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raspberry buttercream

post #1 of 23
Thread Starter 
Anyone out there have a good raspberry buttercream that I can use under MMF? Think it would go well with the white sour cream almond cake?
"There is nothing I enjoy better than a nice big piece of cake and tall cold glass of Diet Coke!"
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"There is nothing I enjoy better than a nice big piece of cake and tall cold glass of Diet Coke!"
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post #2 of 23
I don't know, but I would like that recipe too! So here is a bump for ya!
post #3 of 23
I add seedless raspberry jam to my buttercream to get raspberry buttercream and it comes out really yummy. Just don't add water to thin it until after adding the jam as it does thin it a bit.
post #4 of 23
I have made raspberry 2 ways..one with just raspberry flavoring and tinting the icing a bit of pink and the second is adding real raspberry jam to the BC and whipping really good but the seeds remain..okay if this doesn't bother you!!

Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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post #5 of 23
All you have to do to not have seeds is either use a seddless raspberry jam or heat and sieve the seeds out through a strainer.
post #6 of 23
Thread Starter 
Thanks! I will try the seedless. About how much should I add to begin with? My buttercream uses 2 pounds of sugar. Also - I was think of using it as filling for the almond white sour cream cake? Maybe with an almond buttercream on the outside instead of MMF? What do you think? Need suggestions! icon_smile.gif
"There is nothing I enjoy better than a nice big piece of cake and tall cold glass of Diet Coke!"
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"There is nothing I enjoy better than a nice big piece of cake and tall cold glass of Diet Coke!"
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post #7 of 23
I think raspberry and almond are so yummy together! It sounds great! Wish I was there to eat some! However I just found out that I am pregnant so pretty much everything sounds good right now!

As for the amount, just add a little bit at a time until you reach the intensity in flavor that you like. I think I usually end up adding about 1/4-1/2 C to a recipe that calls for 2 lbs of sugar, but thats an approximate guess since I never really measure it.
post #8 of 23
How 'bout adding almond extract to the MMF if you still wanted that look on your cake? I'm new to making MMF (6 batches today!) but so far I'm really impressed-although not sure how the flavor would turn out. Just a thought.
post #9 of 23
I always use almond extract in my MMF, it is yummy!
post #10 of 23
Thread Starter 
OK here we go - Option #1 - almond white sour cream cake with raspberry filling covered in almond buttercream with an almond flavored MMF or Option #2 - same as above except fill and cover cake with reasberry buttercream instead of almond?

If only our clients knew the small details!!!!! icon_rolleyes.gif
"There is nothing I enjoy better than a nice big piece of cake and tall cold glass of Diet Coke!"
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"There is nothing I enjoy better than a nice big piece of cake and tall cold glass of Diet Coke!"
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post #11 of 23
Quote:
Originally Posted by hmilligan

OK here we go - Option #1 - almond white sour cream cake with raspberry filling covered in almond buttercream with an almond flavored MMF or Option #2 - same as above except fill and cover cake with reasberry buttercream instead of almond?

If only our clients knew the small details!!!!! icon_rolleyes.gif



when is this for? I'll be right over to sample both icon_lol.gif
Actually I was going to try option one myself next week but with blackberries- and instead of using jam, I was just going to mash up the fresh blackberries I've been picking for 2 weeks now icon_cool.gif If I get mine done before you I'll let you know what the blackberry buttercream (as opposed to almond) tastes like. thumbs_up.gif
post #12 of 23
Thread Starter 
I didn't even think about blackberry! OH NO - now I have three options!! Please someone just pick one and I will make it!!! icon_biggrin.gif
"There is nothing I enjoy better than a nice big piece of cake and tall cold glass of Diet Coke!"
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"There is nothing I enjoy better than a nice big piece of cake and tall cold glass of Diet Coke!"
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post #13 of 23
Oooh, this is a good sounding thread!! I've used the seedless raspberry jam as a filling (good with white chocolate), but haven't tried making buttercream with it. I'm going to have to try that!! My neighbor just got back from vacation in the mountains and brought me back some seedless Blackberry jam. She asked if DH liked it for breakfast and I said yes - the whole time I was thinking how I could use it for cakes!!! I'm thinking I might have to try Blackberry buttercream. Yum!!! Now...what kind of cake should I put under it? Maybe lemon?

Euphoriabakery, congrats on your upcoming bundle of joy. I've got a new grandson, 4 months and he is just precious.

Okay, I vote for raspberry buttercream with the almond cake.
post #14 of 23
Thread Starter 
I have tons of raspberry - just stick with raspberry (that's what I keep saying in my head even though I am thinking about blackberries now!) Oh what should I do? icon_cry.gif
"There is nothing I enjoy better than a nice big piece of cake and tall cold glass of Diet Coke!"
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"There is nothing I enjoy better than a nice big piece of cake and tall cold glass of Diet Coke!"
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post #15 of 23
Thread Starter 
icon_cry.gif
"There is nothing I enjoy better than a nice big piece of cake and tall cold glass of Diet Coke!"
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"There is nothing I enjoy better than a nice big piece of cake and tall cold glass of Diet Coke!"
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