LEMON & RASPBERRY BUTTERCREAM

Clara Pineda
Sep 10, 2015
2 min read

Fruity combinations are definitely my favorites. Trust me on this: there's no better way to enjoy a fruity flavor than do your puree from scratch, so make sure you have fresh raspberries and lemons handy. This buttercream goes perfect with chocolate cupcakes, it is fresh and not too sweet.

To start you will need:

1 Pint of fresh raspberries

1 Lemon juice and zest

1/2 cup of sugar

1/4 water (optional)

Place sugar and 1/4 cup water in a small saucepan over high heat; stir, and bring to a boil. Reduce heat, and simmer until sugar is dissolved. Remove from heat, and allow syrup to cool completely.

Tip 1: Remove the puree from heat too soon will leave you with too much liquid, so this is very important to keep in mind. Tip 2

: Please let your raspberry puree cool completely; 100%; all-the-way! If it’s a little warm when you add it to the mix it will throw off the consistency of the frosting...so be patience.

Tip 3: I prefer to smash the raspberries with a fork once they are soft, at the end of the day we'd like to find some seeds and little pieces of fruit.

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Get your stand mixer ready!

2 Cups Confectioner sugar

1 Stick of butter (I like salted) -

1/2 Cup Shortening

1 Tbs Vanilla extract

Mix together butter (very important MUST BE room temperature) and shortening until it is soft, add the raspberry puree, lemon juice & zest and the vanilla, mix well for about 2 minutes. Proceed with the confectioner sugar one big spoon at the time. If for some reason your frosting seems a bit thin, add a little more confectioners sugar; if it seems too thick, add a touch of cream. I like to start with a 1/4 cup when adding more sugar, and 1 tablespoon when adding more cream.

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