Raspberry Buttercream Frosting 1964
A simple buttercream recipe made with fresh raspberries , gives a very subtle taste of berry, goes nice on a orange chiffon cake or a regular white cake.
Steps
In a large bowl cream the butter alone for about 7 minutes.
Should be white light fluffy.
While still beating sift in the icing sugar gradually a little at a time.
Add egg yolks one at a time , beating well after each.
Fold in raspberries , and lemon juice.
Continue beating until smooth.
This recipe makes about 2 cups whipped buttercream.
--.
My regular butter cream is the same except where there is the raspberries and juice , i use 1 / 4 cup whipping cream and 2 teaspoons vanilla.
Folded in and then beaten again , same procedure.
Ingredients
unsalted butter, icing sugar, egg yolks, raspberries, lemon juice