Raspberry Buttercream Frosting Recipes

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.

RASPBERRY FROSTING

Steps:

• With an electric mixer, cream the butter until smooth.
• Add in 1 cup of the powdered sugar. Mix until combined.
• Add in the milk. Mix.
• Add in 1 more cup of powdered sugar. Mix well.
• Add in the vanilla. Mix.
• Scrape sides and add in the final cup of powdered sugar. Mix well.
• Add in the raspberry Jam and mix until combined and smooth.

RASPBERRY FROSTING

Steps:

• Puree berries with granulated sugar in a food processor until smooth. Pass mixture through a fine sieve into a bowl, pressing on solids to extract as much liquid as possible.
• In another bowl, beat butter on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to medium and add confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in berry puree. Frosting can be stored in refrigerator up to 2 days; bring to room temperature and beat on low speed until smooth again before using.

WINNING RECIPE RASPBERRY CUPCAKES WITH CHAMPAGNE BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 325 degrees F. Line a regular-size cupcake pan with 18 cupcake liners.
• Sift together the flour, baking powder, salt, and sugar. In the bowl of an electric stand mixer with a paddle attachment, add the sifted dry ingredients and mix on low speed for 30 seconds. Slowly add the oil to the mixture until fine crumbs are formed. Add the eggs, milk, raspberry extract, and pureed raspberries and mix on low speed for 1 minute. Stop and scrape the bowl and paddle, and then mix on medium speed for 2 minutes.
• Fill the cupcake liners three-quarters full with batter and bake until baked through, about 20 minutes. Do not open the oven during this time. Cool cupcakes completely after baking.
• Put the Champagne Buttercream Frosting into a pastry bag and cut 1/2-inch off the tip. Frost each cupcake in a circular motion until the top of the cupcake is completely covered and serve.
• In the bowl of an electric stand mixer with a whisk attachment, whip the butter until creamed. Add the powdered sugar and champagne and mix until the ingredients are evenly incorporated and the frosting is smooth and creamy.;

RASPBERRY BUTTERCREAM FROSTING

Steps:

• Beat butter and powdered sugar in medium bowl on medium speed until smooth. Gradually beat in liqueur and vanilla until smooth and spreadable.