Razzmatazz raspberry buttercream frosting is a mouthful both figuratively and literally. And it is so incredibly fun to say aloud. Try it. I’ll wait patiently. Didn’t I tell you? It’s just as pleasurable to eat as it is to say so let’s get started.
Tart and sweet just go together. Raspberry is a classic addition to all types of desserts and do well with just about any flavor you can think of, especially chocolate cake.
Now that I have you intrigued, let’s talk about equipment. Whereas I like to do a lot of things by hand, especially on the youtube channel, this is the time I suggest a mixer and a blender.
The mixer will make the icing smooth and creamy which would take ages by hand and a lot of muscle. The blender makes the berries into a purée that gives a nice smooth buttercream throughout. It’s up to you on if you keep the seeds. I think they add a nice texture. What do you think?
Now if you don’t have fresh berries, simply use jam, jelly or preserves. It’s just as pleasant and will be even easier to make!
Now that you have learned how easy this is to make, what is more satisfying? The taste or saying “Razzmatazz Raspberry ButterCream Frosting?” For me, it’s a strong tie. But then again, I’m easily amused.
Raspberry Buttercream
Ingredients
- 1 ¼ cups (156g) powdered sugar
- ½ cup (113g) softened unsalted butter
- 2 tbs (57g) raspberry preserves
- 1 pinch (.25g) salt
Instructions
- Cream butter, salt and preserves.
- Add sugar slowly, a spoonful at a time on low speed. This helps prevent gritty frosting.
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