Raspberry Cream Cheese Buttercream

Ingredients

• 2 pints of raspberries

• 50 grams (1/4 cup) sugar

• Juice of 1 lemon

• 6 egg yolks at room temperature

• 4 sticks (2 cups) unsalted butter, softened

• 8 ounces of cream cheese

Preparation

1. Combine the 2 pints of raspberries, 1/4 cup sugar, and the juice of 1 lemon in a small saucepan over medium heat. Cook stirring occasionally until the raspberries have broken down and produced juice. Strain the mixture through a fine mesh strainer into a glass liquid measuring cup.

2. In the bowl of a stand mixer using the whisk attachment, beat the 6 egg yolks until they are pale yellow (about 2 minutes). Slowly poor the hot raspberry mixture into the egg yolks in about tablespoon increments while beating on high speed. Be careful not to add to much at once and beat between each addition.

3. Gradually beat in butter 1 tablespoon at a time. Once all butter has been added scrape down the bowl and slowly start adding the cream cheese (1 ounce at a time). Scrape down the bowl once all the cream cheese has been added and ensure the mixture is fully combined.

4. Cover (using plastic wrap directly on the surface of the frosting) and refrigerate until needed. Bring to room temperature before piping.

Notes

• Yield: 3 cups frosting

• This recipe goes with the lemon raspberry cupcakes. The cupcake recipe can be found here.