I love making cupcakes and frosting with my kids. It can get messy and chaotic, but the memories you’re creating together are priceless and it’s so worth the sweet mess.
Let’s talk Frosting! I enjoy making frosting because it’s one of the easiest things to make and you are able to experiment with countless flavors based on ingredients found in your kitchen.
Yes, frosting is easy to make, but butter cream is more challenging. Italian and Swiss butter creams are the hardest to make if you don’t work with them on a daily basis. These butter creams are challenging because they use meringue and you need to boil the sugar which can then affect the egg whites if it is not poured in at the right time and temperature. Every step matters when making butter creams.
Good thing we are not making butter cream today! Instead I have this easy to make Raspberry Frosting recipe for you.
Raspberry Frosting Ingredients:
- 3 and 1/2 cups (420g) confectioners’ sugar
- 3/4 cups (170g) unsalted butter, softened to room temperature
- 3 Tablespoons (45ml) heavy cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt, to taste
- 1/2 cup (165g) thick raspberry preserves or jam
1. Beat the softened butter for 3-4 minutes until completely smooth and creamy.
2. Add the confectioners’ sugar, cream, vanilla extract, and salt with the mixer running. Increase to high speed and beat for 1 minute.
3. Add the raspberry preserves and beat until thick and creamy. Add more confectioners’ sugar if frosting is too thin, is separating (due to the fruity jam) or looks too wet. And then add more salt to offset added sweetness.
4. Frost cooled cupcakes as desired. I simply used a small frosting knife to frost the cupcakes.
You can also dress up your table with a little confetti to make it more fun for the kids! I made my own with tissue paper.
Yum! And I hope you try this sweet recipe!