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    You are in: Home / Recipes / Raspberry Jam Buttercream Recipe
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    Raspberry Jam Buttercream

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on February 16, 2014

      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.

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    • on March 10, 2013

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

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    • on March 02, 2013

      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!

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    • on October 14, 2010

      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

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    Nutritional Facts for Raspberry Jam Buttercream

    Serving Size: 1 (1108 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 203.0
     
    Calories from Fat 69
    34%
    Total Fat 7.7 g
    11%
    Saturated Fat 4.8 g
    24%
    Cholesterol 20.3 mg
    6%
    Sodium 3.4 mg
    0%
    Total Carbohydrate 34.4 g
    11%
    Dietary Fiber 0.0 g
    0%
    Sugars 32.6 g
    130%
    Protein 0.1 g
    0%

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