- I recommend salted butter, because the salt balances out the sugar really well. I also recommend using a European style butter if you can get your hands on it. French butter has more butter fat, and it makes the best desserts.
- Save your pennies and invest in a good quality stand mixer. You cannot whip frosting with a wooden spoon. So, please, stop trying to do that.
- This is a larger batch of frosting than what I generally mix for cupcakes. This is because I mixed this for my layer cake, and the layer cake with piped decorations uses more frosting. If you don’t want to pipe decorations or maybe have only 2 layers, you could cut the recipe by one third. Follow my basic American Buttercream recipe measurements, but add the same amount of Raspberries.
Some notes on the Raspberries: I get my freeze dried raspberries in Trader Joe’s, but they can be found in other markets and online. Pulverize in a food processor for best results.
Visit my All In One Cupcake recipe to see how to further hone your butter and weighing skills.
Check out this Seriously Moist Chocolate cake that pairs beautifully with this frosting.