Raspberry Buttercream

• 1 recipe Swiss Buttercream (page 155)
• 1/4 cup raspberry puree

1. Place the Swiss Buttercream in the bowl of a standing mixer fitted with a paddle attachment.
2. Add the raspberry puree and beat on medium-high speed for about 30 seconds.
3. Ice the cake or cupcakes as directed and garnish with fresh raspberries.
4. Use the icing immediately, or keep it in an airtight container in the refrigerator for up to 4 days.
5. (See page 155 for a tip on rebeating cold buttercream.)
6. It is important to use puree rather than jelly or jam to flavor the icing.
7. The jelly will be too sweet and, once added to the Swiss Buttercream, will mask the true raspberry flavor.
8. The unsweetened puree also produces a much more vibrant natural pink color.
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. Put the raspberries in a blender to liquefy.
11. Finally, strain well to remove the seeds.
12. Keep any excess puree frozen for future use.

swiss buttercream, raspberry puree

Taken from www.epicurious.com/recipes/food/views/raspberry-buttercream-388122 (may not work)