Raspberry Buttercream Frosting

• Vegetarian
• Gluten free

• Produce

  • 6 oz Raspberries, fresh

• Baking & Spices

  • 7 cups Powdered sugar

• Dairy

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

Found on goodiegodmother.com

Description

Ingredients

• 6 oz fresh raspberries
• ½ lb salted butter, softened
• ½ lb unsalted butter, softened
• 7 cups powdered sugar

Directions

• Place the fresh raspberries into a fine-mesh sieve over a mixing bowl. Using the back of a spoon, press the fruit against the sides of the sieve to squeeze out the juices and some of the pulp, leaving the seeds in the sieve. This makes about ½ cup of smooth puree/juice.
• In a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the butters together until light and fluffy. Add the powdered sugar 1 cup at a time, scraping the bowl and mixing on low after each addition.
• Once youve added 5 cups of sugar, add the raspberry puree. Continue adding the remaining two cups of sugar as before.
• If your frosting is too thick, add a little heavy cream to thin, if its too thin, add a little more powdered sugar until the desired consistency is achieved.
• Store frosting up to 5 days in the refrigerator in an airtight container with plastic wrap pressed along to top surface of the frosting to prevent crusting. Re-whip before using.