7 Reviews

Recipe was easy to follow but too sweet for my taste. Even my kids thought this was too sweet. Maybe cutting down the sugar to 3 cups and adding some whipping cream might help cut the sweetness.

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rebecca.aulet March 27, 2016

Tasted great! I added a teaspoon of vanilla to the frosting. Great change of pace from chocolate or vanilla frosting.

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Shawna W. March 03, 2016

While we felt this was too sweet on the white cake we tired it on, I made a dark chocolate cake and it complemented it perfectly! Dark chocolate cake, this raspberry buttercream, fresh raspberries on top and finished it off by drizzling dark chocolate all around. Divine!

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whtbxrmom September 25, 2015

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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CanadianEmily February 15, 2014

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

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rosslare March 10, 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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qotw13 March 02, 2013

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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partysweets October 13, 2010
Raspberry Jam Buttercream