Preppy Kitchen · by John Kanell★ 5.0 (278)
Raspberry Buttercream Recipe
NUTRITION · PER SERVING140M COOK
CAL 57%·PRO 2%
CARBS 156G54% OF CAL
3G FIBER149G SUGAR4G OTHER
FAT 61G48% OF CAL
38G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright pink buttercream made from fresh raspberries and lemon juice. Use it to frost cakes, cupcakes, or macarons.
condimentamerican🥣 mixer🥄 saucepangluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 3- 1 cup raspberries ((120g))
- 3 tablespoons fresh lemon juice
- 1 pound confectioner's sugar ((450g/ about 4 cups))
- 1 cup unsalted butter (room temperature (226g))
At a glance
PER SERVING · TIME 140M
CAL 57%·PRO 2%
CARBS 156G54% OF CAL
3G FIBER149G SUGAR4G OTHER
FAT 61G48% OF CAL
38G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 11mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 99mg
- Calcium
- 27mg
- Iron
- 0.30mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 11MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.