Raspberry Buttercream Frosting
 
 
Ingredients
  • 2 cups granulated sugar
  • 1/3 cup water
  • 5 large egg whites
  • 1 tsp cream of tartar
  • 3 cups (1 1/2 lbs) butter, unsalted and at room temperature
  • 2 tbsp pure vanilla extract
Raspberry Juice
  • 2 cups fresh raspberries, rinsed
  • 1 tbsp granulated sugar
  • 2 tbsp water
Instructions
  1. In a small saucepan over medium heat, mix together the sugar and water. Clip a candy thermometer to the side of the pan. Cook without stirring, until the sugar mixture reaches 238 degrees F, about 5 to 10 minutes. It's best not to leave it unattended.
  2. Meanwhile, crack the egg whites and cream of tartar into the bowl of a stand mixer fitted with the whisk attachment. Whisk the egg whites on medium-high speed until soft peaks form.
  3. Turn the mixer to medium-low and slowly pour in the syrup until fully incorporated. Make sure you pour carefully down on low speed, away from you and close to the sides of the bowl so it doesn't hit the whisk attachment and splatter hot syrup. Alternatively you could use a large spoon to add the syrup. Raise the speed to high, and whisk until soft peaks form. Then beat until the mixture is cool to the touch, about 5 to 10 minutes or 65-70 degrees F. My frosting took a lot longer to cool but make sure you do this or your buttercream won't firm as it will melt the butter in the next step.
  4. Once the meringue is cool enough you can begin adding the butter. Reduce the speed to medium and drop in the butter, only 1 tablespoon at a time, ensuring each is incorporated before adding another. The mixture may lose volume and begin to seem curdled. Turn the mixer back to high and continue to add pieces of butter, making sure each is completely combined before adding more. Make sure you only add one tablespoon at a time. It may seem tedious but it is another important step in ensuring your frosting has the right consistency. When all of the butter has been added, the frosting should be smooth and thick. Add the vanilla, one tablespoon at a time and mix. If making raspberry flavor, cook as written below and then mix into the buttercream.
Raspberry Buttercream
  1. To make raspberry juice, in a saucepan over medium-low heat, combine 2 cups fresh raspberries, 2 tablespoons water, and 1 tablespoon sugar. Cook, gently stirring the berries to help them break down, until the berries are liquefied, 10 to 15 minutes. Remove from the heat and strain into a heatproof bowl through a fine-mesh sieve. Let cool to room temperature before adding to the buttercream.
Recipe by Just a Smidgen at https://justasmidgen.com/2013/11/18/pretty-pink-tomboy-cake/