RASPBERRY buttercream
Ingredients :
- 1 cup (250g) frozen raspberries
- cup (115g) butter, softened
- 3 1/2 cups icing sugar
- 1/2 teaspoon fresh lemon juice
Makes 1 % cups buttercream
Instructions :
- In a small saucepan heat the raspberries over a medium heat, stirring frequently until they are broken down into a sauce.
- Reduce heat and simmer until the suace reduces to about 1/4 cup ( it will be very rich and concentrated). Set aside ro cool.
- In a bowl, using an electric beater, cream the butter for 2 minutes, until light and fluffy.
- Add 2 cups icing sugar, the cooled raspberry sauce and lemon juice.
- Continue mixing until smooth.
- Gradually add remaining icing sugar and mix to desired consistency.
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