value*
| Calories | 1155kcal | 58% |
| Carbohydrates | 157g | 52% |
| Protein | 1g | 2% |
| Fat | 62g | 95% |
| Saturated Fat | 39g | 195% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 2g | 100% |
| Cholesterol | 163mg | 54% |
| Sodium | 12mg | 1% |
| Potassium | 97mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 150g | 300% |
| Vitamin A | 1905IU | 38% |
| Vitamin C | 16mg | 18% |
| Calcium | 31mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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