RASPBERRY JAM BUTTERCREAM

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Raspberry Jam Buttercream image

I love raspberry and this frosting did not disappoint. I used seedless raspberry preserves instead of jam. Pair it with your favourite chocolate cake and you're in heaven. I added a couple drops of pink food colour to enhance the natural colour of the raspberry jam in the finished product. This recipe is from the Culinary Concoctions by Peabody blog.

Provided by Roxanne J.R.

Categories     Dessert

Time 10m

Yield 24 cupcakes

Number Of Ingredients 5

1 cup unsalted butter, at room temperature
6 -8 cups confectioners' sugar
1/2 cup seedless raspberry jam
milk (optional)
red food coloring (optional)

Steps:

  • Place butter and jam in a mixing bowl of an electric mixer fitted with a paddle attachment.
  • Cream butter and jam until well incorporated, about 2 minutes.
  • Add powdered sugar, one cup at a time until you reach desired consistency.
  • If frosting gets too thick you can add a little milk to thin it out.
  • If you are not satisfied with the pink colour from the jam/preserves alone add in a drop or two of red food colour to intensify it.

Nutrition Facts : Calories 203.1, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.3, Sodium 3.5, Carbohydrate 34.5, Fiber 0.1, Sugar 32.6, Protein 0.1

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