Raspberry Buttercream
The secret to the natural deep pink color and raspberry flavor in this buttercream is freeze-dried raspberries. Rose water is a perfect pairing with red berries, and in this buttercream it is divine. Use with sheet cakes, layer cakes, or cupcakes.
- Prep time
- 10 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1.3 oz freeze-dried raspberries (1 pouch)
- 1 cup unsalted butter, softened (2 sticks)
- 4 cups confectioners' sugar
- 1 teaspoon rose water
- 1-2 tablespoons whole milk or heavy cream ( room temperature)
Instructions
- 1
To make the raspberry powder, process the freeze-dried raspberries in the food processor until pulverized. Sift through a fine mesh sieve to remove the seeds.
- 2
In an electric mixer fitted with the paddle attachment beat the butter just until it is smooth. Add the raspberry powder and beat on low speed, scraping down the sides of the bowl to get it all incorporated.
- 3
Add the confectioners’ sugar 1 cup at a time and mix on low after each addition to incorporate. Add the rose water, and then add one tablespoon of milk, checking the consistency of the buttercream before adding more. The buttercream should be spreadable but thick.