Raspberry Buttercream

1. 1

   Place the Swiss Buttercream in the bowl of a standing mixer fitted with a paddle attachment.

2. 2

   Add the raspberry puree and beat on medium-high speed for about 30 seconds.

3. 3

   Ice the cake or cupcakes as directed and garnish with fresh raspberries.

4. 4

   Use the icing immediately, or keep it in an airtight container in the refrigerator for up to 4 days.

5. 5

   (See page 155 for a tip on rebeating cold buttercream.)

6. 6

   It is important to use puree rather than jelly or jam to flavor the icing.

7. 7

   The jelly will be too sweet and, once added to the Swiss Buttercream, will mask the true raspberry flavor.

8. 8

   The unsweetened puree also produces a much more vibrant natural pink color.

9. 9

   If you dont have frozen puree available, you can heat 1 1/2 cups fresh or frozen raspberries in a covered saucepan for about 5 minutes.

10. 10

    Put the raspberries in a blender to liquefy.

11. 11

    Finally, strain well to remove the seeds.

12. 12

    Keep any excess puree frozen for future use.

No additional tips available.