Ingredients for Raspberry Lemon Buttercream
- Unsalted Butter
- 3 cups powdered sugar
- Raspberries
- Pure Vanilla Extract
- Fresh Lemon Juice
- Lemon Zest
- Pinch of salt
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How to Make Raspberry Lemon Buttercream
- In the bowl of an electric mixer fitted with the paddle attachment, cream together 1 cup (2 sticks) of unsalted butter on medium speed for 8 minutes until very pale and creamy.
- Gradually add 3 cups of powdered sugar, mixing on low speed until combined.
- Add 1/2 cup of raspberry puree, 1/4 cup of fresh lemon juice, and 1 teaspoon of vanilla extract. Mix on low speed for 1 minute, then increase to medium speed and beat for an additional 6 minutes until light, fluffy, and well combined.
- Add a pinch of salt to taste.
- For a more intense raspberry flavor, consider adding 1/4 cup of raspberry liqueur (optional).
- Frost your cakes immediately for the best results. Store leftover frosting in an airtight container in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
70g
Fat
47g
Carbs
6g
