I grew up with wild raspberry bushes in my backyard on Cape Cod. I would multitask by taking an outdoor shower and snack on my favorite fruit. I crave raspberries this time of year so I find ways to incorporate it into so many summer treats. Here is a quick and easy raspberry buttercream.
Raspberry Buttercream
Ingredients
4 cups confectioners sugar - sifted 1 cup unsalted butter 1 tsp lemon juice 1/4 cup raspberries
3-5 Tbsp Milk
Prep Time: 20 Minutes
Active Prep Time: 15 -20 Minutes
Servings: For 12 Cupcakes
Directions
In the bowl of a mixer combine the lemon juice and unsalted butter. Use a sieve to mash the raspberries and strain out the seeds. Add the sugar two cups at a time. Mix on medium high until you reach the desired texture. If the frosting is too thick add milk 1 tablespoon at a time to reach the desired consistency.
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