This is one of my favourite, summery cupcake frostings. Made with lemon curd and fresh raspberries, this vibrant, naturally coloured raspberry lemonade buttercream is definitely for the one with a big sweet tooth.
The base of this icing is a basic buttercream; however, it does contain extra icing sugar. This is because of the added liquid from both the lemon curd and fresh raspberries. Using lemon curd helps to give the cake a big zesty kick and fresh raspberries not only give it a beautiful vibrant pink colour, but also gives the icing the perfect natural fruity flavour.
When I make this icing, I cream the butter until soft, then I add only 3 oz / 85 grams of the icing sugar with the milk. Once creamed I add the other 3 oz / 85 grams, reserving the extra icing sugar for later. Now is the time to add the lemon curd. I would always recommend tasting the icing after mixing in the lemon curd, adjusting for your taste level. Then place the raspberries in the bowl and mix together until nice and pink and well mixed in.
As extra liquid has been added, you need to compensate and help to thicken it up by adding the last of the icing sugar. The texture will still be wetter than a basic buttercream and will have a slightly speckled effect. This is where the liquid from the berries struggles to mix with the fat in the butter. Please do not worry, this has not curdled, this is the desired consistency. As this icing is wetter, it is not a pipeable icing and is best ‘smeared’ on top of your cake using a butter knife or a palette knife.
I love these with my lemon zest cupcakes, creating the perfect summery bake!
Ingredients
- 85 g / 3 oz Unsalted Butter
- 170 g / 8 oz Icing Sugar
- 1/2 Tablespoon Milk
- 1 Teaspoon Lemon Curd, more or less to taste
- 1 1/2 Handfuls Fresh Raspberries
Instructions
- Add the butter to a mixing bowl and using an electric mixer, blend until creamy.
- Add 3 oz / 85 grams icing sugar and milk to the bowl and using a spoon, gently stir together until just combined (this helps to prevent an icing sugar explosion!), before mixing with the electric mixer.
- Add another 3 oz / 85 grams icing sugar and follow the steps above, do not be afraid to overmix, you want this to be nice and smooth.
- Place the lemon curd in the bowl and whisk until combined, tasting and adjusting for preference
- Add the raspberries and blend until thoroughly combined. It may look quite wet at this point, add the remaining icing sugar and mix everything together.
- The juice in the raspberries react with the butter, giving the icing a speckled effect. This is just where the fat and liquid content struggle to mix. Please do not worry, this has not curdled, this is the desired consistency.
- Add one tablespoon of the frosting to the top of your cupcake. Then, use a butter knife or palette knife to roughly ‘smear’ the icing on top of the cake.
- Top with any remaining lemon zest and enjoy!
*These cakes are best eaten straight away, but if there are any left overs store in the fridge and eat within 2 days.
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