Ingredients for Raspberry Buttercream Frosting 1964
- Unsalted Butter
- 4 cups powdered sugar
- 2 large egg yolks
- 1 cup fresh raspberries, mashed
- 1 tablespoon fresh lemon juice
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How to Make Raspberry Buttercream Frosting 1964
- Cream 1 cup (2 sticks) of softened unsalted butter in a large bowl for 7 minutes until light and fluffy.
- Gradually add 4 cups powdered sugar, sifting it in slowly while beating on low speed, until fully incorporated.
- Add 2 large egg yolks one at a time, beating well after each addition.
- Gently fold in 1 cup fresh raspberries (mashed) and 1 tablespoon of fresh lemon juice.
- Continue beating on medium speed until the frosting is light, fluffy, and completely smooth.
- This recipe yields approximately 2 cups of whipped buttercream frosting.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
943g
Fat
302g
Carbs
81g