Raspberry Buttercream
Pairing this icing with Devil’s Food Cake (page 98) is old school, but delicious. It’s what I would serve if I was catering an extravagant dinner party for my grandparents or in-laws, but it’s also not out of place at a twenty-first birthday party. The raspberry icing is equally decadent with the Vanilla Cake (page 115), and it doesn’t feel quite as formal as when served with chocolate. You can deepen the raspberry flavor by adding a thin layer of raspberry jelly or jam between the cake and the icing. Garnish your cake or cupcakes with fresh raspberries for an added burst of flavor.
Recipe information
Yield
makes enough for one 3-layer 8-inch cake, one 2-layer 9-inch cake, or about 3 dozen cupcakes
Ingredients
Preparation
Step 1
Place the Swiss Buttercream in the bowl of a standing mixer fitted with a paddle attachment.
Step 2
Add the raspberry puree and beat on medium-high speed for about 30 seconds.
Step 3
Ice the cake or cupcakes as directed and garnish with fresh raspberries.
Step 4
Use the icing immediately, or keep it in an airtight container in the refrigerator for up to 4 days. (See page 155 for a tip on rebeating cold buttercream.)
Fashion emergency
Step 5
It is important to use puree rather than jelly or jam to flavor the icing. The jelly will be too sweet and, once added to the Swiss Buttercream, will mask the true raspberry flavor. The unsweetened puree also produces a much more vibrant natural pink color. If you don’t have frozen puree available, you can heat 1 1/2 cups fresh or frozen raspberries in a covered saucepan for about 5 minutes. Put the raspberries in a blender to liquefy. Finally, strain well to remove the seeds. Keep any excess puree frozen for future use.
