Real Raspberry Buttercream Recipes

RASPBERRY FROSTING

Steps:

• Beat 2 cups of unsalted butter on a medium speed for 30 seconds until smooth with a paddle attachment / stand mixer or a hand mixer.
• Mix in 1 tsp vanilla extract or vanilla bean paste and 1/2 tsp salt on a low speed.
• Slowly add in 7 cups of powdered sugar, 1 cup at a time. Alternate with 2/3 cup of heavy cream or milk, and mix on a low speed. I like to place a kitchen towel over my mixer to contain any powdered sugar clouds.
• Mix in 1/2 cup freeze dried raspberry powder and 1 Tbsp freshly squeezed lemon juice on a low speed.
• Mix on low until the ingredients are fully incorporated and the desired consistency is reached.
• If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

EASY RASPBERRY BUTTERCREAM

Steps:

• In a stand mixer, mix the butter on medium speed for about two minutes or it turns white in color.
• Add the vanilla and raspberry preserves. Mix, and slowly mix in the powdered sugar.
• Beat on low speed for 2-3 minutes, adding heavy cream if the buttercream is too thick to spread. To thicken it, add small amounts of powdered sugar.
• Spread or swirl on cooled cake. Store in fridge to keep for up to a week, or store in an airtight container in the freezer to keep for up to 3 months.

KIM MORRISON'S REAL VANILLA BUTTERCREAM FROSTING

Steps:

• Mix 3 cups sugar with water in a small, heavy saucepan. Cook over high heat until syrup reaches 248 degrees F on a candy thermometer. Watch it closely as it gets close to temperature; it will go quickly at the end.
• While syrup is cooking, beat egg whites with 2 tablespoons sugar until stiff but not dry.* (Extra- fine granulated sugar works best). Turn mixer off until syrup is ready.
• With mixer running, pour syrup into the egg whites in a thin, steady stream, making sure not to pour directly onto beaters. Be careful, as hot syrup can burn if you. Continue to beat mixture until it is no longer hot.
• Allow to cool to room temperature and then beat in the softened butter, 1 tablespoon at a time, until all is incorporated. (Salted butter works fine. If you are using unsalted butter, add 1/2 teaspoon salt, or to taste.) The mixture will become thin and may look curdled at first, but will then become smooth as it beats. Lastly, beat in the vanilla all at once. (Use the best vanilla you can find. Artificial and white "vanilla" will ruin the delicate flavor.)
• If not using at once, refrigerate the buttercream until needed. It will keep for 1 week in a tightly sealed container in the refrigerator. To use, just bring it back to room temperature and re-beat to restore the texture. If you have trouble with the texture, getting it to room temperature and extra beating are the keys to making it smooth. Enjoy on your favorite cake!

CHOCOLATE RASPBERRY CAKE RECIPE (VIDEO)

Steps:

• Preheat the oven to 350F/177C. Line three, 8-inch (20-cm) round cake pans with parchment paper and spray the sides with a baking spray.
• In a large mixing bowl, combine the buttermilk, oil, eggs, vanilla and sugar. Mix on medium speed for about 3 minutes, until the eggs are well beaten. Melt the chocolate chips in the microwave or in a double boiler. Mix the melted chocolate into the batter for about 1 minute, until well combined.
• In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, salt and cocoa powder. Sift the dry ingredients into the wet ingredients and mix on medium speed for about 1 minute, just until the ingredients are incorporated. Do not overmix!
• Divide the cake batter evenly between the three pans and press 1 ½ cups of fresh or previously frozen berries into the batter, spacing the berries evenly. If using frozen berries, make sure to thaw them first!
• Bake the cake layers in the preheated oven for 24 to 26 minutes, or until a toothpick inserted into the center comes out clean. Once the layers are baked, remove them from the pans onto a wire rack to cool completely.
• Meanwhile, prepare the Raspberry Buttercream. I have a separate video recipe for this frosting, linked in the post above and instructions below: https://tatyanaseverydayfood.com/raspberry-buttercream/
• For the filling, place 1 ½ cups raspberries into a bowl and use a large fork to crush the berries.
• Once the cake layers have cooled completely, use a sharp serrated knife to level off the top of each layer, if needed. Next, use a pastry brush to lightly soak each cake layer with the raspberry liqueur.
• To assemble the cake, first spread a thin layer of frosting onto the first cake layer. Transfer some of the buttercream into a pastry bag tipped with a simple round tip or a star tip; I used Ateco tip #847. Pipe a barrier ring around the edge of the cake, then fill the center with half of the crushed raspberries. Watch my video recipe to see how it's done.
• Add the next cake layer and repeat the same process. After adding the last cake layer on top, frost the top and sides of the cake with a light crumb coat of frosting. Refrigerate the cake for 15 to 20 minutes, then add the final coat of buttercream. Garnish the top of the cake with dollops of buttercream and fresh berries.
• The cake can be enjoyed immediately or stored for the next day in the refrigerator. When ready to enjoy the cake, remove it from the refrigerator an hour or 2 prior to allow the cake layers to soften.
• Prepare the raspberry sauce first. Place the raspberries and granulated sugar into a small saucepan and bring the berries to a simmer over medium heat. Simmer for 4 to 5 minutes, until the berries start to fall apart and form a jam. Pour the jam into a fine mesh strainer arranged over a mixing bowl. Use the back of a spoon or a spatula to press the sauce through the strainer, leaving the seeds behind. Discard the seeds and place the sauce into the refrigerator to chill.
• Next, prepare the buttercream. The butter needs to be just slightly softened, not melted. If the butter is too soft, return it to the refrigerate to chill. Place the softened butter into a mixer bowl and whisk on high speed for 7 to 10 minutes, until the butter is fluffy, creamy, and pale white in color. Make sure to scrap down the sides of the mixing bowl often to ensure all the butter is well-mixed.
• Add the confectioner's sugar next and start mixing on low speed first until the sugar is incorporated. Once all the lose sugar is incorporated, turn the mixer to high speed and whisk for 3 to 4 minutes, until the buttercream is light and fluffy. Scrap down the sides of the mixing bowl periodically to make sure everything is well mixed.
• If desired, add a few drops of red food coloring at this time. For a sourer buttercream, add the citric acid. For even more raspberry flavor, add raspberry extract. Add the chilled raspberry sauce last! Add the sauce and mix for about 15 to 20 seconds, 30 seconds maximum, with the mixer. Do not overmix or this will cause the buttercream to separate! Finish mixing in the sauce by hand using a spatula and use.

THE BEST RASPBERRY BUTTERCREAM FROSTING

Steps:

• Puree the raspberries and then run the pureed raspberries through a sieve. (You should have 1/2 cup of Raspberry puree.)
• Add the softened butter and the raspberry puree and mix until they are completely combined.
• Add half of the powdered sugar.
• Continue to beat on medium speed until the frosting is creamy.
• If the frosting is too thin, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2 cup at a time until you have the frosting at the desired consistency.
• If the frosting is too thick/dry, put a little bit of water in the raspberry puree container that you used and then add this liquid to the frosting 1 tsp. at a time until you get the desired consistency.

REAL RASPBERRY BUTTERCREAM

Steps:

• For Puree: 2 cups fresh or frozen raspberries thawed purred in blender, and then strained for seeds
• Cream Butter
• Add in 2/3 cup powdered sugar (1/3 cup at a time until blended))
• Add in Vanilla and blend
• Add in 1/3 cup powdered sugar
• Add in Cream
• Add in 1/3 cup powdered sugar
• Add in 4 table spoons of puree
• Alternate between sugar and puree until desired texture is achieved