This raspberry buttercream has a beautiful natural color and thick, smooth, and creamy structure. Easy and simple to prepare and really delicious! Plus, it has a completely natural taste – without any artificial colors to provide red color. Here is the recipe:
- 1 1/4 cups frozen raspberries (I haven’t tried the recipe with fresh raspberries but I think it will also work just fine)
- 1 ½ tablespoons freshly squeezed lemon juice
- 8 ounces (2 sticks) unsalted butter, softened
- 3 1/2 cups sifted icing sugar (little more if needed)
- A pinch of salt
- 1 ¼ tablespoon heavy cream (more if needed)
- 1/4 cup fresh raspberries, for decorating (optional)
- In a small saucepan, combine the lemon juice and raspberries together. Set over medium heat and bring to a simmer.
- When simmering, whisk the mixture occasionally – break up the raspberries with a wooden spoon, until the berries have become soft enough so you can mash them smoothly. The mixture will look like a berry
- When the mixture could coat a spoon (you will get approximately 1/4 cup of berry puree. Next, remove from heat and let the mixture cool completely before using it.
- Then, in a large bowl, using an electric mixer, cream the softened butter on medium-high until completely smooth; around 2 minutes.
- Fold in the raspberry puree and whisk until completely mixed; around one minute (do not worry if the batter looks weird at this point).
- Apply the icing sugar, one cup at a time, on low speed.
- When all of the sugar has been applied, fold in the salt and heavy, then whisk on high-speed for exactly 2 minutes in order to thicken up the frosting and make it fluffy and nice.
- Frost cooled cakes, cupcakes, pancakes, or some other dessert (as desired).