Ingredients
Equipment
Method
- Combine the raspberries, sugar, lemon juice, and salt in a small saucepan over medium heat. Cook, tossing and crushing the berries, until they have broken down and released their juices.
- Continue cooking until the mixture thickens and reduces to a jam-like consistency.
- Strain the puree through a fine mesh sieve into a basin and set aside to cool fully.
- Beat the softened butter until it is creamy.
- Add the powdered sugar gradually, mixing on low speed until fully combined.
- Gradually add the chilled raspberry puree until the frosting is fluffy, smooth, and the desired color. Use immediately or refrigerate until needed.
Notes
Raspberry buttercream is one of those things that you can make ahead of time. After making it, you can refrigerate it in an airtight container for up to a week.
When you want to use it, simply take it out, let it come to room temperature, and beat it once more until smooth.
One of the recipes suggests that it can be kept in the freezer for up to 3 months,
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