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Raspberry Buttercream Frosting 1964

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“A simple buttercream recipe made with fresh raspberries , gives a very subtle taste of berry, goes nice on a orange chiffon cake or a regular white cake.”
READY IN:
10mins
YIELD:
2 cups whipped
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl cream the butter alone for about 7 minutes.
  2. Should be white light fluffy.
  3. While still beating sift in the icing sugar gradually a little at a time.
  4. Add egg yolks one at a time, beating well after each.
  5. Fold in raspberries, and lemon juice ( combined together.)
  6. Continue beating until smooth.
  7. This recipe makes about 2 cups whipped buttercream.
  8. --
  9. My regular butter cream is the same except where there is the raspberries and juice, I use 1/4 cup whipping cream and 2 teaspoons vanilla. Folded in and then beaten again, same procedure.

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