2 years ago
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raspberry butter cream
1/2 cup butter, room temperature 1/2 cup solid shortening 4 cups confectioner sugar, sifted 1-2 tablespoons Raspberry puree 1 teaspoon raspberry extract 1/2 teaspoon vanilla extract Quick Tip: If you do not have fresh raspberry puree, substitute seedless raspberry preserves instead. It's that simple! Directions: In large bowl, beat shortening and butter with electric mixer on medium high until light and fluffy. Add both extracts, mix well. Add sugar in small batches on medium speed. Scrape sides and bottom of bowl between each sugar addition. After all sugar is incorporated, add raspberry preserves. If buttercream is too dry add additional raspberry puree, 1 teaspoon at a time, until you reach the desired consistency.
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