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.
Servings: 6
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
Calories: 234.7 kcal | Carbohydrates: 25.3 g | Fat: 14.7 g | Saturated Fat: 9.3 g | Sodium: 24.2 mg | Fiber: 0.2 g