Go Back
+ servings
Delicious Raspberry Buttercream Frosting Martha Stewart
Pin Recipe
Share on Facebook
Print Recipe
5 from 1 vote

Delicious Raspberry Buttercream Frosting Martha Stewart

Raspberries are one of the most delicious fruits, thanks to their sweet taste. Pair them with buttercream and you’ll have a mouthwatering treat. This delicious raspberry buttercream frosting by Martha Stewart is sure to be a hit at any of your parties.
Prep Time30 minutes
Course: Dessert
Cuisine: American
Keyword: Delicious Raspberry Buttercream Frosting Martha Stewart
Servings: 12 cups
Author: cakedecorist.com

Ingredients
  

Instructions 

  • Step One: Combine Sugar and Egg Whites
  • In a saucepan, bring two inches of water to a simmer. Place the sugar and egg whites in a heatproof mixer bowl and place the bowl over simmering water. Whisk the ingredients until the egg whites are warm to the touch and the sugar has dissolved approximately two to three minutes.
  • Step Two: Beat Mixture with Electric Mixer
  • With an electric mixer, whisk together the egg and sugar mixture at low speed until foamy. Increase the speed to medium-high, whisking until stiff, glossy peaks form and mixture is completely cool, approximately ten minutes.
  • Step Three: Add Butter
  • Reduce the mixer speed to medium-low and add two tablespoons of butter in at a time. Allow the butter to be fully incorporated with each addition. If the buttercream appears curdled, whisk until smooth.
  • Step Four: Add Vanilla and Raspberry Puree
  • Whisk in the vanilla and raspberry puree. Switch to a paddle attachment on the mixer and beat on low for three to five minutes to reduce air bubbles.

Notes

  • If you make this frosting during the summertime, you can use fresh raspberries. Using freshly picked raspberries will give your buttercream frosting a wonderful taste. Make sure to thoroughly wash the raspberries before using them in the frosting.
  • If raspberries are not in season, you can use frozen raspberries for this recipe. Keep the raspberries frozen until you are ready to puree them.
  • This buttercream frosting can be stored in an airtight container at room temperature for two to three days. It can be stored in the fridge for one week and in the freezer for six months.
  • This recipe does make a large serving size. If you wish to make a smaller amount of this recipe you can reduce the portions in half or thirds, as long as you do it to all the ingredients. You can also make the entire amount and freeze the leftover frosting for later.
  • One important part of getting this recipe correct is making sure the ingredients are at the proper temperature. The egg whites and butter should be at room temperature in order to get the right consistency in the frosting. They should sit out for approximately 30 minutes in order to reach room temperature.
  • The classic way to separate the egg whites from the egg yolks is to crack the egg and then transfer the yolk back and forth in the cracked shell until all the egg white has separated out. You are also able to buy an egg separator, which is an easy and efficient way to separate the yolk from the white.
  • Another easy method to separate the whites from the yolk is to use a water bottle. To do this, crack an egg in a bowl then take an empty clean water bottle, squeeze it and place it over an egg yolk. Then you will slowly want to release your grip on the bottle, allowing the yolk to be sucked in and then drop it out into another bowl.
Want more recipes?Check out Our YouTube Channel!