Wednesday, June 17, 2015

Golden Raspberry Buttercream Frosting

This recipe is great for many reasons, but one being that the golden raspberries fool people because they are not expecting it to taste like raspberries when they eat it. It's a process, but it's well worth it! 


2 sticks butter, softened
6 c. powdered sugar
1 1/2 c. golden raspberries

Step 1: Place the raspberries into a food processor and pulse until the raspberries are pretty broken up.

Step 2: Using a cheese cloth, squeeze the juice out of the pureed raspberries until all you are left with for the most part is a thick pulp.

Step 3: Beat the butter with a whisk attachment of an electric mixer and slowly add in the powdered sugar. Whip for about 3-5 minutes. Add in the raspberry puree and whip for another 2 minutes. The end result is a fluffy light pinkish-orange color.

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