Raspberry Buttercream Recipe

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1 vote | 3413 views

The perfect compliment to my Raspberry White Velvet Cake.

As with the cake, the icing can be flavored the same with chocolate or fresh berries.

For the best results with the icing, use Crisco and not store brand shortening. Make sure to mix the icing at least 15-20 minutes for silky and creamy icing.

If you intend to decorate the cake with flowers and such, the icing can be thinned using 2 tbsp. of evaporated milk or water. (I recommend evap. milk to keep the creamy texture.)

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Ingredients

  • 1 c. shortening
  • 1 1/2 tsp. CLEAR Vanilla
  • 1/2 c. (1 stick ) butter,unsalted, room temp.
  • 8 tbsp. evaporated milk
  • 1 (1 lb. box) confectioner's sugar.....(this is equal to 4 cups)
  • 1/8 tsp. salt
  • 1 tsp. meringue powder
  • 4-6 tbsp. raspberry extract

Directions

  1. Cream shortening, butter, milk, and extracts until creamy.
  2. Add dry ingredients, gradually adding confectioner's sugar.
  3. Once well incorporated, mix for 15-20 minutes for silky, creamy icing.

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Comments

  • John Spottiswood
    July 6, 2012
    This one looks especially delicious. I'm adding to our "try soon" folder!
    1 reply
    • Cupcake Vixen
      July 7, 2012
      Thanks John!!! It really is good. It can be used for decorating as well, but anyone who is going to decorate with it shouldn't beat it for that length of time. It should only be beaten for 8-10 minutes. It becomes too soft to decorate with, but it ices a cake beautifully!

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