Total Time
25 Mins
Yield
Makes 4 cups (enough to frost one 4-layer 8-in. cake) (serving size: 1/4 cup)

How to Make It

Step 1

In a stand mixer fitted with the paddle attachment (or a handheld mixer with an eggbeater or whisk attachment), beat butter on high speed until as pale as ivory and very fluffy, at least 5 minutes. Scrape sides and bottom of bowl twice while beating.

Step 2

Meanwhile, melt 2/3 cup raspberry jam in a small saucepan over medium heat until liquidy, about 3 minutes. Strain out seeds and let cool until warm, about 10 minutes.

Step 3

Turn the mixer to low and gradually add sugar. When combined, scrape bowl again, then slowly drizzle in milk and vanilla, then add jam and mix until combined. Scrape bowl again.

Step 4

Turn the mixer to high and beat the buttercream until extremely fluffy, 8 to 10 minutes. "It should look almost like whipped cream, and should lose the waxy sheen that butter has."

Step 5

Make ahead: Up to 3 hours at room temperature. Although you can make buttercream a few days ahead and chill, it will take a while to return it to room temperature (about 3 hours) and re-whip to the proper cloudlike texture--much longer than just making it fresh.

Butter Baked Goods, Vancouver

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