Raspberry Buttercream

Directions

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.