Raspberry Swiss Buttercream on Chocolate Cupcake

It was time to make a new flavour and add it to my collection of buttercream flavours.

I personally love berries so I decided to try to make a raspberry Swiss buttercream.
I used the same method I use for strawberries.
Cook the raspberries down until it's concentrated and mash it up.
The more it's cooked down the better so you remove as much liquid as possible and left with flavour.

Even though the puree is about the same color as the strawberry one, the difference in the buttercream colour is huge.
I've never had such a dark deep beautiful red color before with strawberries.

I also find I have to use more raspberries then I do strawberries when flavouring buttercream.
It seems like out of the 2 berries I've tried so far, strawberry is the strongest flavour so you don't have to use too much of it.

An other difference between the raspberries and strawberries is the number of seeds. For such a tiny berry, there is a ridiculous amount of seeds in it.
Honestly, seeds makes the flavour feel more real but it's a pain to pipe roses as the seeds get stuck in the piping. I also feel like the seeds add more fibre so if possible I would like to keep it in.

My co-workers loved the result. As always, the sweetness is at such a level that people don't feel guilty eating multiple cupcakes so they went back for seconds.
I also asked them about the seed and no one seemed to care if there's seeds vs no seeds.

So my conclusion about this flavour, if requested, I can seed the raspberry puree and use the 1M tip for piping the cupcakes.
If I'm using it within cakes or just a circular tip, then I can leave the seeds in if they do not make a request.

Right now, I take personal orders from friends and family for cakes and cupcakes as I continue to grow the number of flavours I can create on a consistent basis.

One day I'll open up a store ;)

Categories: Baked Goods, Buttercream, Cake Decorating, Cupcakes