Desserts: Raspberry Buttercream
This recipe originally appeared on Preppy Kitchen.
Pictured: lemon cake with raspberry buttercream.
- 1 c raspberries
- 3 tbsp lemon juice
- 1 lb confectioner’s sugar
- 1 c unsalted butter room temperature
Add raspberries and lemon juice to a saucepan over medium heat. After the mixture heats up for a few minutes, mash the raspberries then allow it to simmer for about 10 minutes.
Strain mixture into a bowl. Cover and chill.
Cream the room temperature butter for a few minutes.
Beat in the confectioner’s sugar and add in a tablespoon at a time of the raspberry reduction until the desired color and consistency is reached.