Fresh Raspberry Buttercream

• Vegetarian
• Gluten free

• Produce

  • 1 package Raspberries

• Condiments

  • 1 cup Marshmallow fluff

• Baking & Spices

  • 1/3 cup Granulated sugar
  • 2 cups Powdered sugar

• Dairy

  • 1 cup Butter

• Liquids

  • 2 tbsp Water

Found on hercupofjoy.com

Description

Ingredients

• 1 package raspberries (6 oz)
• ⅓ cup granulated sugar
• 2 tablespoons water
• 1 cup butter (8 oz)
• 1 cup marshmallow fluff
• 2 cups powdered sugar

Directions

• Combine raspberries, water, and granulated sugar in a small saucepan, bring to a boil over medium/low heat. Boil for 10 minutes, stirring frequently.
• Remove from heat and strain through a sieve. Discard the seeds/pulp and place the sauce in the freezer to cool.
• Next, place room temperature butter in a bowl and beat on high with a stand mixer, or an electric hand mixer. Add in the marshmallow fluff and continue beating until combined.
• Add in the powdered sugar and mix on low speed until combined. Then increase speed to high and beat for 2-3 minutes, until fluffy.
• Reduce speed to low and pour in the completely cooled raspberry sauce. After the mixture is combined, beat on high speed for one minute.
• The buttercream is now ready to use, chill it for a few minutes in the refrigerator so it stiffens.
• Keep the buttercream refrigerated for up to 1 week, or frozen for up to 3 months.