Raspberry Buttercream Frosting 1964
"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
- Ingredients:
- 5
- Yields:
-
2 cups whipped
ingredients
- 1 cup unsalted butter
- 4 cups approx. powdered icing sugar
- 3 egg yolks
- 5 tablespoons raspberries
- 1 tablespoon lemon juice
directions
- In a large bowl cream the butter alone for about 7 minutes.
- Should be white light fluffy.
- While still beating sift in the icing sugar gradually a little at a time.
- Add egg yolks one at a time, beating well after each.
- Fold in raspberries, and lemon juice ( combined together.)
- Continue beating until smooth.
- This recipe makes about 2 cups whipped buttercream.
- --
- 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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Reviews
-
Very tasty icing! I had to change the ingredients a bit due to the time of year and my poorly stocked fridge - I used salted butter, and a scant cup of frozen raspberries (then I thawed them). I used about 3.5 cups of icing sugar. I was a little nervous about having raw egg in the icing, but sometimes you have to live on the edge :-) My husband and preschool children also liked this icing, and we will be making it again. Thanks for posting it!
RECIPE SUBMITTED BY
andypandy
Canada
Grandmother of two boys, great grandmother of one ...worked in hardware and construction for forty years, read all cookbooks, watch all cook shows on tv. like to cook all types of new recipes.
