Razzmatazz Raspberry Buttercream Frosting

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!

First, gather your ingredients.
Beat the butter and salt until smooth.
Next add in powdered sugar, scraping down the sides.
It will be a smooth buttercream.
Razzmatazz raspberry buttercream frosting
Beat in your raspberry jam or jelly.
Happy baking!

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

This is an easy to make raspberry buttercream. You can use fresh, freeze dried, jelly, jam or preserves for this small batch of buttercream.
Print Recipe
Prep Time20 minutes
Total Time20 minutes
Servings6
Calories 234.7

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.

Notes

This is a small batch of buttercream for a dozen cupcakes or small 6″ (15cm) cake.  Double for a 9″ (23cm) cake.
Jelly, jam, mashed fresh or freeze dried powdered berries can also be substituted for the preserves.  Start out at 1 tsp and add more to get the desired taste.
You can add a touch of milk or cream to create a looser consistency. Just take it slow, 1/2 tsp at a time.

Nutrition Facts
Raspberry Buttercream
Amount per Serving
Calories
234.7
% Daily Value*
Fat
 
14.7
g
23
%
Saturated Fat
 
9.3
g
58
%
Sodium
 
24.2
mg
1
%
Carbohydrates
 
25.3
g
8
%
Fiber
 
0.2
g
1
%
* Percent Daily Values are based on a 2000 calorie diet.
* Calories provided as a courtesy and not guaranteed.

You May Also Like:

Easy and Delicious Cinnamon Swirl Bread

If you love cinnamon rolls, this bread is just for you. Cinnamon swirl bread is sweet and a little spicy. Perfect on its own or you can toast it. Make it for breakfast or as a snack. Anyway you slice it, you'll enjoy every last bite. The bread also makes a fabulous...

Delicious and Fast No-Fuss Pepperoni Baked Pasta

Get ready to learn how to make no-fuss pepperoni baked pasta. Why? Because I make a variation of this meal more than any other dish for my family several times a month and I don't have any qualms about it. It's filling, delicious, fast and amazingly easy to throw...

Zesty and Zippy Lemon Cupcakes Recipe

Lemon Cupcakes Recipe - A Cheerful little Dessert! Lemon cupcakes is an old fashioned yet timeless recipe. . Sometimes, when a recipe is perfected, old-fashioned or not, you carry it with you for generations. The bright and cheerful flavor of lemons shines through and...

More Ways to Connect!

Do you want to share your results?  Do you have more questions on this recipe?  Did you find an error?  We want to help and we appreciate yours.  Please contact us.  We love hearing from you!

Follow Us:

Comments:

0 Comments
5 from 1 vote (1 rating without comment)
Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Pin It on Pinterest