Total Time
10mins
Prep 5 mins
Cook 5 mins

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.

Ingredients Nutrition

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.
Most Helpful

5 5

Easy to make and fabulously decadent with Dark Chocolate Cake (http://www.food.com/recipe/dark-chocolate-cake-2496). It has lots of raspberry flavour, not just plain old pink icing. I added about 5 drops of red food colouring. I agree with Rosslare, it would work with many different kinds of jellies. I also had enough left over for sandwich cookies after icing a giant cupcake cake and two dozen mini cupcakes.

5 5

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

5 5

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!