Best Raspberry Lemon Buttercream Recipes

VANILLA CAKE WITH RASPBERRY FILLING & LEMON BUTTERCREAM ICIN

Steps:

• Cake:.
• Beat butter at medium speed until creamy; gradually add sugar, beating well. Add eggs one at a time beating after each addition. Combine flour, baking powder, and salt; add to butter mixture alternating with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in flavorings.
• Pour batter into three greased and floured 9 inch round cake pans. Bake at 350 degrees for 23 minutes or until a wooden tooth pick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes; remove from wire pans and cool completely on wire racks. Slice cake layers in half horizontally to make six layers. Place one layer, cut side up, on a cake plate; spread with 2 1/2 tablespoons preserves. Repeat procedure with remaining 5 layers and preserves, omitting preserves on top of last layer.
• Icing:.
• Beat first 3 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until spreading consistency.

RASPBERRY WHITE CHOCOLATE CAKE WITH LEMON BUTTERCREAM

Steps:

• For cake:.
• Heat oven to 350. Generously grease and flour 2 9" round cake pans.
• Melt the white chocolate in a small glass bowl in the microwave for 1 minute. (It will probably hold most of its shape even though it is starting to melt). Remove from the microwave and stir the chocolate with a rubber spatula until smooth. Let cool for approximately 5 minutes.
• Place the cake mix, water, oil, eggs, egg whites, lemon juice, and lemon zest in a large bowl. Add the slightly cooled melted chocolate. Mix with an electric mixer on low speed for 1 minute. Stop your mixer and scrape the sides of the bowl with a spatula. Using a medium speed, mix again for 2 minutes, scraping down the sides of the bowl as needed.
• Divide the batter between your prepared cake pans. Smooth the tops with a rubber spatula, then place the pans in the oven on the center rack, side by side.
• Set the timer for 28 minutes and then check for doneness. The layers should be golden brown and spring back when lightly pressed with your finger. It may take up to 4 minutes longer in the oven, but don't overcook.
• Remove from the oven and place on wire racks to cool for 10 minutes.
• Run a knife around the edge of each layer and invert onto a rack, then invert on another rack so that each layer is right side up. Allow to cool for at least 30 more minutes.
• For frosting:.
• Place the butter and 1 cup of the powdered sugar in a large mixing bowl. With an electric mixer, beat on low speed for 30 seconds.
• Add the remaining powdered sugar alternately with the milk and lemon juice (1 cup of sugar, then 1 T liquid at a time), blending with the mixer after each addition. Add the lemon zest. If the frosting seems very stiff, add up to 1 more tablespoon milk. Increase the mixer speed to medium and beat until light and fluffy, approx 1 minute.
• To assemble:.
• Place the raspberry preserves in a small bowl and stir until it is smooth and no lumps are present.
• Using a long serrated knife, carefully split the first cake layer horizontally into halves, creating 2 layers. Place the bottom half on a cake plate, cut side up. Spread ¼ cup of the raspberry preserves on it. Place the top half of the layer, cut side down, on top of the first half. Again, spread with ¼ cup of the preserves.
• Split the 2nd layer in the same way you did the first. Place the bottom half on top of your partially assembled cake, cut side up, and top with the remaining ¼ cup of preserves. Then top with the top half, cut side down.
• Frost the top and sides of the cake with the lemon buttercream frosting.
• If you are garnishing the cake with fresh raspberries, wait until right before you serve it. Otherwise juice from the raspberries will start to spread into the frosting. It won't ruin it, but it won't look very pretty after a while.
• Store leftovers in the refrigerator.

RASPBERRY LEMON BUTTERCREAM

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use "4″ on my KitchenAid). Butter will become very pale & creamy. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy. Best used right away.

LEMON SPONGE VERTICAL LAYER CAKE WITH RASPBERRY BUTTERCREAM

Steps:

• For the sponge cake: Preheat the oven to 400 degrees F. Grease the bottom of a rimmed half-sheet pan (18 by 13 inches) and line the bottom only with parchment. Grease the parchment.
• Heat the cream in a microwave-safe bowl in the microwave until steaming, about 1 minute. Add to a large mixing bowl and whisk in the flour, baking powder and salt. Whisk until smooth. add in the 10 egg yolks, vanilla extract, lemon extract and lemon zest, whisking until completely smooth. Set aside.
• In the bowl of your stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy, 1 to 2 minutes. Add the vinegar and begin to slowly add the granulated sugar over a 30 second period and then raise the mixer speed to medium high and whip until medium stiff peaks form, about 2 minutes.
• Fold the egg whites into the yolk-flour mixture in 3 additions. Do this carefully to retain an airy mixture. Spread the batter into the prepared pan and smooth the surface.
• Bake until golden in color and springy to the touch, 14 to 16 minutes. Cool in the pan for 5 minutes. Run an offset spatula around the edges of the cake, place a piece of parchment over the surface, place a cooling rack on top and flip the cake out of the pan. Use another cooling rack to flip the cake back over so that it can cool upright.
• For the buttercream: Combine the raspberries, granulated sugar, lemon juice and 2 tablespoons water in a large heavy-bottomed pot and bring to a simmer over medium heat. Use a spoon to crush the raspberries as they cook. Continue to simmer, stirring frequently, until the raspberry pulp has reduced by about half, 10 to 15 minutes. Strain through a sieve and allow to cool (but do not chill).
• Combine the confectioners' sugar, egg whites and vanilla in the bowl of your stand mixer fitted with the whip attachment. Combine on low until the sugar is incorporated and then raise the speed to high and whip for 10 minutes. Add half the softened butter, whipping on low to combine. Add the remaining butter, scrape down the bowl and whip attachment and then return the mixer to medium speed and beat until the mixture is fully combined, light and smooth, 2 to 3 minutes. Add the cooled raspberry sauce with the mixer on low and allow to combine. Add the orange liqueur. Raise the mixer speed to medium high and beat until smooth.
• For the cake and decorations: Cut the cooled cake lengthwise into three strips that are each 4 inches wide and 16 inches long. Spread about 1 cup of the raspberry buttercream over each strip. Roll up the first strip, then line up the end of the first roll with the start of the second strip. Continue rolling until all 3 strips have been rolled. Turn the cake upright and place on a cake stand.
• Cover the cake with the raspberry buttercream. Transfer the remaining buttercream to a piping bag fitted with a small fluted piping tip. Finish the top of the cake with piped dollops of buttercream and a sprinkling of crushed freeze-dried raspberries.

LEMON RASPBERRY CUPCAKES WITH VANILLA BEAN BUTTERCREAM

Steps:

• Preheat the oven to 325 degrees Fahrenheit.
• Line 24 standard muffin tins with paper liners.
• In a large bowl, mix together the flour, baking powder and salt.
• With an electric mixer with paddle attachment or stand mixer on medium speed, cream the butter and sugar together until pale and fluffy, about 3 or 4 minutes.
• Add the eggs one at a time, scraping the bowl down the sides as necessary.
• Beat in the lemon zest and the vanilla.
• Mix the lemon juice and the buttermilk together.
• Add the buttermilk/lemon mixture and the flour mixture to the batter in thirds. Pour 1/3 the flour mixture, then 1/3 the buttermilk mixture, beating until just combined, then repeat.
• Divide batter evenly between muffin cups. It usually works out to right around 1/4 cup of filling per cup.
• Bake for about 25 minutes, until cake tester comes out clean.
• Cool completely.
• While cupcakes are cooling, make the frosting. With a stand mixer with whisk attachment or a hand mixer, beat the butter on medium-high speed until smooth, about 20 seconds.
• With a paring knife, slice the vanilla bean length-wise, then scrape the seeds out with the tip of the knife. Add to the butter, and mix until incorporated.
• Add powdered sugar and salt, and beat on low until the powdered sugar is incorporated, about one minute. Increase the speed to medium and mix for another 30 seconds or so.
• Add the vanilla extract and heavy cream, and mix on medium for about 30 seconds until incorporated.
• Increase the speed to medium high, and beat for about four minutes, scraping down as needed, until the frosting is light and fluffy.
• Now add the raspberry to the cupcakes. Using a cupcake corer, melon baller or teaspoon, remove a bit out of the top of the cake.
• Add about a teaspoon and a half of raspberry jam.
• Fill a pastry bag (or plastic zipper bag which is what I do in lieu of a pastry bag) with the buttercream and the tip of your choice, and frost!
• Plop the top with one fresh raspberry. Enjoy!
• They keep well at room temperature for a couple of days.

LEMON CAKE WITH RASPBERRY SWISS MERINGUE BUTTERCREAM

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease two 8-by-3-inch round cake pans with butter.
• In a bowl, whisk the egg whites, 1/4 cup of the buttermilk, lemon zest, lemon juice and vanilla until combined. Set aside.
• Combine the flour, granulated sugar, baking powder and salt in a stand mixer fitted with the whisk attachment. Mix on low speed for 1 minute. Add the butter and the remaining 1 cup buttermilk. Mix on low speed until the dry ingredients are moistened, then beat on medium speed for 2 minutes. Add one-third of the egg white mixture, beat on low speed until blended and then on medium speed for 20 seconds. Scrape down the bowl and repeat two more times with the remaining egg white mixture.
• Divide the batter between the prepared cake pans. Bake for 30 to 40 minutes, until an inserted toothpick comes out clean. Cool the cake in the pans on a wire rack for 10 minutes. Invert the cakes onto the rack and let cool completely.
• For the buttercream: Combine the egg whites and powdered sugar in a clean mixer bowl. Using the paddle attachment, mix on medium speed for 10 minutes. Reduce the speed to low and start adding the butter, 1 tablespoon at a time. Once all of the butter is incorporated, beat on medium speed for 10 minutes, until the buttercream comes together.
• Puree the raspberries with the granulated sugar until liquid. Press through a fine-mesh sieve. Mix the raspberry juice into the buttercream on low speed until incorporated, then beat for another 2 minutes until smooth.
• To assemble the cake: Add buttercream to each cake layer, then stack the layers. Ice the top and sides of the stacked cake with the remaining buttercream.