Raspberry Jam Buttercream
"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 colour in the finished product. This recipe is from Culinary Concoctions by Peabody."
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (60.2 g)
- Calories 240.6
- Total Fat - 1.9 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 2.5 mg
- Total Carbohydrate - 55.9 g
- Dietary Fiber - 0.1 g
- Sugars - 52.1 g
- Protein - 1 g
- Calcium - 12.7 mg
- Iron - 0.4 mg
- Vitamin C - 0.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Cream butter and jam until well incorporated, about 2 minutes.
Step 2
Add powdered sugar, one cup at a time until you reach desired consistency.
Step 3
Notes: 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.
Tips
No special items needed.