Rasberry Butter Cream

This is a recipe that my mum taught me to do, I wasn't sure how to preserve the flavour of the raspberries for the butter cream and I am not the biggest fan of using artificial flavourings for fruity frostings, or cakes.  So, this is how to make raspberry butter cream for cupcakes, cake filling, and cake toppings.

Ingredients: enough for 12 cupcakes
Raspberry coulis -

• 1/2 punnet of Scottish Raspberries - I find at this time of year they are the most flavoursome.
• 80g caster sugar
• Juice of 1/2 a lemon
• Few drops of vanilla flavouring

Butter cream -

• 700g icing sugar
• 140g unsalted butter (Lurpak) 

NB: This recipe makes quite stiff butter cream which is perfect for any kind of frosting that involves a nozzle.

Method:

Raspberry coulis -

1. On a low heat, in a small pan, add all the ingredients and stir lightly, gently mashing the raspberries as they are cooking.  NB: wear an apron to avoid any splashes landing on your clothes and staining them.
2. Place a sieve above a soup bowl, balancing it across the bowl.  Pour the coulis on top the sieve and using a tea spoon press the coulis against the sieve so the juice drops through to the bowl with no seeds.
3. Throw away the excess that's left in the sieve and pour the juice in to a large bowl and leave to cool for 10 minutes.

Butter cream -

1. Add all the ingredients in to the large bowl with the raspberry coulis in and using an electric whisk whizz up the butter cream.  Remember, the longer you whizz it for the fluffier it will be but also consider the heat that your electric whisk gives off - you don't want your butter cream to start melting.  If this happens simply put it in the fridge.
2. Add to your cakes

 The raspberry butter cream is on the right and the vanilla on the left.  To make butter cream in this design you need a Wilton 2D Drop Flower Tip, to learn how to do this click here to watch my demonstration on YouTube.