Directions:
- In a large bowl cream the butter alone for about 7 minutes.
- Should be white light fluffy.
- While still beating sift in the icing sugar gradually a little at a time.
- Add egg yolks one at a time, beating well after each.
- Fold in raspberries, and lemon juice ( combined together.)
- Continue beating until smooth.
- This recipe makes about 2 cups whipped buttercream.
- -
- My regular butter cream is the same except where there is the raspberries and juice, I use 1/4 cup whipping cream and 2 teaspoons vanilla. Folded in and then beaten again, same procedure.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1412.4 Kcal (5913 kJ) | ||
| Calories from fat | 529.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.85g | 91% | |
|---|---|---|---|
| Cholesterol | 244.77mg | 82% | |
| Sodium | 758.33mg | 32% | |
| Potassium | 424.58mg | 9% | |
| Total Carbs | 200.8g | 67% | |
| Sugars | 62.12g | 248% | |
| Dietary Fiber | 5.59g | 22% | |
| Protein | 23.91g | 48% | |
| Vitamin C | 4.7mg | 8% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 10.2mg | 57% | |
| Calcium | 139.5mg | 14% | |
| Amount Per 100 g | |||
| Calories | 412.55 Kcal (1727 kJ) | ||
| Calories from fat | 154.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.19g | 91% | |
|---|---|---|---|
| Cholesterol | 71.5mg | 82% | |
| Sodium | 221.5mg | 32% | |
| Potassium | 124.01mg | 9% | |
| Total Carbs | 58.65g | 67% | |
| Sugars | 18.14g | 248% | |
| Dietary Fiber | 1.63g | 22% | |
| Protein | 6.98g | 48% | |
| Vitamin C | 1.4mg | 8% | |
| Vitamin A | 0.2mg | 19% | |
| Iron | 3mg | 57% | |
| Calcium | 40.7mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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