Ingredients
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1
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6 - 8
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1/2
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-
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-
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-
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-
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Directions
Raspberry Jam Buttercream, I love raspberry and this frosting did not disappoint used seedless raspberry preserves instead of jam Pair it with your favourite chocolate cake and you’re in heaven I added a couple drops of pink food colour to enhance the natural colour of the raspberry jam in the finished product This recipe is from the Culinary Concoctions by Peabody blog , Did anyone try this recipe with a dairy free butter?, used half the amount of jam and butter with 2 cups of sugar to make filling for some almond macarons and they were delicious!
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Steps
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1
Done
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Place Butter and Jam in a Mixing Bowl of an Electric Mixer Fitted With a Paddle Attachment. |
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2
Done
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Cream Butter and Jam Until Well Incorporated, About 2 Minutes. |
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3
Done
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Add Powdered Sugar, One Cup at a Time Until You Reach Desired Consistency. |
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4
Done
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If Frosting Gets Too Thick You Can Add a Little Milk to Thin It Out. |
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5
Done
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If You Are not Satisfied With the Pink Colour from the Jam/Preserves Alone Add in a Drop or Two of Red Food Colour to Intensify It. |
