how to make raspberry buttercream
Pro Tips for Making Raspberry Buttercream
If your butter isn’t room temp just cut the sticks into a few slices and microwave on 50% power in 5 second bursts. Flip the butter with every burst. In a RUSH? You can get a similar flavor by using the juice from thawed frozen raspberries OR by placing raspberries and a little lemon juice in a blender and straining the juice. If you like things less sweet try incorporating this raspberry reduction into Swiss or Italian meringue buttercreams. You will love the result. Be careful when adding the reduction in. The buttercream will become thinner in consistency and you may have trouble building a layer cake with it etc.
How do I thin it out?
If you want to thin out the frosting, you’ll want to add in some extra cream, milk, lemon juice or raspberry reduction depending on the taste and color you would like to end up wit . I recommend mixing in a tablespoon at a time until the desired consistency is reached.
How long can you leave it out?
You can leave out buttercream frosting for overnight if covered. If the buttercream contains cream cheese, then it should always be refrigerated for it to remain safe to eat. Buttercream that contains dairy will spoil more quickly so should be refrigerated after a few hours.
If you like this buttercream try these recipes out!
Dreamy Italian Meringue Buttercream Silky Swiss Meringue Buttercream Custardy French Buttercream Vanilla Buttercream Frosting Vanilla Cake (that’s PERFECT with this frosting) If you’ve tried this raspberry buttercream recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
