Raspberry Jam Buttercream

Roxanne J.R.'s Note:

I love raspberry and this frosting did not disappoint. I used seedless raspberry preserves instead of jam. Pair it with your favourite chocolate cake and you're in heaven. I added a couple drops of pink food colour to enhance the natural colour of the raspberry jam in the finished product. This recipe is from the Culinary Concoctions by Peabody blog.

• Total Time: 10 mins
• Prep Time: 5 mins
• Cook Time: 5 mins

Ingredients:

Yield: 24 cupcakes

• 1 cup unsalted butter, at room temperature
• 6 -8 cups confectioners' sugar
• 1/2 cup seedless raspberry jam
• milk (optional)
• red food coloring (optional)

Directions:

1. Place butter and jam in a mixing bowl of an electric mixer fitted with a paddle attachment.
2. Cream butter and jam until well incorporated, about 2 minutes.
3. Add powdered sugar, one cup at a time until you reach desired consistency.
4. If frosting gets too thick you can add a little milk to thin it out.
5. If you are not satisfied with the pink colour from the jam/preserves alone add in a drop or two of red food colour to intensify it.

Reviews

[rosslare]

Fantastic! This would turn out great with most kinds of jams, I'm sure.

[qotw13]

This buttercream is great! I put it on chocolate chip cupcakes for Valentine's day, and it was delicious! I ended up using quite a bit more jam to get the flavor I was wanting, and added some vanilla as well. This also made waaayyy more than I was expecting, and I think I only used about half of it! I'm going to try using the rest in some sandwich cookies. Will definitely be using this recipe again!

[partysweets]

This is a great recipe thanks for sharing. I made a few alterations (I used shortening because it was already at room temp and added 1 tsp of vanilla) but this was just great! Thanks