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.
Tasted great! I added a teaspoon of vanilla to the frosting. Great change of pace from chocolate or vanilla frosting.
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!
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.
Fantastic! This would turn out great with most kinds of jams, I'm sure.
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!
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