Best 2 Raspberry Lemon Buttercream Recipes

Are you looking for an exquisite dessert that will delight your taste buds and impress your friends and family? Raspberry lemon buttercream is a delectable and easy-to-make treat that combines the tangy sweetness of raspberries with the bright citrus flavor of lemon. Whether you're a seasoned baker or a novice in the kitchen, this recipe will guide you through the steps of creating a perfect raspberry lemon buttercream. With its vibrant color and irresistible taste, this heavenly frosting is sure to be the star of your next party or special occasion.

Check out the recipes below so you can choose the best recipe for yourself!

RASPBERRY LEMON BUTTERCREAM

Raspberry Lemon Buttercream image

From my friend the master baker, the best frosting ever. Fantastic with white, chocolate or lemon cake, or the lemonade cupcakes here: http://www.food.com/recipe/lemonade-cupcakes-95878/review#rz-w This one could make your reputation.

Provided by livimeikle

Categories Dessert

Time 20m

Yield 1 cake or 24 cupcakes, 20 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups unsalted butter, softened
2 tablespoons unsalted butter, softened
3 cups sifted powdered sugar
3 -4 tablespoons mashed raspberries (fresh or frozen thawed, use the juice too!)
3/4 teaspoon pure vanilla extract
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 pinch salt

Steps:

In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use "4″ on my KitchenAid). Butter will become very pale & creamy. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy. Best used right away.

RASPBERRY WHITE CHOCOLATE CAKE WITH LEMON BUTTERCREAM

Raspberry White Chocolate Cake With Lemon Buttercream image

Sweet, buttery, lemony goodness! This is a decadent, impressive cake for special occasions or just because you love someone! My hubby requests this for Valentine's Day and anniversaries. I made it for my mom's 70th birthday celebration. It's that special. But it's easy to make, too. The only tricky part is splitting the 2 cake layers into 4. Even if you don't get it done perfectly (and my layers are sometimes a bit uneven), it will still look and taste great. The cake layers and frosting are from two different Cake Mix Doctor recipes. I put them together with the raspberry filling. Don't even think about ruining the cake by using raspberry jam with seeds.

Provided by appleydapply

Categories Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 15

Ingredients

6 ounces white chocolate, coarsely chopped (can use 6 oz white choc chips)
1 (18 1/4 ounce) package white cake mix (the type withOUT pudding)
2/3 cup water
1/3 cup vegetable oil
3 large eggs
2 large egg whites
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
3/4 cup seedless raspberry preserves (do not use jam with seeds)
1/2 cup butter, at room temperature
4 cups powdered sugar, sifted
2 tablespoons milk
1 tablespoon fresh lemon juice
1 teaspoon fresh lemon zest
fresh raspberry (optional)

Steps:

For cake:.
Heat oven to 350. Generously grease and flour 2 9" round cake pans.
Melt the white chocolate in a small glass bowl in the microwave for 1 minute. (It will probably hold most of its shape even though it is starting to melt). Remove from the microwave and stir the chocolate with a rubber spatula until smooth. Let cool for approximately 5 minutes.
Place the cake mix, water, oil, eggs, egg whites, lemon juice, and lemon zest in a large bowl. Add the slightly cooled melted chocolate. Mix with an electric mixer on low speed for 1 minute. Stop your mixer and scrape the sides of the bowl with a spatula. Using a medium speed, mix again for 2 minutes, scraping down the sides of the bowl as needed.
Divide the batter between your prepared cake pans. Smooth the tops with a rubber spatula, then place the pans in the oven on the center rack, side by side.
Set the timer for 28 minutes and then check for doneness. The layers should be golden brown and spring back when lightly pressed with your finger. It may take up to 4 minutes longer in the oven, but don't overcook.
Remove from the oven and place on wire racks to cool for 10 minutes.
Run a knife around the edge of each layer and invert onto a rack, then invert on another rack so that each layer is right side up. Allow to cool for at least 30 more minutes.
For frosting:.
Place the butter and 1 cup of the powdered sugar in a large mixing bowl. With an electric mixer, beat on low speed for 30 seconds.
Add the remaining powdered sugar alternately with the milk and lemon juice (1 cup of sugar, then 1 T liquid at a time), blending with the mixer after each addition. Add the lemon zest. If the frosting seems very stiff, add up to 1 more tablespoon milk. Increase the mixer speed to medium and beat until light and fluffy, approx 1 minute.
To assemble:.
Place the raspberry preserves in a small bowl and stir until it is smooth and no lumps are present.
Using a long serrated knife, carefully split the first cake layer horizontally into halves, creating 2 layers. Place the bottom half on a cake plate, cut side up. Spread ¼ cup of the raspberry preserves on it. Place the top half of the layer, cut side down, on top of the first half. Again, spread with ¼ cup of the preserves.
Split the 2nd layer in the same way you did the first. Place the bottom half on top of your partially assembled cake, cut side up, and top with the remaining ¼ cup of preserves. Then top with the top half, cut side down.
Frost the top and sides of the cake with the lemon buttercream frosting.
If you are garnishing the cake with fresh raspberries, wait until right before you serve it. Otherwise juice from the raspberries will start to spread into the frosting. It won't ruin it, but it won't look very pretty after a while.
Store leftovers in the refrigerator.

Tips:

Use fresh raspberries: Fresh raspberries will give you the best flavor and color. If you can't find fresh raspberries, you can use frozen raspberries, but be sure to thaw them completely before using.

Don't overmix the buttercream: Overmixing the buttercream will make it grainy. Mix it just until the ingredients are combined.

Chill the buttercream before using: Chilling the buttercream will help it firm up and make it easier to pipe.

Use a variety of tips to create different designs: You can use a variety of tips to create different designs with buttercream. Some popular tips include the star tip, the round tip, and the leaf tip.

Add a little food coloring to the buttercream: You can add a little food coloring to the buttercream to create a variety of colors. This is a great way to add a pop of color to your cakes and cupcakes.

Conclusion:

Raspberry lemon buttercream is a delicious and versatile frosting that can be used on a variety of cakes, cupcakes, and cookies. It's easy to make and can be customized to your liking. With its bright and tangy flavor, raspberry lemon buttercream is sure to be a hit with everyone who tries it. So next time you're looking for a frosting that will add a pop of flavor to your baked goods, give raspberry lemon buttercream a try. You won't be disappointed!

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