FRESH RASPBERRY BUTTERCREAM FROSTING
This frosting is sweet and tangy with a strong raspberry flavor. I adapted it from the Making Life Delicious blog. I used it on a chocolate cake for my daughter's 5th birthday. It was soo yummy!
Provided by KristiJoy
Categories Dessert
Time 30m
Yield 20-24 cupcakes
Number Of Ingredients 6
Steps:
- Put the raspberries in a small sauce pan and cook over medium heat stirring with a spoon until they break down into a sauce. Pour the sauce through a fine mesh strainer to take out the seeds and then put the seedless sauce back in the pot and simmer until it reduces to a 1/4 cup of very concentrated raspberry sauce. Set aside to cool.
- When the raspberry flavoring is room temperature, cream the butter in the bowl of a standing mixer using a paddle attachment. Then add about 2 cups of powdered sugar, the raspberry sauce, 1/2 teaspoon of fresh lemon juice and a pinch of sea salt. Process until smooth. Add another 1 1/2 cups of powdered sugar and continue to mix until it is spreading consistency adding milk if needed to make it less stiff.
- I adapted my frosting to make it vegan because my daughter is allergic to dairy. So I used expeller pressed coconut oil in place of the butter. I had to melt it slightly to remove the lumps as they wouldn't creamt together. It still came together very well. If the temperature was above 75 or so, the frosting might melt if using coconut oil. I also used coconut milk to thin in and it left tiny white lumps due to the acidity of the lemon juice. It would have worked better to use rice milk or even just water, probably.
RASPBERRY BUTTERCREAM FROSTING
Delicious raspberry buttercream frosting that I concocted in search of a raspberry buttercream. I pipe this on top of my white chocolate cupcakes - YUM! :)
Provided by xpnsve
Categories Dessert
Time 15m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Beat cream cheese, cream and butter until light and fluffy.
- Add extract.
- Slowly add confectioners sugar, 1 cup at a time.
- Add more confectioners sugar if needed for desired consistency.
- *OPTIONAL* - Pipe using Wilton's 2110 tip to make the famous "Wilton Swirl", for a more professional appearance.
Nutrition Facts : Calories 1176.8, Fat 58.4, SaturatedFat 36.8, Cholesterol 169, Sodium 444.8, Carbohydrate 161.8, Sugar 157.2, Protein 6.1
WINNING RECIPE RASPBERRY CUPCAKES WITH CHAMPAGNE BUTTERCREAM FROSTING
Provided by Food Network
Time 40m
Number Of Ingredients 13
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.;
CHOCOLATE CAKE WITH RASPBERRY BUTTERCREAM
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease two 9-by-2-inch round cake pans; dust the pans with flour, and knock out excess.
- In a large measuring cup, combine the buttermilk, coffee, vanilla and 1 1/2 cups water. In a stand mixer fitted with the paddle attachment, add the sugar, flour, cocoa powder, baking powder, baking soda and salt. Mix on low speed. Mix in the butter and eggs, and then slowly add the buttermilk mixture, scraping down the sides of the bowl as needed.
- Divide the batter evenly between the prepared cake pans. Bake until the cake layers begin to pull away from sides of the pan and a toothpick inserted into center comes out clean, 22 to 25 minutes.
- For the Swiss meringue buttercream: Add the sugar and egg whites to a heatproof stand mixer bowl, and set over a pan of simmering water. Whisking constantly, heat until the sugar is dissolved and the mixture registers 160 degrees F on an instant-read thermometer. Transfer the bowl to the stand mixer fitted with the whisk attachment, and beat on medium-high speed until fluffy and cooled, about 10 minutes. Continue beating until stiff, glossy peaks form. Reduce the speed to medium-low and add the butter, 1 tablespoon at a time, beating well after each addition. Add the vanilla. (Makes 7 cups. See Cook's Note.)
- For the raspberry buttercream: In a stand mixer fitted with paddle attachment, beat 800 grams of the Swiss meringue buttercream together with the raspberry puree until fully incorporated. (Makes 4 cups.)
- To assemble: Level and tort both cakes--you will end up with 4 layers of cake. Place one cake layer on a serving platter; add about a 1/2-inch layer of the raspberry buttercream. Repeat until you have 4 stacked layers of cake and 3 layers of filling. Frost the cake with the remaining Swiss meringue buttercream.
RASPBERRY FROSTING
Use this pretty-in-pink recipe to decorate our Lemon-Yogurt Cupcakes. Martha made this recipe on "Martha Bakes" episode 808.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Yield Makes 1 3/4 cups
Number Of Ingredients 4
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.
More about "raspberry buttercream frosting recipes"
THE BEST RASPBERRY BUTTERCREAM FROSTING - TWO SISTERS
From twosisterscrafting.com
4.4/5 (200)Category FrostingServings 2
- Puree the raspberries and then run the pureed raspberries through a sieve. (You should have 1/2 cup of Raspberry puree.)
EASY RASPBERRY BUTTERCREAM FROSTING RECIPE | WILTON
From wilton.com
4/5 (3)Category Recipes-Icing-And-Topping-ButtercreamServings 2.5Total Time 20 mins
RASPBERRY BUTTERCREAM FROSTING - IT IS A KEEPER
From itisakeeper.com
5/5 (6)Total Time 10 minsCategory DessertCalories 1810 per serving
RASPBERRY BUTTERCREAM FROSTING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHOCOLATE RASPBERRY BUTTERCREAM FROSTING • MIDGETMOMMA
From midgetmomma.com
RASPBERRY JAM BUTTERCREAM | BAKING RECIPES | GOODTOKNOW
From goodto.com
THE BEST RASPBERRY BUTTERCREAM FROSTING - FOOD NEWS
From foodnewsnews.com
RASPBERRY BUTTERCREAM - CUPCAKE PROJECT
From cupcakeproject.com
5 MINUTE RASPBERRY BUTTERCREAM FROSTING - FROSTING AND ...
From frostingandfettuccine.com
RASPBERRY FROSTING RECIPE - MADE WITH REAL RASPBERRIES
From chelsweets.com
RASPBERRY BUTTERCREAM FROSTING RECIPE | MYRECIPES
From myrecipes.com
LEMON CUPCAKES WITH RASPBERRY BUTTERCREAM - LIVE WELL BAKE ...
From livewellbakeoften.com
CHOCOLATE CUPCAKES WITH RASPBERRY FROSTING - SALLY'S ...
From sallysbakingaddiction.com
FRESH RASPBERRY BUTTERCREAM FROSTING – FOOD SNOB
From lefoodsnob.org
8 RASPBERRY BUTTERCREAM FROSTING IDEAS IN 2022 | RASPBERRY ...
From pinterest.ca
BLUE RASPBERRY FROSTING | MCCORMICK
From mccormick.com
FREEZE DRIED RASPBERRY BUTTERCREAM RECIPE - SUGAR & SPARROW
From sugarandsparrow.com
HOMEMADE BUTTERCREAM FROSTING RECIPES | SOUTHERN LIVING
From southernliving.com
RASPBERRY BUTTERCREAM FROSTING – FRESH OR FROZEN BERRIES
From justsotasty.com
EASY RASPBERRY BUTTERCREAM FROSTING - COOKING WITH KARLI
From cookingwithkarli.com
RASPBERRY FILLED CUPCAKE WITH LEMON BUTTERCREAM FROSTING
From whiskingupyum.com
SMALL BATCH MATCHA CUPCAKES WITH REAL RASPBERRY ...
From pinterest.ca
BUTTERCREAM CAKE WITH RASPBERRY FILLING - THERESCIPES.INFO
From therecipes.info
RASPBERRY BUTTERCREAM - MAMA LOVES FOOD
From mamalovesfood.com
RASPBERRY AND CREAM CUPCAKES RECIPE - BBC FOOD
From bbc.co.uk
17 RASPBERRY BUTTERCREAM FROSTING IDEAS | FROSTING RECIPES ...
From pinterest.ca
REAL RASPBERRY BUTTERCREAM WHIPPED FROSTING, A UNIQUE ...
From sweetnspicyliving.com
DREAMY RASPBERRY BUTTERCREAM FROSTING ~ RECIPE | …
From queensleeappetit.com
RASPBERRY BUTTERCREAM FROSTING - BUTTER WITH A …
From butterwithasideofbread.com
VEGAN CHOCOLATE CUPCAKES WITH RASPBERRY BUTTERCREAM FROSTING
From hotforfoodblog.com
RASPBERRY FROSTING RECIPES - THERESCIPES.INFO
From therecipes.info
DEVIL'S FOOD CAKE WITH RASPBERRY FILLING- SCRATCH RECIPE
From mycakeschool.com
RASPBERRY BUTTERCREAM - PREPPY KITCHEN
From preppykitchen.com
CHOCOLATE CUPCAKES WITH RASPBERRY BUTTERCREAM FROSTING
From yeyfood.com
CHOCOLATE CUPCAKES WITH RASPBERRY BUTTERCREAM FROSTING
From foodtalkdaily.com
TWO LEMON CUPCAKES WITH RASPBERRY BUTTERCREAM FROSTING ...
From pinterest.com
RASPBERRY BUTTERCREAM FROSTING – SNACKS AND SIPS
From snacksandsips.com
THE BEST RASPBERRY BUTTERCREAM FROSTING • MIDGETMOMMA
From midgetmomma.com
EASY RASPBERRY BUTTERCREAM FROSTING RECIPE - CREATE THE ...
From recipeshappy.com
RASPBERRY BUTTERCREAM FROSTING
From somewhatsimple.com
EASY RASPBERRY BUTTERCREAM RECIPE | THE BEST CAKE RECIPES
From thebestcakerecipes.com
RASPBERRY BUTTERCREAM FROSTING - PATTYMAC MAKES
From pattymacmakes.com
THE BEST RASPBERRY BUTTERCREAM RECIPE (VIDEO) - TATYANAS ...
From tatyanaseverydayfood.com
#15-minutes-or-less #time-to-make #course #preparation #low-protein #5-ingredients-or-less #desserts #easy #cakes #dietary #cake-fillings-and-frostings #low-in-something
You'll also love