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.
- 1 cup unsalted butter, at room temperature
- 6 -8 cups confectioners' sugar
- 1⁄2 cup seedless raspberry jam
- milk (optional)
- red food coloring (optional)
- Place butter and jam in a mixing bowl of an electric mixer fitted with a paddle attachment.
- Cream butter and jam until well incorporated, about 2 minutes.
- Add powdered sugar, one cup at a time until you reach desired consistency.
- If frosting gets too thick you can add a little milk to thin it out.
- 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.
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!