Berry lovers unite
Join our community for tasty recipe ideas, handy hints, seasonal fun facts and more.
Raspberry Buttercream
Serves
Cooking time
30m
Transform your bakes into pretty-in-pink masterpieces with our naturally vibrant raspberry buttercream! This cloud-like frosting brings a burst of berry sweetness to everything it touches. No artificial colours needed when nature does it better!
Ingredients
1/2 punnet125g Driscoll's raspberries
125gunsalted butter, softened
2 cups(320g) icing sugar mixture, sifted
Method
-
Blend raspberries
Blend the raspberries with a stick blender or in a small food processor until smooth. Strain through a fine sieve and discard the seeds. You’ll need about 2 tablespoons of puree for this recipe.
-
Butter and raspberry puree
Beat the butter and raspberry puree with an electric mixer (use the paddle attachment if using a stand mixer) on medium speed until well combined, then gradually add the sifted icing sugar on low speed. Increase the speed to medium-high and beat until light and fluffy.
-
Preparing for icing
Spread the buttercream with the back of a spoon or offset palette knife, or, spoon it into a piping bag fitted with a 1cm star nozzle and pipe away.
-
Handy hints
Store in an airtight container in the fridge for up to 3 days – rewhip before using. This buttercream is delicious with chocolate cakes or brownies, or white chocolate cupcakes. If the weather is hot, the buttercream will be quite soft. Return it to the fridge to cool and firm if necessary.
