Tuesday, August 17, 2010

Raspberry Buttercream

Remember those Duff cupcakes? I topped them with a raspberry buttercream to die for! I was in the mood for something other than vanilla buttercream, but I didn't want to run to the store. I had a jar of raspberry preserves in the fridge and decided to use it in the buttercream. The buttercream was awesome. It tasted like sweet raspberries and perfectly complemented the light white cupcakes. I went up a step further and prettied them up with a few edible pink pearls.
Raspberry Buttercream
2 sticks butter (room temperature) (I always use salted.)
3 - 4 cups powdered sugar
2 tablespoons seedless raspberry preserves
1 - 2 tablespoons water or milk (or any other liquid)

Beat the butter on high speed for about 3 - 5 minutes until light and fluffy. Turn mixer to low-medium speed and add powdered sugar one cup at a time. Add raspberry preserves and water, until desired consistency is reached. Beat well for about 3 more minutes.

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