If we’re being honest here, I’m not much of a frosting person. I’ll eat it, but I’d prefer whatever is underneath. Frosting kind of just gets in the way.
When I made this Red Wine Chocolate Cake, I knew I wanted to incorporate the fruit filling into the frosting. I figured adding the raspberry jam into the buttercream would be good, but I didn’t know just how good it would end up being.
Guys, I wanted to eat this frosting with a spoon. And I’m the kind of person that scrapes off the excess frosting from the cake. It was delicious and so incredibly easy! Not to mention pretty. What’s even better is that you could do this with any flavor jam or jelly. I loved that I was able to get this pretty pink color naturally, not from using a bunch of food coloring.
I’m excited to use this trick in the future. I hope you do too! Now if you’ll excuse me, I have some leftover frosting calling my name…
Raspberry Buttercream Frosting
- 1 c butter, softened
- ~4 c powdered sugar
- 2 tsp milk
- 1 tsp vanilla
- 3/4 c raspberry jam
- With an electric mixer, beat butter, powdered sugar, milk and vanilla until smooth. If too runny, add powdered sugar by tablespoons to get proper consistency. If too thick, add a splash of milk.
- Stir in the raspberry jam by hand.
- Frost cupcakes or cakes as desired.