I owe all the credit in the world to This Blog for this recipe. I have never added any liquid fruit to a frosting before but now's as good a time as any, right?!
I paired this with a lemon cake and it was REALLY good.
I did tweak her original recipe just a bit and am definitely keeping this recipe in my back pocket.
I paired this with a lemon cake and it was REALLY good.
I did tweak her original recipe just a bit and am definitely keeping this recipe in my back pocket.
Raspberry Buttercream Frosting
1/2 c. unsalted butter
12 oz bag of frozen raspberries (you can use fresh also)
1/2 c plus 2 T fresh squeezed lemon juice
Lemon Zest
1/2 tsp. vanilla extract
3 - 4 c. powdered sugar
pinch of salt
1 to 2 T. whole milk or cream, as needed
To make a raspberry sauce: In a saucepan over medium heat, cook the raspberries until they are broken down and turn into liquid (for the most part). Line a mesh strainer with cheesecloth and place in a smaller saucepan. Pour the cooked raspberries into the cheesecloth and allow it to strain into the smaller pan. I used a plastic spoon and squished the raspberries to remove all the juices I could. Place back on to burner, add just a bit of lemon zest and cook until the sauce reduces. It will become a rich red color. Remove from heat and cool completely.
Affix the paddle attachment to your mixer and cream the butter until it is light colored and fluffy. Add in powdered sugar (I start with about 2 cups), 2/3 cups of the raspberry sauce, lemon juice, vanilla and salt and mix until it is really smooth. Add in additional powdered sugar to firm it up. You can add in milk/cream if you like a thinner consistency.
This buttercream was the perfect compliment to a lemon cake (I did not use her recipe for the lemon cake) but would also be quite delightful on a chocolate cake or maybe use the sauce as a base to create a filling!!! It is also good just off the spoon.....
To make a raspberry sauce: In a saucepan over medium heat, cook the raspberries until they are broken down and turn into liquid (for the most part). Line a mesh strainer with cheesecloth and place in a smaller saucepan. Pour the cooked raspberries into the cheesecloth and allow it to strain into the smaller pan. I used a plastic spoon and squished the raspberries to remove all the juices I could. Place back on to burner, add just a bit of lemon zest and cook until the sauce reduces. It will become a rich red color. Remove from heat and cool completely.
Affix the paddle attachment to your mixer and cream the butter until it is light colored and fluffy. Add in powdered sugar (I start with about 2 cups), 2/3 cups of the raspberry sauce, lemon juice, vanilla and salt and mix until it is really smooth. Add in additional powdered sugar to firm it up. You can add in milk/cream if you like a thinner consistency.
This buttercream was the perfect compliment to a lemon cake (I did not use her recipe for the lemon cake) but would also be quite delightful on a chocolate cake or maybe use the sauce as a base to create a filling!!! It is also good just off the spoon.....
