Raspberry Buttercream Frosting 1964

1. 1

   In a large bowl cream the butter alone for about 7 minutes.

2. 2

   Should be white light fluffy.

3. 3

   While still beating sift in the icing sugar gradually a little at a time.

4. 4

   Add egg yolks one at a time, beating well after each.

5. 5

   Fold in raspberries, and lemon juice ( combined together.)

6. 6

   Continue beating until smooth.

7. 7

   This recipe makes about 2 cups whipped buttercream.

8. 8

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9. 9

   My regular butter cream is the same except where there is the raspberries and juice, I use 1/4 cup whipping cream and 2 teaspoons vanilla.

10. 10

    Folded in and then beaten again, same procedure.

* Per serving · 4 servings · Values may vary.

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