Raspberry Buttercream Frosting 1964 Recipe

Transport yourself back to 1964 with this delightful Raspberry Buttercream Frosting! Made with fresh raspberries for a subtly sweet and tangy berry flavor, this easy buttercream recipe is the perfect complement to orange chiffon cake, white cake, or your favorite dessert. Achieve a light and fluffy texture in just minutes – a classic recipe perfected!

Prep Time 15 mins
Cook Time 10 mins
Calories 1832.8 kcal
Protein 9g
Rating 4.0 (1 Reviews)
Raspberry Buttercream Frosting 1964 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Raspberry Buttercream Frosting 1964

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How to Make Raspberry Buttercream Frosting 1964

  1. Cream 1 cup (2 sticks) of softened unsalted butter in a large bowl for 7 minutes until light and fluffy.
  2. Gradually add 4 cups powdered sugar, sifting it in slowly while beating on low speed, until fully incorporated.
  3. Add 2 large egg yolks one at a time, beating well after each addition.
  4. Gently fold in 1 cup fresh raspberries (mashed) and 1 tablespoon of fresh lemon juice.
  5. Continue beating on medium speed until the frosting is light, fluffy, and completely smooth.
  6. This recipe yields approximately 2 cups of whipped buttercream frosting.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

943g

Fat

302g

Carbs

81g