Today’s break from knitting comes courtesy of a kitchen experiment. I was thinking that raspberry-blackberry buttercream frosting would be delicious, but I couldn’t find any good recipes. We have a lot of cookbooks – Southern Living, Martha Stewart, etc.- plus I did a good amount of googling but didn’t find what I was looking for. So I decided to make my own. It only took three tries to figure out a pretty delicious frosting.
The first try was too runny. No amount of sugar-adding or setting in the refrigerator could help. For some reason, I thought adding several cups of fruit directly to the sugar and butter was a good idea. In retrospect, I’m not sure why that seemed like a good idea.
The second attempt was pretty good, but I didn’t like having the seeds in the frosting and I needed such a small amount of fruit to get the desired consistency, the frosting ended up not having enough flavor. So the final product involves pureeing fresh fruit so the frosting has a delicious, fresh flavor that is a good match to the chocolate cupcake.
The recipe yields enough frosting to generously frost 24 cupcakes (about 4 1/2 cups total). The cupcakes are devils food chocolate with four tablespoons of amareto added. Recipe below the fold.
- 1 cup Raspberries
- 1 cup Blackberries
- 1 1/3 cup Butter
- 3 cups Confectioners Sugar
Soften the Butter:
- Cut the butter into small pieces and place the cut pieces into the bowl you’re going to use to make the frosting. If you do this before you puree the fruit, the butter will be softened by the time your fruit is ready.
Puree the Fruit:
- Put a fine mesh strainer over a second bowl (not the bowl with the butter) and put a quarter to a third of your fruit in the strainer.
- Use the back of the spoon to mush the fruit. As you mush, the fruit breaks down and the delicious juice collects in the bowl while the seeds and such stay in the strainer.
- Once you’ve mushed up this first portion ofyour fruit, add more and keep mushing. Keep adding and mushing until your two cups of fruit have been pureed. If needed, you can scrape the seeds and excess out in between portions of fruit ( I didn’t need too, but I have a big strainer. If you have a little strainer, you’ll probably need to scoop the seeds and gunk out at least once).
- After all the fruit has been mushed, you should have 1/2 cup of pureed fruit juice.
- Blend your wet ingredients (1 1/3 cup butter and 1/2 cup juice using an electric mixer
- Tip: Learn from my mistakes – don’t just dump the entire 1/2 cup of fruit in with your butter. Put in a little bit at a time while whipping the butter. Otherwise, you’ll find yourself determining which cleaning product best gets fruit off kitchen walls.
- Once your fruit juice and butter are blended together, begin adding the sugar 1 cup at a time.
- Once the first cup is well blended, add the second. Once the 2nd cup is well blended, look at your frosting. If it’s still pretty thin, go ahead and add the whole 3rd cup. If it’s looking prettying fluffy already, you may want to add only half of the third cup and then check your consistency.
- You can add more sugar if the frosting isn’t as fluffy as you’d like it to be, but in experimenting, I found that three cups sugar with 1 1/3 sticks butter and 1/2 cup fruit juice makes a great frosting.