Skip to main content

Raspberry Lemon Buttercream

Don't you just love the color of this frosting?  So beautiful! It reminds me of Spring. Anyway, when I decided to make these cupcakes,  I was going to just make the Luscious Lemon Cupcakes with Lemon Buttercream and then I remembered I had leftover raspberry syrup in the fridge and decided to throw that in too.  Worked like a charm and we got this color to boot!  I am typically not a fan of buttercream but I actually did like the taste of this one, and you really can't beat buttercream for piping frosting.  It holds it shape and stays soft for days!










Raspberry Lemon Buttercream

2 cups butter, softened
zest of 1 lemon
juice from 3 lemons
1/2 cup homemade raspberry syrup*
generous pinch of salt
about 6 cups powdered sugar

Cream the butter, and lemon zest. Slowly add the powdered sugar 1 cup at a time alternating with the lemon juice.and raspberry syrup. Add more powdered sugar if needed to reach desired consistency.

Raspberry Syrup

2 cups fresh or frozen raspberries
1 cup sugar

Heat raspberries and sugar in a saucepan over medium heat until the juices come out and the sugar is dissolved, squashing the berries as you go. Simmer until slightly thickened about 2 minutes. Pour raspberry mixture through a fine mesh strainer, set over a bowl. Use a spoon to press the berries against the strainer to get all the juices out. It is best to work in small batches, as the seeds can clog up the strainer. Discard the berry solids after each batch. Store the syrup in the refrigerator until cool, at least 30 minutes or up to 1 week.

*Note: This syrup can also be used for Raspberry Lime Ricki's, Raspberry Lemonade, and as syrup on pancakes.

Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

Asian Chicken Lettuce Wraps

I am always looking for fast, easy and nutritious meals for my busy weeknight meals.  These wraps have become one of our family favorites.  We serve these with a side of wontons or potstickers to complete the meal. The filling can be made ahead of time and reheated if your day is extra busy. Bibb lettuce is our favorite, but feel free to use iceberg or even romaine for this dish. I hope you enjoy these as much as we do!
Post a Comment
Get the recipe »

Best Ever Chocolate Chip Cookies

The name says it all. These cookies are my (and my husband's) favorite cookies! Not just your average chocolate chip cookies, these babies come out of the oven with a slightly crisp outside while still remaining soft on the inside. Use Ghiradelli Milk Chocolate Chips and you will have achieved chocolate chip cookie perfection!
Post a Comment
Get the recipe »

Scrumptious Sugar Cookies

Sugar cookies are one of my favorite things to make with the kids! It's tradition to make them for a few different Holidays including Valentine's Day. While decorating is the usually the main purpose in making these, over the years I have tweaked the cookie recipe and frosting to make them absolutely scrumptious as well! So much yummier that buying a store-bought mix and canned frosting.  I would even be so bold as to say I think they are every bit as good, if not better, than Swig and Crumble! Give them a try and see if you agree.   My Scrumptious Sugar Cookie Frosting is an ultra creamy, cream cheese frosting with a few extra additions that put it over the top! Sour Cream adds to the creaminess and takes the sweetness down a notch.  The frosting is still plenty sweet but not sickeningly so.  Butter Vanilla Emulsion is my other secret weapon that really elevates the flavor of this frosting! It can be found on Amazon, or in a craft store like Michaels,  but...
Post a Comment
Get the recipe »