Raspberry Buttercream Frosting
- 2 cups frozen raspberries, thawed
- 6 egg whites
- 2 cups granulated sugar
- 2 cups unsalted butter (4 sticks), softened
- Puree the thawed berries in a food processor, then strain the mixture through a fine mesh sieve, discarding the seeds.
- Place the puree in a small pot and cook on medium-low heat until thickened and reduced by about half. You should have about 1/4 cup of cooked puree. Set aside to cool.
- Place the egg whites and sugar in a large mixing bowl set over a pot of simmering water.
- Cook, whisking occasionally, until the mixture is smooth, thin, and translucent, and it no longer feels gritty when rubbed between the thumb and forefinger.
- Remove the bowl from the heat and whisk on medium-high speed until fluffy and stiff, and no hint of warmth remains when you place your hand on the side of the bowl.
- Add the butter, a tablespoon at a time, whipping after each addition. If the mixture seems runny, place it in the refrigerator for 10 to 20 minutes, then re-whip. When all the butter has been added and the mixture is fluffy and spreadable, stir in the cooled raspberry puree until fully incorporated.
Recipe from bakingamoment.com