Fresh Raspberry Buttercream Frosting
I know, I know. Raspberries are about as in-season as thong sandals right now, but my midwinter baking repertoire was in need of some uppers, and I wanted something that would sell fast. And that they did. One lonely cupcake made it to the weekend. Lesson learned: make happy food in January.
1 cup unsalted butter, at room temperature
3 cups confectioners sugar (almost 1 whole box)
1 cup fresh raspberries, plus more for garnish
½ tsp lemon zest
In a mixer fitted with the paddle attachment, or with a wooden spoon and large bowl, beat butter until light and fluffy, about 3 minutes.
Lower the bowl and add confectioner’s sugar. Slowly raise the bowl back up with the mixer on lowest setting so the confectioner’s sugar does not spill out. The butter will look chunky and dry. Don’t worry, the liquid from the raspberries will smooth it back out. *
Add a handful of raspberries and the lemon zest, and mix briefly until raspberries are broken-up (but drupelets are still visible) and the frosting is thick, pink and creamy. Take care not to over mix (over-mixed frosting will be greasy and grainy). Add more raspberries, as necessary, to get smooth consistency. To be safe, stop the mixer a few seconds after adding raspberries and finish folding by hand.
Frost your cupcakes or cake, or refrigerate frosting in tightly sealed container until ready to use. Bring to room temperature before spreading.
*Don’t go crazy: too many raspberries = too much liquid = runny frosting + Pepto-Bismol color.