Description
This Half the Sugar Raspberry Buttercream is bursting with flavor! It's a sweet and tart delight and is a perfect addition of summertime flavor to your cupcakes.
Ingredients
- 2 sticks (8 oz) unsalted butter, softened to room temperature
- 6 oz. fresh raspberries
- 1 1/2 cups SPLENDA® Naturals Sugar & Stevia Blend
- 1-2 Tbsp of heavy cream (as needed)
- 1 tsp. vanilla extract, optional
Instructions
Place the butter and raspberries in a stand mixer bowl.
TUrn the mixer run on high for 2-3 minutes to thoroughly break up the berries until you get a really creamy mixture (aside from the seeds).
Add the SPLENDA® Naturals Sugar & Stevia Blend and the vanilla (if you choose).
Mix this on high for around 5 minutes. You want it stiff enough to stand on it's own so it'll pipe and hold up well!
If it's too stuff, add a tiny bit of heavy cream to soften it to the desired texture. I only used about half a tablespoon and you may not need it at all. You could also subsitute milk, but be very careful to not add too much and make the frosting runny.
- Prep Time: 10
- Category: frosting
