RASPBERRY LEMON BUTTERCREAM

Raspberry Lemon Buttercream image

From my friend the master baker, the best frosting ever. Fantastic with white, chocolate or lemon cake, or the lemonade cupcakes here: http://www.food.com/recipe/lemonade-cupcakes-95878/review#rz-w This one could make your reputation.

Provided by livimeikle

Categories Dessert

Time 20m

Yield 1 cake or 24 cupcakes, 20 serving(s)

Number Of Ingredients 8

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Ingredients

1 1/2 cups unsalted butter, softened
2 tablespoons unsalted butter, softened
3 cups sifted powdered sugar
3 -4 tablespoons mashed raspberries (fresh or frozen thawed, use the juice too!)
3/4 teaspoon pure vanilla extract
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 pinch salt

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.

*** Explore more Raspberry Lemon Buttercream Recipes »

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