Raspberry Buttercream

By á-51

This is great with a dark chocolate cup cake topped with mini semi sweet morsals

Ingredients

• (Double recipe for 24 cupcakes)
• 1 heaping cup of fresh raspberries
• 1/2 cup unsalted butter room temp
• 1/4 cup salted butter room temp
• 2 3/4-3 cups powdered sugar (I used 5 for double recipe)
• 1/2 tsp vanilla extract

Preparation

Step 1

1. Puree raspberries in a food processor until well pureed then force through a fine mesh strainer into a bowl to remove seeds (you should have 6-7 tbs puree).
2. Heat mixture in a saucepan set over medium-low heat until reduced by half (3-3 1/2 tbs)(speed chillin freezer)
3. In the bowl of an electric mixture fitted with a paddle attachment, whip butter until very pale and fluffy.
4. Mix in 1 cup powdered sugar then mix in reduced raspberry puree and vanilla.
5. Add remaining powdered sugar and mix until light and fluffy. taste to be sure more powdered sugar is not needed.