Comments on: Freeze Dried Raspberry Buttercream Recipe

By: Whitney

Whitney — Thu, 29 Jun 2023 00:23:36 +0000

In reply to Sarbjit. That would totally work, Sarbjit! You'll actually want to use about 1/4 Cup of the powder. When you grind up the raspberries there's much less volume. Hope that helps!

By: Sarbjit

Sarbjit — Wed, 28 Jun 2023 15:23:22 +0000

Hi Whitney!

Would using a raspberry powder which has been made from freeze dried raspberries work just as well? They sell it on Amazon and I would love to skip having to grind the raspberries (I know I’m lazy) and would I still use 3/4 cup?

By: Whitney

Whitney — Fri, 14 Apr 2023 16:08:48 +0000

In reply to Marlous. Hi Marlous! If the buttercream is gritty, it just needs a few more minutes to mix together. Mix it on low speed for an additional 1-2 minutes to let the powdered sugar dissolve fully. You can also add an additional teaspoon or two of room temperature milk to help with dissolving. Hope that helps and your cake sounds so pretty!

By: Marlous

Marlous — Thu, 13 Apr 2023 09:47:22 +0000

I never made ‘American style’ buttercream and I’m not sure if it turned out the way it should?
The taste is amazing but the structure is a bit grindy, as if the powdered sugar hasn’t dissolved properly.
Is there a way to fix this or tips on what to do next time?
I’ll pair this buttercream with a heartshaped 4 layer coconutcake. On top some nice decorative piping in different shades of pink (added some pink/red food coloring to a part of the buttercream) and sprinkles.
Thank you for all the inspiration on your website and insta, so glad I found your account

By: Whitney

Whitney — Mon, 03 Apr 2023 15:42:31 +0000

In reply to Sarah. Yay, Sarah! I feel the same way about this frosting – I could totally eat it by the spoonful! I'm so glad you paired it with chocolate cake (such a great combo!) and it ended up being a crowd pleaser. Thanks so much for letting me know!

By: Sarah

Sarah — Sun, 02 Apr 2023 00:13:47 +0000

Quite possibly my most favorite butter cream now! I am not a huge frosting kinda girl; however, I could eat this by the spoonful! It was the absopurely the “icing on the cake” for an extra chocolate 9 inch cake I had made. I had enough softened butter to make 1.75× the recipe, but will definitely double the recipe to have even more between the layers! Everyone raved over the frosting and how it married with the chocolate cake! Thank you!!!

By: Whitney

Whitney — Sat, 02 Jul 2022 01:25:34 +0000

In reply to Laura. Hi Laura! You absolutely could - that sounds delicious! No need to change the amount of freeze dried powder you add to the cream cheese buttercream recipe unless you're doubling it or scaling it in any other way. Enjoy!

By: Laura

Laura — Fri, 01 Jul 2022 23:36:55 +0000

Could I add the freeze dried raspberries to your cream cheese icing and if so would need to change the amount ? I’m trying to make it for the inside of your lemon cake.

By: Whitney

Whitney — Wed, 15 Jun 2022 02:13:43 +0000

In reply to Desiree. Yay, Desiree! Thanks so much for letting me know!

By: Desiree

Desiree — Mon, 13 Jun 2022 00:06:07 +0000

We loved this buttercream! Yum!