Raspberry Lemon Buttercream

Name: Raspberry Lemon Buttercream
Prep time: 20 min
Total time: 20 min
Yield: 1 cake or 24 cupcakes, 20 serving(s)
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

(1)

Recipe 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

SERVES: 20

YIELD: 1 cake or 24 cupcakes

UNITS: US

INGREDIENTS

Nutrition

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

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.

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Raspberry Lemon Buttercream

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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