Raspberry Jam Buttercream

"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."
 
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photo by Roxanne J.R. photo by Roxanne J.R.
photo by Roxanne J.R.
Ready In:
10mins
Ingredients:
5
Yields:
24 cupcakes
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ingredients

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directions

  • 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.

Questions & Replies

  1. Did anyone try this recipe with a dairy free butter?
     
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Reviews

  1. 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
     
  2. i had super high expectaions for this but it honestly just tasted like a mellower version of the jam i used but super easy to make which made me happy
     
  3. 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.
     
  4. Tasted great! I added a teaspoon of vanilla to the frosting. Great change of pace from chocolate or vanilla frosting.
     
  5. 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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Tweaks

  1. I used half the amount of jam and butter with 2 cups of sugar to make filling for some almond macarons and they were delicious!
     
  2. i used only 3 cups of sugar because i liked the consistency
     

RECIPE SUBMITTED BY

I'm 23 years old and I live in Trinidad. One of the islands in the Caribbean. I love baking and have a major sweet tooth but I am trying to cook more savoury foods and I am enjoying trying new recipes. Recently I have come to love photographing the food I make. Too bad they don't all come out photo worthy, but at least they still taste good! lol <img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/BANNERS/SuperBowlSTKR.jpg> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/BANNERS/TeaSuppers-STKR.jpg">
 
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