If you’re looking for a delightful frosting to slather on your cakes, Raspberry Buttercream Frosting 1964 is a perfect choice. The luscious frosting brings a burst of berry flavor while remaining light and fluffy, making it an ideal topping for any dessert.
For those with dietary restrictions or preferences, feel free to substitute the unsalted butter with a dairy-free alternative, and use a vegan egg replacer in place of the egg yolks. The raspberries can be fresh or frozen, depending on what’s available, just make sure they are thoroughly thawed if using frozen.
Frosting & Icing
Raspberry Buttercream Frosting 1964 Recipe
Ingredients
- 1 cup unsalted butter
- 4 cups approx. powdered icing sugar
- 3 egg yolks
- 5 tablespoons raspberries
- 1 tablespoon lemon juice
Instructions
- In a large bowl, cream the 1 cup unsalted butter alone for about 7 minutes until it is white and light fluffy.
- While still beating, sift in the 4 cups of powdered icing sugar gradually, a little at a time, to avoid a sugar cloud.
- Add the 3 egg yolks one at a time, beating well after each addition to incorporate fully.
- Fold in the 5 tablespoons of raspberries and the 1 tablespoon of lemon juice that have been combined together.
- Continue beating until the mixture is smooth and creamy.
- The recipe makes about 2 cups of whipped buttercream.
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