Raspberry and Strawberry Silk Buttercream

Follow Me on Pinterest

Raspberry and Strawberry Silk Buttercream ~ Creamy, silky and incredibly light, this exceptional buttercream melts on the tongue, is not gritty or too sweet and is made using a unique method. Fresh raspberries and strawberries are both used for bursting berry flavor and natural color. Perfect for cakes and cupcakes!Creamy, silky and incredibly light, our Raspberry and Strawberry Silk Buttercream melts on the tongue and is not too sweet. Fresh raspberries and strawberries are both used for bursting berry flavor and a stunning natural pink color. This special buttercream is made using a unique method and is the perfect American style pink Berry Buttercream Frosting for special occasion or everyday cakes and cupcakes—especially for Valentine’s Day. It will become your favorite pink Berry Buttercream!

A Special Pink Buttercream for Valentine’s Day:
Raspberry and Strawberry Silk Buttercream

My sweet friends, The Buttercream Series continues here at Wicked Good Kitchen and today I am elated to share with you a favorite recipe for berry buttercream, Raspberry and Strawberry Silk Buttercream. It is the ideal pink berry buttercream frosting for special occasions, birthdays and holidays.

Raspberry and Strawberry Silk Buttercream ~ Creamy, silky and incredibly light, this exceptional buttercream melts on the tongue, is not gritty or too sweet and is made using a unique method. Fresh raspberries and strawberries are both used for bursting berry flavor and natural color. Perfect for cakes and cupcakes!

Fresh raspberry and strawberry purées waiting to be cooked down to a luscious sauce.

Readers that have been following my blog for some time already know that I have a “thing” for the raspberry and strawberry berry combination. For my taste buds, strawberries need a bit of help from raspberries in dessert making for exceptional flavor and color.

For instance, both my favorite berry dessert sauce, Best Ever Strawberry-Raspberry Sauce (on which the berry sauce for this buttercream recipe is based) and favorite mascarpone buttercream frosting, Strawberry-Raspberry Mascarpone Buttercream, obviously consist of both raspberries and strawberries…just like this luscious berry buttercream recipe for Raspberry and Strawberry Silk Buttercream. Each recipe is irresistible!

Raspberry and Strawberry Silk Buttercream ~ Creamy, silky and incredibly light, this exceptional buttercream melts on the tongue, is not gritty or too sweet and is made using a unique method. Fresh raspberries and strawberries are both used for bursting berry flavor and natural color. Perfect for cakes and cupcakes!

This extraordinary buttercream frosting is the pink and berry version of our favorite American style buttercream, Best Ever American Buttercream, which is also the basis for our Pink Champagne Buttercream, Best ever BAILEYS® Irish Cream Buttercream and Chocolate Fudge Silk Buttercream. The word “silk” has been added to the titles of the buttercream recipes that will be featured in a sub-category of our unique American buttercreams, like this one for Raspberry and Strawberry Silk Buttercream.

With several layer cakes planned for Wicked Good Kitchen’s upcoming Layer Cake Series, I wanted to offer a good selection of buttercream frosting options. In fact, last week I made and photographed four (4) buttercream recipes to post here on the blog: Red Velvet Cream Cheese Buttercream, White Chocolate Cream Cheese Buttercream and Chocolate Nutella Cream Cheese Buttercream (to update the photographs for that post) and this special berry buttercream. It was a very busy buttercream week!

In fact, last week I received a comment from a reader requesting a berry version of our Best Ever American Buttercream. Shannon writes:

“Hi Stacy, Is it possible to make a strawberry version of this by adding a strawberry sauce or pureed strawberries to it? Thank you!”

Little did Shannon know, I was already testing this recipe to post in time for Valentine’s Day!

Our Raspberry and Strawberry Silk Buttercream packs an incredible mixed berry flavor due to the addition of an entire 8-ounce cup of fresh homemade berry sauce. Mmm. It’s marvelous. The color is completely natural and impeccable without a need to add food coloring. Just flawless.

Raspberry and Strawberry Silk Buttercream ~ Creamy, silky and incredibly light, this exceptional buttercream melts on the tongue, is not gritty or too sweet and is made using a unique method. Fresh raspberries and strawberries are both used for bursting berry flavor and natural color. Perfect for cakes and cupcakes!

My friends, this will mark the fourth pink buttercream to be featured on the blog—each perfect for Valentine’s Day and other special occasions. In February 2014, Strawberry (or Cherry) Cream Cheese Buttercream was featured and, in January 2015, Pink Champagne Buttercream was introduced. In fact, both were featured for Valentine’s Day. In addition, Strawberry-Raspberry Mascarpone Buttercream was introduced as a component recipe for our popular White Velvet Layer Cake. Each pink buttercream is phenomenally good.

Our Raspberry and Strawberry Silk Buttercream would be the perfect frosting for our White Velvet Layer Cake, white chocolate cake, pink or red velvet cakes, or your favorite chocolate or yellow layer cakes, such as lemon, and cupcakes.

If you are in need of a special buttercream to frost or fill cookies for Valentine’s Day, this berry frosting will fit the bill and then some. It is rich and creamy and everything you would expect it to be when you want to add fresh berry flavor to your sugar cookies, chocolate cookies or other baked treats and will only complement them. The ideas are endless.

For Valentine’s Day, you really should treat yourself by whipping up a batch of our Raspberry and Strawberry Silk Buttercream to frost your favorite holiday baked sweets. You and your loved ones won’t regret it!

Bon appétit!

xo,

stacysig

 

 

 

Below are Pinterest-friendly sized images to pin at Pinterest!

Raspberry and Strawberry Silk Buttercream ~ Creamy, silky and incredibly light, this exceptional buttercream melts on the tongue, is not gritty or too sweet and is made using a unique method. Fresh raspberries and strawberries are both used for bursting berry flavor and natural color. Perfect for cakes and cupcakes!

Raspberry and Strawberry Silk Buttercream ~ Creamy, silky and incredibly light, this exceptional buttercream melts on the tongue, is not gritty or too sweet and is made using a unique method. Fresh raspberries and strawberries are both used for bursting berry flavor and natural color. Perfect for cakes and cupcakes!

Raspberry and Strawberry Silk Buttercream ~ Creamy, silky and incredibly light, this exceptional buttercream melts on the tongue, is not gritty or too sweet and is made using a unique method. Fresh raspberries and strawberries are both used for bursting berry flavor and natural color. Perfect for cakes and cupcakes!

Raspberry and Strawberry Silk Buttercream

Yield: Makes about 5 cups; enough to fill and frost two 9-inch layer cakes or three 8-inch layer cakes.

Raspberry and Strawberry Silk Buttercream

Creamy, silky and incredibly light, our Raspberry and Strawberry Silk Buttercream melts on the tongue and is not too sweet. Fresh raspberries and strawberries are both used for bursting berry flavor and a stunning natural pink color. This special buttercream is made using a unique method and is the perfect American style pink Berry Buttercream Frosting for special occasion or everyday cakes and cupcakes—especially for Valentine’s Day. It will become your favorite pink Berry Buttercream!

Ingredients

  • For the Fresh Raspberry and Strawberry Sauce:
  • 8 ounces (227 grams) fresh red raspberries, about 1½ generous cups
  • 8 ounces (227 grams) hulled fresh strawberries, about 1½ cups quartered
  • 1 teaspoon (5 ml) freshly squeezed lemon juice
  • For the Raspberry and Strawberry Silk Buttercream:
  • 4½ cups (540 grams) confectioners’ sugar, spooned in cup, leveled off & sifted
  • 1 cup Raspberry and Strawberry Sauce, heated until thin and very hot
  • 1 teaspoon (5 ml) pure vanilla extract, such as Nielsen-Massey®, optional
  • ½ teaspoon (2.5 ml) pure almond extract, such as Nielsen-Massey®
  • ½ cup (1 stick/113 grams) salted butter, at room temperature
  • ½ cup (1 stick/113 grams) unsalted butter, at room temperature
  • 1 cup (192 grams) organic palm shortening, such as Spectrum®, at room temperature
  • Natural pink gel based food coloring, such as CHEFMASTER®, optional

Directions

Prepare the Fresh Raspberry and Strawberry Sauce: Sort, rinse and dry berries before measuring and using in recipe.

Using a food processor, purée the berries. Press berry purée through a fine mesh sieve into medium saucepan; discard the seeds. Stir in lemon juice. Bring fruit pulp and juices to a boil over medium-high heat. Reduce heat to medium and cook, stirring frequently, for 5 minutes while skimming foam from sides of saucepan using a slotted spoon.

Once the foam has been skimmed, continue to cook over medium heat stirring frequently until bright in color, thickened and reduced to 1 cup, about 3 to 5 minutes. Remove sauce from heat and set aside while sifting the confectioners’ sugar for the buttercream.

Prepare the Raspberry and Strawberry Silk Buttercream: Using an electric stand mixer fitted with paddle attachment, place confectioners’ sugar into work bowl. Reheat Fresh Raspberry and Strawberry Sauce until thin and very hot, stirring frequently over medium heat. With a heatproof spatula, transfer hot sauce to heatproof glass liquid 1-cup measuring cup.

Immediately and very carefully pour and scrape very hot berry sauce, using a heatproof spatula, over confectioners’ sugar in a steady stream with mixer on low speed (stir). Increase mixer speed to medium and beat, scraping down sides of bowl with rubber spatula, until sugar dissolves completely (with no lumps), mixture is smooth and cooled to room temperature, about 3 to 4 minutes. If desired, add vanilla extract; add almond extract and mix until well blended.

Add butter and shortening and beat on low (stir), scraping down sides of bowl as necessary, until creamy and almost fully incorporated, about 2 minutes. Gradually increase mixer speed to medium and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula, about 10 minutes. (Beating buttercream on low and medium speeds will keep air bubbles to a minimum.) If desired, tint buttercream with pink food coloring.

Before filling, frosting, icing and piping cakes, rebeat buttercream to ensure smoothness.

Recipe Notes

Tips:

If using pure vanilla extract, keep in mind that the buttercream will have an ever-slight dusty pink hue. If natural vanilla flavoring is desired, the slight dusty color can be remedied by adding a little natural gel based pink food coloring.

If not using immediately, keep bowl covered tightly to keep buttercream from drying before frosting cake or cupcakes.

If confectioners’ sugar does not dissolve completely, should the berry sauce not be hot enough when added, and tiny lumps remain in the sugar and berry sauce mixture, strain through a fine mesh sieve into a bowl and then transfer into clean work bowl and continue with recipe as written.

Buttercream can be refrigerated for up to 1 week in an airtight container. Storing longer than this is not recommended due to the dairy content. Before using, bring to room temperature before beating smooth again.

If using the buttercream to pipe details, be sure to use chilled hands when handling pastry bag as warm hands can easily melt the buttercream.

This buttercream will last for up to 3 days at room temperature when on a frosted cake, covered.

Original Recipe Source: WickedGoodKitchen.com

Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.

http://wickedgoodkitchen.com/raspberry-and-strawberry-silk-buttercream/

About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.

Comments

  1. Wow. Out of all your buttercream frostings, this one just amazes me. A whole cup of berry sauce is added? I can only imagine the ‘bursting’ berry flavor. The color is gorgeous and I can’t wait to try this one for Valentine’s Day! Thank you for always sharing the best recipes, Stacy. I am looking forward to all the layer cakes!

  2. I love the texture of your buttercream, Stacy – even with that cup of strawberry-raspberry sauce in it it is simply luscious and thick – makes me wanna take a spoon and dive in with a cup of coffee on the side!

    • Thank you, Shashi! This one is definitely a special buttercream with plenty of fresh berry flavor and incredible color. Thanks for dropping by, my friend! xo

  3. What an absolutely dreamy buttercream! And that color is simply stunning!

  4. Man oh Man! Talk about a Valentine–I love you Honey–Pink. Perfect. Plus your frostings
    actually taste good. What a concept.

  5. satu laine says:

    sorry bad english , can i do this and make buttercream rose?? we in here finland not usually cover cakes at buttercream , we use wishbed cream or somethin like same caind or chokolad or kinuski or fruits ,, or those jäk sugarfondant

    • Hi there, Satu! Thank you for writing. To answer your question, this recipe is light and billowy yet can be used to create “rose swirls” on cakes and cupcakes as it does hold its shape nicely. For an example of this, please see my recipe for Pink Champagne Velvet Layer Cake as it uses a similar ratio of fat to liquid. As you can see, the “rose swirl technique” was used. Meanwhile, please know that warm temperatures may play havoc and soften this buttercream. If this should happen, give the buttercream a few quick chills in the refrigerator, stirring every 5 to 10 minutes with a rubber spatula, until desired consistency is reached for icing and piping your layer cake or cupcakes. My advice is to stick to the recipe and do not substitute for the palm shortening called for as it is solid at room temperature, creates a nice emulsion and contributes to an ideal texture for piping details. Thanks again for writing, Satu. I hope that I have answered your question thoroughly and completely. Good luck with your upcoming cake project! ~Stacy

  6. This looks delicious! I plan on using this for my best friend’s baby shower cake, but she is allergic to nuts. Is the almond extract absolutely necessary? Can I just use vanilla in its place?

    • Hi there, Katie! Thank you for writing. To answer your question, yes…you may omit the pure almond extract and add just a bit more pure vanilla extract, to taste, in its place. I hope that I have answered your question thoroughly and completely. Meanwhile, happy baking and buttercream making! 🙂

Speak Your Mind

*

CommentLuv badge