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SURASPBERRY BUTTERCREAM ♥️ (recipe below) I just made a big batch of this for a raspberry cake recipe I’m testing (coming soon!) + the flavor blows my mind every time!! Freeze dried raspberries are KEY to the most authentic flavor + amazing natural color, all without adding any liquid to the buttercream 🙌🏽 that keeps it the perfect consistency for decorating cakes, cupcakes, filling macarons, and more.
Get the full recipe + cake flavor pairing ideas at https://sugarandsparrow.com/raspberry-buttercream-recipe/ ✨
RASPBERRY BUTTERCREAM
Yield: 2.5 Cups
INGREDIENTS
1 Cup (226g) unsalted butter, room temperature
3/4 Cup (18g) freeze-dried raspberries
3 Tbsp (45ml) whole milk, room temperature
1 tsp pure vanilla extract
3 Cups (360g) powdered sugar
pinch of salt
INSTRUCTIONS
1. With a food processor, grind the raspberries into a fine powder. Sift out the seeds (if a few seeds end up in the powder that is totally ok) and set the powder aside.
2. Whip the butter using a stand mixer with a paddle attachment on medium-high speed until it’s creamy and light in color, about 5 minutes. Add the vanilla, milk, and raspberry powder and continue to mix on medium until fully combined.
3. Add the powdered sugar one cup at a time and mix on low speed, scraping down the bowl and paddle after each addition. Add a pinch of salt and mix on low speed until fully combined and smooth, 1-2 minutes.
#raspberry #raspberrycake #buttercream #frosting #cakedecorating
@sugarandsparrowco
