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