Raspberry Buttercream
- Comments()
- Yield Makes 12 cups
Ingredients
- 3 cups sugar
- 12 large egg whites, room temperature
- 2 pounds (8 sticks) butter, room temperature
- 1 teaspoon pure vanilla extract
- 1 pint (12 ounces) fresh or frozen raspberries, pureed and strained (to make 1 cup)
Directions
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Bring a saucepan with about 2 inches of water to a simmer. Combine sugar and whites in a large heatproof mixer bowl set over (not in) simmering water and whisk until whites are warm to the touch and sugar is dissolved, 2 to 3 minutes.
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Place bowl on mixer stand; whisk on low speed until mixture is foamy. Raise speed to medium-high; whisk until stiff, glossy peaks form and mixture is cooled completely, about 10 minutes.
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Reduce speed to medium-low; add butter 2 tablespoons at a time, whisking to incorporate fully well after each addition (if buttercream appears curdled, at this point simply beat until smooth). Whisk in vanilla and raspberry puree.
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Switch to paddle; beat on low to reduce air bubbles, 3 to 5 minutes.
Cook's Note
To store, refrigerate airtight up to 3 days, or freeze up to 1 month. Bring to room temperature; beat on low until smooth, about 10 minutes.
Recipe Reviews
Reviews (1)
Ideas from Real Weddings
I am just wondering if the recipe is calling for unsalted or salted butter?