Raspberry Jam Buttercream Recipes
RASPBERRY FROSTING
Raspberry Frosting is a from scratch buttercream made with butter, powdered sugar and raspberry jam! Perfect for topping cakes, cupcakes, or sweet rolls!
Provided by Karli Bitner
Categories Dessert
Number Of Ingredients 5
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.
Nutrition Facts : Calories 150 kcal, Carbohydrate 25 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 53 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
RASPBERRY FROSTING
Raspberry Buttercream Frosting is a homemade frosting recipe made with butter, powdered sugar and raspberry jam! Perfect for topping cakes, cupcakes, or sweet rolls!
Provided by Jessica & Nellie
Categories Dessert
Number Of Ingredients 5
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.
Nutrition Facts : Calories 150 kcal, Carbohydrate 25 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 53 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
EASY RASPBERRY BUTTERCREAM
A simple and sweet raspberry buttercream frosting! Perfect for icing cakes or cupcakes.
Provided by Julie Clark
Categories Dessert
Time 20m
Number Of Ingredients 6
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 JAM BUTTERCREAM
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.
Provided by Roxanne J.R.
Categories Dessert
Time 10m
Yield 24 cupcakes
Number Of Ingredients 5
Steps:
- Place butter and jam in a mixing bowl of an electric mixer fitted with a paddle attachment.
- Cream butter and jam until well incorporated, about 2 minutes.
- Add powdered sugar, one cup at a time until you reach desired consistency.
- If frosting gets too thick you can add a little milk to thin it out.
- 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.
Nutrition Facts : Calories 203.1, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.3, Sodium 3.5, Carbohydrate 34.5, Fiber 0.1, Sugar 32.6, Protein 0.1
RASPBERRY JAM BUTTERCREAM RECIPE
Top your cupcakes with a homemade raspberry jam buttercream ready in just a few simple steps. This buttercream recipe will top an average of 12 cupcakes
Provided by Jessica Dady
Categories Snack
Time 10m
Yield Makes: 12
Number Of Ingredients 5
Steps:
- Cream the butter and a third of the icing sugar until smooth and repeat until all the icing sugar has been combined.
- Add the raspberry jam and mix again for 3-5 mins until light and fluffy. Add a few drops of food colouring at this point and mix.
- Pipe or pallet knife the icing onto the cooled cupcake. Add the sprinkles and top with a fresh raspberry.
Nutrition Facts : @context https, Calories 223 Kcal, Sugar 34.7 g, Fat 8.8 g, SaturatedFat 5.6 g, Protein 0.1 g, Carbohydrate 35.8 g
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