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Indulge in the vibrant flavours of our Raspberry Buttercream, a perfect complement to your cupcakes or cake. Made with Driscoll's raspberries, this delightful buttercream is sweet and fruity. Ideal for pairing with chocolate cakes, brownies, or white chocolate cupcakes, this buttercream adds a burst of deliciousness to your desserts. Best of all there's no artificial colours used to create this pretty pink colour!
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.
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.
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.
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.
1/2 x 125g punnet Driscoll’s raspberries
125g unsalted butter, softened
2 cups (320g) icing sugar mixture, sifted
