Raspberry and Strawberry Silk Buttercream

• Produce

  • 1 1/2 generous cups 8 ounces (227 grams fresh red raspberries, fresh red
  • 8 oz Strawberries, fresh

• Condiments

  • 1 tsp Lemon juice, freshly squeezed
  • 1 cup Raspberry and strawberry sauce

• Baking & Spices

  • 4 1/2 cups Confectioners' sugar
  • 1/2 tsp Nielsen-massey almond extract, pure such as
  • 1 cup Palm shortening, organic
  • 1 Pink gel based food coloring, Natural
  • 1 tsp Vanilla extract, pure

• Dairy

  • 1/2 cup Butter, salted
  • 1/2 cup Butter, unsalted

Found on wickedgoodkitchen.com

Description

Ingredients

• For the Fresh Raspberry and Strawberry Sauce:
• 8 ounces (227 grams) fresh red raspberries, about 1½ generous cups
• 8 ounces (227 grams) hulled fresh strawberries, about 1½ cups quartered
• 1 teaspoon (5 ml) freshly squeezed lemon juice
• For the Raspberry and Strawberry Silk Buttercream:
• 4½ cups (540 grams) confectioners’ sugar, spooned in cup, leveled off & sifted
• 1 cup Raspberry and Strawberry Sauce, heated until thin and very hot
• 1 teaspoon (5 ml) pure vanilla extract, such as Nielsen-Massey®, optional
• ½ teaspoon (2.5 ml) pure almond extract, such as Nielsen-Massey®
• ½ cup (1 stick/113 grams) salted butter, at room temperature
• ½ cup (1 stick/113 grams) unsalted butter, at room temperature
• 1 cup (192 grams) organic palm shortening, such as Spectrum®, at room temperature
• Natural pink gel based food coloring, such as CHEFMASTER®, optional

Directions

• Prepare the Fresh Raspberry and Strawberry Sauce: Sort, rinse and dry berries before measuring and using in recipe.
• Using a food processor, purée the berries. Press berry purée through a fine mesh sieve into medium saucepan; discard the seeds. Stir in lemon juice. Bring fruit pulp and juices to a boil over medium-high heat. Reduce heat to medium and cook, stirring frequently, for 5 minutes while skimming foam from sides of saucepan using a slotted spoon.
• Once the foam has been skimmed, continue to cook over medium heat stirring frequently until bright in color, thickened and reduced to 1 cup, about 3 to 5 minutes. Remove sauce from heat and set aside while sifting the confectioners’ sugar for the buttercream.
• Prepare the Raspberry and Strawberry Silk Buttercream: Using an electric stand mixer fitted with paddle attachment, place confectioners’ sugar into work bowl. Reheat Fresh Raspberry and Strawberry Sauce until thin and very hot, stirring frequently over medium heat. With a heatproof spatula, transfer hot sauce to heatproof glass liquid 1-cup measuring cup.
• Immediately and very carefully pour and scrape very hot berry sauce, using a heatproof spatula, over confectioners’ sugar in a steady stream with mixer on low speed (stir). Increase mixer speed to medium and beat, scraping down sides of bowl with rubber spatula, until sugar dissolves completely (with no lumps), mixture is smooth and cooled to room temperature, about 3 to 4 minutes. If desired, add vanilla extract; add almond extract and mix until well blended.
• Add butter and shortening and beat on low (stir), scraping down sides of bowl as necessary, until creamy and almost fully incorporated, about 2 minutes. Gradually increase mixer speed to medium and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula, about 10 minutes. (Beating buttercream on low and medium speeds will keep air bubbles to a minimum.) If desired, tint buttercream with pink food coloring.
• Before filling, frosting, icing and piping cakes, rebeat buttercream to ensure smoothness.