Best 2 Raspberry Lemon Buttercream Recipes
Indulge in a delightful culinary journey with our Raspberry Lemon Buttercream, a symphony of flavors that will tantalize your taste buds. This luscious buttercream is a marvelous topping for cakes, cupcakes, and cookies, adding a burst of sweetness and tang with each bite. Crafted with fresh raspberries and zesty lemons, this buttercream strikes a perfect balance between sweet and tart, creating an unforgettable taste sensation. It's a versatile recipe that can be customized to your liking, whether you prefer a smoother or chunkier texture, more or less sweetness, or a hint of almond extract for added depth of flavor. In this article, we'll provide you with not only the classic Raspberry Lemon Buttercream recipe but also variations such as Raspberry Swirl Buttercream, Lemon Curd Buttercream, and Raspberry Lemon Swiss Meringue Buttercream. Get ready to elevate your baking creations to new heights with these delectable buttercream recipes.
Let's cook with our recipes!
RASPBERRY WHITE CHOCOLATE CAKE WITH LEMON BUTTERCREAM
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
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.
RASPBERRY LEMON BUTTERCREAM
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
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.
Tips:
- Use fresh raspberries for the best flavor. If frozen raspberries are used, thaw them completely before using. - To make the lemon juice, use freshly squeezed lemon juice for a brighter flavor. - When making the buttercream, make sure the butter is softened to room temperature so that it mixes smoothly. - For a sweeter buttercream, add more powdered sugar. For a tarter buttercream, add more lemon juice. - To decorate the cupcakes, use a piping bag fitted with a star tip. - For a more intense raspberry flavor, use raspberry extract in addition to the raspberries.Conclusion:
This raspberry lemon buttercream is a delicious and versatile frosting that can be used on cupcakes, cakes, and other desserts. It is easy to make and can be customized to taste. With its bright and tangy flavor, this buttercream is sure to be a hit at your next party or gathering.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #preparation #for-large-groups #low-protein #desserts #easy #cakes #dietary #low-sodium #cake-fillings-and-frostings #low-in-something #number-of-servings #3-steps-or-less
You'll also love
