Raspberry Buttercream Filling

Raspberry Buttercream Filling

Ingredients

  • 1/4 cup salted butter
  • 3/4 cup confectioners sugar
  • 1 cup fresh raspberries

Instructions

  1. To make the buttercream, whip the butter with an electric mixer until pale and fluffy.
  2. Slowly add sugar.
  3. Add the raspberries to a saucepan with a splash of water and cook over low heat for about 10 minutes until raspberries are cooked down.
  4. Work the raspberries through a sieve held over a separate bowl to extract the seeds. You want to extract about 3 tbsp of juice. Use more raspberries if necessary.
  5. Add the juice to the butter cream, then whip until combined.
  6. Add the cream to a pastry bag fitted with a small tip. Reverse the cookie shells onto their backs.
  7. Pipe a small mound of filling in the center of one of them, then top with another shell.
  8. Serve immediately, or store in fridge until serving time.
  9. Enjoy!
Recipe Management Powered by Zip Recipes Plugin
http://lilchefschool.com/raspberry-buttercream-filling/
Share
Phone: 1.949.679.8390
15435 Jeffrey Road, #132
Irvine, CA 92618
Style switcher RESET
Body styles
Color settings
Link color
Menu color
User color
Background pattern
Background image