Raspberry Buttercream

• Vegetarian
• Gluten free

• Condiments

  • 3 tbsp Raspberry jam

• Baking & Spices

  • 1 Pink food coloring
  • 3 1/2 cups Powdered sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla

• Dairy

  • 1/2 cup Butter, unsalted
  • 4 oz Cream cheese
  • 1 tbsp Milk or cream

Found on mybakingaddiction.com

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 4 oz (1/2 package) cream cheese
• 3 1/2 cups powdered sugar
• 3 Tablespoons raspberry jam (preferably pure fruit, no additional sugar)
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 Tablespoon milk or cream
• pink food coloring (optional)

Directions

• In the bowl of an electric mixer, beat butter until smooth. Add cream cheese and beat until fully combined and smooth. Add 1 cup powdered sugar and blend. Add 1 Tablespoon of raspberry jam and blend. Add vanilla and salt (only add salt if youve used unsalted butter) Continue blending and add another cup of powdered sugar, and 1 Tablespoon of jam. Repeat with the last 1 1/2 cups powdered sugar and remaining tablespoon of jam. Beat until well blended, smooth and fluffy. Slowly add 1 Tablespoon milk or cream and blend another 20 seconds or so. If desired, add a drop of concentrated pink food coloring (or red liquid food color). Spread the frosting onto the cake layers using an offset spatula, or pipe the frosting onto the cake layers using a large piping bag fitted with a large round tip.