There are many recipes out there for raspberry buttercream that require fresh raspberries. Since it’s winter and raspberries aren’t in season, I searched out a recipe that could use raspberry jam instead and found one very similar to the recipe below, which I adapted in quantities to reach both the consistency and flavor I wanted.
The great thing about this frosting is that it is so easy to make, with just three ingredients; just be sure you use seedless raspberry jam. Pairing-wise, this frosting is a great match for dark chocolate, but it would also complement regular chocolate, white, almond, or lemon cake or cupcakes very well.
If you’re after a more brilliant pink shade, just add a few drops of red food coloring or a bit of pink gel paste food coloring to help it along; just be careful not to thin the frosting too much with liquid food coloring or it’ll be too thin to pipe well.
The recipe below frosted 24 miniature and 10 regular-sized cupcakes, so it would probably be enough for 24 regular-sized cupcakes, depending on how much frosting you like per treat.
Ingredients
- 8 tablespoons butter, room temperature
- 1/4 cup seedless raspberry jam
- 3 cups powdered sugar, sifted
Preparation
In a mixing bowl, beat butter and jam until very well-combined, about two minutes; the mixture will be lumpy, but that’s okay.
Add powdered sugar, one cup at a time, beating for about 2 minutes between each addition and scraping the sides of the bowl frequently. Continue to beat until frosting is very smooth.
Transfer frosting to a pastry bag fitted with a plain tip and pipe onto cupcakes. Store frosted cupcakes in the refrigerator, but bring to room temperature before serving.
amy bakes in the 'burgh 