I tried to make some fresh raspberry buttercream yesterday and, well, total fail! I know some people use jam to flavour it but I wanted to use real raspberries as I had a tin and thought it may taste a little stronger.
So, whipped up a 2:1 buttercream (icing sugar to butter), drained off as much liquid as possible from the raspberries, pureed them and added them slowly. Result...it sort of split the mixture - or rather went streaky like when you don't quite get all the egg mixed into your batter and a bit hites at the bottom of the bowl! Waste of nearly a kilo of buttercream...grrr.
Any ideas what I did wrong? Was it the tinned fruit? Or did I just maybe need more sugar? Would be very grateful for any tips...it tasted delish but looked, well, gross...lol.
AThe way I do it is make a purée out if raspberries, and then add that' to the buttercream. About 6-8 ounces. If you put whole ones in there I can imagine it maybe not mixing in completely. There would still be little flecks of raspberries and what not
AI make a raspberry 'curd' with mine. I combine raspberries (I use frozen) with sugar, butter and a touch of lemon juice, and then heat it all in a saucepan. Once it becomes liquid I put it through a fine sieve to get rid of the seeds, then I put the strained mixture back on the stove to reduce down some more.
Once it's cool I combine it with my buttercream (I use swiss meringue buttercream). It is delicious, and because its a jam like consistency, it doesn't make my buttercream too runny.
A^^also a good idea!!
raspberry curd sounds delicious! I have a bag of frozen raspberries and now i want to try this
AProportions for raspberry curd...I have never measured! My best guesstimate would be 2 cups of raspberries, 1 cup of sugar, and a knob of butter?
I know it never makes as much as I am expecting!
You can also make fruit pastes by putting the fruit in a crockpot with the lid off and turning it on to high. Sitr it up every now and then to keep the stuff in the bottom combined, and it will cook down to make a nice thick concentrated fruit that you can add directly to the icing. Strain out the seeds, obviously.