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