Saturday, December 6, 2014
Raspberry Buttercream Frosting
3 1/2 cups confectioners sugar
2 tbsps. seedless raspberry preserves
6 tbsps. butter melted
2-4 tbsps. milk
3 drops red food coloring
2 tsps. meringue powder (find in the baking or cake decorating aisle)
Piping bag or zip top sandwich bag
Step 1 - Using the whisk attachment in your mixer or hand mixer blend the dry ingredients together. Then add in the remaining ingredients except for the food coloring, gradually work up to a high speed so you do not create a cloud of powdered sugar. Once smooth and slightly stiff add in your food coloring until incorporated.
Step 2 - Using a spatula either place into a zip top bag (cutting off one corner) or a piping bag and seal, pipe onto room temperature cupcakes or treat of your choice (this way the frosting does not melt). Enjoy!