Raspberry Lemon Buttercream

Submitted by livimeikle

"From my friend the master baker, the best frosting ever. Fantastic with white, chocolate or lemon cake, or the lemonade cupcakes here: http://www.food.com/recipe/lemonade-cupcakes-95878/review#rz-w This one could make your reputation."

 

• Ready In: 20mins
• Ingredients: 8
• Yields: 1 cake or 24 cupcakes
• Serves: 20

ingredients

• 1 1⁄2 cups unsalted butter, softened
• 2 tablespoons unsalted butter, softened
• 3 cups sifted powdered sugar
• 3 -4 tablespoons mashed raspberries (fresh or frozen thawed, use the juice too!)
• 3⁄4 teaspoon pure vanilla extract
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 pinch salt

directions

1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy. Best used right away.

Reviews

[Cookiebaker13l]

This frosting is delicious! I used it on lemonade cupcakes--what a great combination! I think it would be good on plain white or yellow cupcakes.