If you’ve been following me for awhile, you know I LOVE using freeze dried fruit in my buttercream recipes. The process of freeze drying removes all the liquid from the fruit and maintains the integrity of the flavor and nutrients. In other words, you can add powerful flavor without ruining the consistency of the buttercream by adding too much liquid content. That said, not everyone has easy access to freeze dried fruit and I get tons of questions about how to make buttercream using fresh or frozen fruit as an alternative. All of it sparked me on a journey to figuring out how to make beautiful fruit-flavored buttercream with fresh fruit, starting with this luscious raspberry buttercream. 

While I still prefer using freeze dried berries because they pack the most flavor and yield a flawlessly smooth buttercream consistency, I DID find a way to use fresh or frozen berries and end up with great raspberry buttercream. It’s flavorful, easy to work with for filling, frosting, and decorating cakes, and it’s such a naturally pretty color! Just look at this fresh raspberry buttercream:

How to Use Fresh or Frozen Raspberries for Buttercream

In my experimenting with fresh raspberries, I found that the secret to creating the best flavor + consistency is to first purèe the berries and then reduce them into a jam-like consistency over the stove. Like many berries, fresh (and especially frozen) raspberries contain a lot of extra liquid content. You’ll notice this when you purèe the berries and release all of those juices. I chose to leave the seeds in because they’re so subtle in the final buttercream, but you can also use a metal sieve or strainer set over a bowl to separate them from the rest of the purèe if you want. 

After purèeing the raspberries, transfer them to a small saucepan set over medium heat and bring them to a boil, then turn the heat down to low and simmer. Over the course of 10-15 minutes, two magical things happen: 1) the majority of the liquid content will evaporate from the rest of the purèe and 2) the raspberry flavor will intensify. This leaves you with a jam-like consistency that you can add right into the buttercream to flavor it. 

Here’s a quick video that shows the process for making this fresh raspberry buttercream from start to finish:

If you want more videos like this one, you’ll find more on my YouTube page! Be sure to hit the Subscribe button while you’re there so you never miss a new one.

Why is the Reduction of the Purèe Important?

In case you’re tempted to skip the reduction step, let me explain why it’s extra important: if you add too much liquid into your buttercream, the consistency will become too runny and will split, meaning it will look curdled. Not exactly the most appetizing look, and completely impossible to work with. By reducing the purèe, you will remove as much liquid from the raspberries as possible and end up with a much smoother, more flavorful buttercream in the end. 

Best Cake Pairings for Raspberry Buttercream

I initially whipped up this raspberry buttercream for a pistachio cake recipe I’m working on (coming soon!) but you can pair it with the following cakes for a stunning flavor combination:

• One-Bowl Chocolate Cake
• Favorite Vanilla Cake
• Matcha Cake
• Lemon Cake
• Coconut Cake

Whatever you end up pairing it with, I hope you love this fresh raspberry buttercream as much as I do!

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Fresh Raspberry Buttercream

A silky smooth raspberry buttercream made with fresh or frozen berries. Perfect for pairing with layer cakes, cupcakes, macarons, and more!

Prep Time 20 minutes

Cook Time 15 minutes

Servings 3 Cups

Ingredients

• 5 Oz (1 Cup) fresh raspberries see notes for using frozen raspberries
• 1 Cup (226g) unsalted butter, room temperature
• 3 1/2 Cups (420g) powdered sugar
• pinch of salt

Instructions

Make the Reduced Raspberry Purèe

• Using a food processor, purèe the raspberries (you’ll end up with about ½ Cup after this). Add the raspberry purèe into a small saucepan set over medium heat. Bring to a boil, then reduce the heat to low and simmer for 10-15 minutes, until it becomes jam-like and has reduced by half. You’ll end up with about ¼ Cup of reduced purèe after this step. Let it cool completely to room temperature (either in the refrigerator or on the counter) before moving on in the recipe.

Make the Raspberry Buttercream

• With a hand mixer or paddle attachment on your stand mixer, beat the butter on medium-high until it’s creamy, about 5 minutes. 
• Add the powdered sugar about a cup at a time and mix on low speed, making sure each addition is fully incorporated before adding the next. Scrape down the bowl and paddle as needed.
• Add the (room temperature!) reduced raspberry purèe and a pinch of salt. Continue mixing on low speed until fully incorporated and smooth, scraping down the bowl and paddle as needed, 1-2 minutes.

Notes

*Frozen Berries: if using frozen berries, thaw and dry them completely before purèeing in a food processor. Because of the extra liquid content the ice adds, you may need to cook the purèe for slightly longer than 10-15 minutes to get it to a jam-like consistency. 

Make Ahead Tips: This buttercream can be made ahead and stored in an airtight container in the refrigerator for up to one week. When you’re ready to use it, bring it back to room temperature and re-mix in your stand mixer on low speed to bring back to smooth buttercream consistency. 

Yield: This buttercream makes enough to:

• Frost 12-15 cupcakes with a piping bag
• Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake
• To have enough for frosting and decorating as well, double the recipe. 

Did you make this fresh raspberry buttercream? I want to know what you paired it with and what you think! Let me know in the comments below and feel free to tag @sugarandsparrowco on Instagram to show me. I love to see what you create!

The post Fresh Raspberry Buttercream Recipe appeared first on Sugar & Sparrow.

It’s my first blog post of the new year (Happy 2022!) and I don’t think there’s a better way to kick it off than with this delicious Coffee Buttercream recipe. After frosting my Peppermint Mocha Cake and Gingerbread Latte Cake with this glorious buttercream I decided it needed its very own recipe post. Chances are that if you’re reading this you’re already a big fan of coffee. If that’s the case, get ready to crave this frosting. It’ll blow your mind! 

This Coffee Buttercream is so silky smooth, bursting with coffee flavor, and pairs well with almost any kind of cake. You could use it to transform your favorite coffee drink into cake form (for example: chocolate cake + this coffee buttercream = chocolate mocha cake. Boom!). Just imagine the possibilities. You could also do what I did and spread some on a leftover graham cracker from your toddler’s snack (you won’t regret it!). 

To add the perfect coffee flavor, I dissolved a few teaspoons of instant coffee into the whole milk in this recipe before pouring it in. I used these Starbucks packets, but any instant coffee will do. You could use espresso powder as an alternative as well. Just be sure to use an instant coffee or espresso powder that you like the taste of in cup-of-coffee form since it plays such a huge role in the overall flavor. 

This Coffee Buttercream ends up being the perfect consistency for filling and frosting cakes or piping onto cupcakes (shown above on my Gingerbread Latte Cake). It yields about 3 Cups of frosting, which is enough to frost 12-16 cupcakes or fill and frost a two layer cake. I always like to make triple layer cakes, and if you’re wanting to use this buttercream on a cake of that size I recommend making 1.5x the recipe to ensure you’ll have enough. 

One of my goals this year is to make more videos, so I filmed the process for whipping up this Coffee Buttercream to show you every step:

If you’re into recipe videos like this, head over to my YouTube page. There, you’ll find a collection of recipe videos, cake decorating tutorials, my Cake Basics series, and more! Be sure to hit the subscribe button so you never miss a new one!

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Coffee Buttercream

Silky smooth and bursting with rich coffee flavor, this coffee buttercream is perfect for frosting cakes, cupcakes, and any dessert you want to take to the next level.

Prep Time 10 minutes

Servings 3 Cups

Ingredients

• 1 1/2 tsp instant coffee or espresso powder
• 1 1/2 Tbsp whole milk, room temperature
• 1 Cup (227g) unsalted butter, room temperature
• 3 1/2 Cups (420g) powdered sugar
• 2 tsp pure vanilla extract
• 1/4 tsp salt, or to taste

Instructions

• Combine the instant espresso/coffee with the whole milk and set aside. In the bowl of a stand mixer, cream the butter on med-high until light and fluffy (about 5 minutes), scraping down the bowl and paddle a few times in between.
• Add the powdered sugar a few cups at a time, scraping down the bowl and paddle between intervals. Then add the vanilla, the coffee/espresso milk mixture, and salt. Mix on low until fully incorporated, about one minute.

Notes

To Make Ahead: store in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency. 

Yield: This buttercream makes enough to:

• Frost 12-15 cupcakes with a piping bag
• Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake. To have enough for frosting and decorating as well, double the recipe. 

Did you make this recipe? I want to know what you think! Let me know in the comments below or tag me on Instagram. I love to see what you’re caking!

The post Coffee Buttercream Frosting Recipe appeared first on Sugar & Sparrow.

When I was creating my S’mores Cake Recipe, I thought it would be amazing to pipe some pretty marshmallow fluff on top and toast it. The problem was, the jar of Kraft Marshmallow Creme I started with in recipe testing was not pipeable and quickly lost its shape, melting into pools of goo all over the cake. It was a happy accident though, because instead I concocted a homemade version that is pipeable, holds its shape perfectly, and looks amazing when toasted! And this homemade Marshmallow Meringue is so tasty, you’ll forget all about that store bought stuff. 

You can totally frost an entire cake with this Marshmallow Meringue, but my favorite way to use it is for piping pretty accents and toasting them with my kitchen torch. The toasted portions of my S’mores Cake Recipe, S’mores Cupcake Recipe, and Banana Nutella Cake all feature this recipe. You don’t have to stop at accents though – this Marshmallow Meringue is super light and fluffy, making it perfect as a filling or frosting for cakes and cupcakes. Feel free to get creative! 

There are only four ingredients in this recipe, but they’re all super important. When whipped, the egg whites give structure, the sugar helps bind it all together and sweeten it, the vanilla is responsible for making it taste like marshmallowy goodness, and the cream of tartar helps it hold its shape. Don’t skip the cream of tartar! I know it might be tempting, but it’s truly a must. 

This Marshmallow Meringue can be made ahead, but if you want the best consistency for piping and frosting, I recommend using it immediately. That means if you want to use it with any piping tips or frost a cake with pretty peaks, you’ll want to whip it up as a last step in your decorating process vs. a make-ahead recipe. You can store the Marshmallow Meringue for up to two days in the refrigerator if you’re planning on using it as a filling, it just won’t be as spreadable and easy to work with for frosting and piping. 

My favorite part about using Marshmallow Meringue is breaking out my kitchen torch and toasting it. It’s exhilarating! If you’re in need of a good butane kitchen torch, here is the one I use. I’ve tried using other things to toast (matches, a lighter, etc), but nothing holds a candle to a trusty kitchen torch. So if you want to toast this meringue, you’ll need one. Something that does not work for toasting this Marshmallow Meringue? The oven. It’ll melt your meringue into soup, so don’t even think about it.

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Marshmallow Meringue Frosting

A homemade alternative to store bought marshmallow creme, using only four ingredients. Perfect for frosting cakes and cupcakes, piping decorations, and using as a filling. Tastes even better when toasted with a kitchen torch!

Cook Time 10 minutes

Servings 4 Cups

Ingredients

• 4 large egg whites
• 1 Cup (200g) granulated white sugar
• 1/2 tsp cream of tartar
• 1 tsp pure vanilla extract

Instructions

• Fill a medium saucepan with an inch or two of water and bring it to a simmer over medium heat. Whisk together the egg whites, granulated sugar, and cream of tartar in a heatproof bowl, then place it on top of the simmering saucepan. Make sure that the bottom of the bowl does not touch the water. Alternatively, you can use a double boiler for this part.
• Whisk the egg white mixture continuously until the sugar and cream of tartar are dissolved, about 4 minutes. It will thin out and be very frothy on top.
• Remove the mixture from the heat and add it to a stand mixer fitted with the whisk attachment (you can use a hand mixer for this part as well). Add the vanilla, then beat on high speed for about 5 minutes. You’ll know it’s ready when it looks glossy with stiff peaks. To test it, dip your whisk attachment into the meringue and make sure the peak holds.
• Use the Marshmallow Meringue immediately on cakes, cupcakes, or any dessert. You can frost with it, pipe with it, use it as a filling, or whatever you’d like before toasting with a kitchen torch (it tastes great untoasted too though).

Notes

Make Ahead Tips

1. If you’re planning on using this Marshmallow Meringue as a frosting or piping with it, I do not recommend making it ahead. Instead, whip it up right before you’re planning on frosting or piping. If you’re using it as a filling, you can store it in an airtight container in the refrigerator for up to two days.
2. After topping your baked goods with Marshmallow Meringue, you can store them at room temperature for up to 6 hours, after which I recommend storing them in the refrigerator. Do not freeze. 

Did you make this recipe? I want to know how it went! Leave a comment below or feel free to tag @sugarandsparrowco on Instagram and show me. I love to see what you create.

The post Homemade Marshmallow Meringue Frosting Recipe appeared first on Sugar & Sparrow.

I am a chocolate lover to the core, so when I decided to create a vegan version of my favorite chocolate buttercream recipe, I was extra careful to make sure that not an ounce of flavor was sacrificed in the process. Rest assured, this Vegan Chocolate Buttercream is every bit as delicious as the real deal – it’s the kind of buttercream that I have to hide from myself so I don’t end up eating spoonful after spoonful! Whether you enjoy it straight out of the bowl or pair it with a cake (this Vegan Chocolate Cake recipe is it’s soul mate), it’s a frosting that’s sure to satisfy. 

This Vegan Chocolate Buttercream recipe could not be easier to make, yet the results are outstanding – super silky, ultra decadent, and packed with chocolatey flavor goodness. It’s perfect for filling and frosting cakes, piping onto cupcakes, and pairing with anything that would be made better with chocolate buttercream. All it takes is five simple ingredients and about ten minutes of your time. 

It all starts with a good quality vegan butter. I love Earth Balance sticks for this recipe, but you can use whatever brand that takes your fancy. Just be sure that you like the flavor of the vegan butter you’re using, as it will end up flavoring the buttercream. Another ingredient that will impact the overall flavor of this Vegan Chocolate Buttercream is the non-dairy milk you choose. I absolutely love this recipe with unsweetened coconut milk and soy milk the most, but any non-dairy milk will do. 

This Vegan Chocolate Buttercream goes with anything that pairs well with chocolate, but my all-time favorite pairing is with this Vegan Chocolate Cake recipe. It is irresistible for a chocolate lover, vegan or not. Whatever you’re making this Vegan Chocolate Buttercream for, just beware – you’re gonna want to eat the extra by the spoonful. Consider yourself warned!

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Vegan Chocolate Buttercream

A silky smooth, decadent chocolate buttercream that's dairy-free and vegan. The perfect addition to cake, cupcakes, and anything that pairs well with chocolate buttercream.

Prep Time 10 minutes

Servings 3 Cups

Ingredients

• 1 Cup (227g) vegan butter, softened to room temperature I use Earth Balance sticks
• 3 1/2 Cups (420g) powdered sugar
• 1/2 Cup (42g) natural unsweetened cocoa powder
• 1/3 Cup (80ml) unsweetened non-dairy milk, room temperature
• 2 tsp pure vanilla extract

Instructions

• With a hand mixer or paddle attachment on your stand mixer, cream the vegan butter on medium-high until it’s creamy and light in color. About 5 minutes. 
• Add the powdered sugar, cocoa powder, unsweetened non-dairy milk, and vanilla extract. Mix on medium-low for a minute or two, scraping down the bowl and paddle as needed, until fully combined and silky smooth.

Notes

Make Ahead Tips: This buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency. 

Dairy-Free Milk Suggestions: My favorites to use with this recipe are unsweetened coconut milk and unsweetened soy milk. You are free to use any dairy-free milk you’d like, but make sure you like the taste of whatever milk option you choose, as it will end up flavoring the buttercream. 

Yield: This buttercream makes enough to:

• Frost 12-15 cupcakes with a piping bag
• Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake. To have enough for frosting and decorating as well, double the recipe. 

Did you make this Vegan Chocolate Buttercream? I want to know what you think and how you used it! Let me know in the comments below and feel free to tag @sugarandsparrowco in your Instagram photos to show me. I love seeing what you create!

The post Vegan Chocolate Buttercream Recipe appeared first on Sugar & Sparrow.

I am a firm believer that having a go-to vanilla buttercream recipe is essential for cake making, and this Vegan Vanilla Buttercream is the one I reach for when I’m in need of a trusty vegan frosting. Not only does it frost like a total dream, it also holds its shape beautifully when piped and can be easily tinted any color under the sun. Oh, did I mention it tastes amazing too? Cause that’s pretty important! 

There’s nothing complicated about this Vegan Vanilla Buttercream recipe, but the powerful vanilla flavor and silky texture make it seem complex. The truth is, I simply swapped out the dairy in my favorite (non-vegan) Vanilla Buttercream Recipe with vegan friendly ingredients and the results ended up being so perfect. It’s just four ingredients: a good vegan butter (I love Earth Balance sticks), powdered sugar, a quality vanilla extract, and your favorite unsweetened dairy-free milk. 

One of the secrets to success with this recipe is making sure your ingredients are room temperature before starting. That means you’ll need to take the non-dairy milk and vegan butter about an hour ahead of time so they can come to room temperature before you start the recipe. Want to really knock this recipe out of the park? Invest in a great quality vanilla for flavoring. You can use any kind of vanilla extract or paste, but I always use bourbon vanilla (I get mine from Trader Joe’s!) to give it a rich vanilla flavor. 

This Vegan Vanilla Buttercream is extra versatile in the sense that it can be used for filling cakes, frosting cakes extra smooth, piping cupcakes and intricate decorations, and any other kind of dessert that calls for buttercream. It’s as easy to work with as it is to make. It can be paired with any cake flavor (everything pairs well with vanilla!), but if you’re looking to make an all-vanilla cake be sure to check out my Vegan Vanilla Cake recipe! It’s a tried and true crowd pleasing combination. Enjoy!

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Vegan Vanilla Buttercream

A silky smooth, flavorful vanilla buttercream that's dairy-free and vegan! Perfect for pairing with cakes, cupcakes, and any dessert that pairs well with vanilla buttercream.

Prep Time 10 minutes

Servings 3 Cups

Ingredients

• 1 Cup (227g) vegan butter, softened to room temperature I use Earth Balance sticks
• 3 1/2 Cups (420g) powdered sugar
• 2 tsp pure vanilla extract
• 1 Tbsp unsweetened dairy-free milk, room temperature

Instructions

• With a hand mixer or paddle attachment on your stand mixer, cream the vegan butter on medium-high until it’s creamy and light in color. About 7 minutes. 
• With the mixer on low, add the powdered sugar one cup at a time, scraping down after each addition and making sure each cup is fully incorporated before adding the next one. 
• Add the vanilla and unsweetened dairy-free milk and mix on low for another minute until fully incorporated. 

Notes

Make Ahead Tips: This buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency. 

Dairy-Free Milk Suggestions: My favorites to use with this recipe are unsweetened coconut milk and unsweetened soy milk. You are free to use any dairy-free milk you’d like, but make sure you like the taste of whatever milk option you choose, as it will end up flavoring the buttercream. 

To Make It Extra White: After all ingredients have been incorporated, add 1-2 tsp of Americolor Bright White or icing whitener of your choice.  

Yield: This buttercream makes enough to:

• Frost 12-15 cupcakes with a piping bag
• Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake. To have enough for frosting and decorating as well, double the recipe. 

Did you make this Vegan Vanilla Buttercream? I want to know what you think and how you used it! Let me know in the comments below and feel free to tag @sugarandsparrowco in your Instagram photos to show me. I love seeing what you create!

The post Vegan Vanilla Buttercream Recipe appeared first on Sugar & Sparrow.