Fresh raspberry icing
A bright, beautiful and naturally-coloured icing tickled pink with fresh raspberries. Perfect as a finishing touch on cakes, cupcakes, tray bakes and more!

Fresh raspberry icing

Ingredients

80g butter, softened 
160g icing sugar, sifted 
30g fresh raspberries, mashed with a fork
1-2 tsp lemon juice, to taste

Directions

Cream the butter with an electric mixer for 1 minute until pale and creamy. If your butter is too cold or firm to whip, then microwave it in 10-seconds bursts until softened.

Mix in the icing sugar until well combined, followed by the raspberries and lemon juice. Mix well to from a beautiful pink icing.

Generously spread the icing on top of loaf cakes or tray bakes, or spoon it into a piping bag for more intricate decorations.

 

Notes: This recipe makes enough buttercream for a 20cm round or square cake, a 21x11cm loaf cake or about 6 cupcakes. For a vegan-friendly icing, swap out the butter for a plant-based alternative.

Let’s whip up something delicious…

Ingredients

80g butter, softened 
160g icing sugar, sifted 
30g fresh raspberries, mashed with a fork
1-2 tsp lemon juice, to taste

Directions

Cream the butter with an electric mixer for 1 minute until pale and creamy. If your butter is too cold or firm to whip, then microwave it in 10-seconds bursts until softened.

Mix in the icing sugar until well combined, followed by the raspberries and lemon juice. Mix well to from a beautiful pink icing.

Generously spread the icing on top of loaf cakes or tray bakes, or spoon it into a piping bag for more intricate decorations.

 

Notes: This recipe makes enough buttercream for a 20cm round or square cake, a 21x11cm loaf cake or about 6 cupcakes. For a vegan-friendly icing, swap out the butter for a plant-based alternative.

Let’s whip up something delicious…

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