Raspberry Italian Meringue Buttercream
Anything raspberry holds a special place in my heart. I have memories of eating rows of these plump tart fruits as a kid. Baba and Papa (my grandparents) had two long rows of raspberries. We had enough room to weave our way through the path but still snagged our skin and clothes on the thorns while trying to avoid the bees.
Makes 4 ½ cups
1 recipe of Italian Meringue Buttercream
½ to ¾ cup raspberry puree (depends how much raspberry flavor you want)
Directions for raspberry puree:
This puree can be made in advance.
12 oz. bag of frozen raspberries, thawed or frozen
¼ to ½ cup of sugar (depends how sweet you like it)
Frozen Berries: If you don’t have the time to thaw the raspberries, you can add the frozen berries to a saucepan; let simmer. Add sugar until dissolved. Continue to simmer until slightly thickened. Press through a sieve to remove the seeds.
Thawed Berries: Puree the raspberries in a blender or food processor. Strain the mixture through a fine mesh sieve into a saucepan to remove the seeds. Whisk in the sugar, and heat, stirring frequently until the sugar is dissolved or the mixture boils. This should thicken up slightly while cooking on stove with the lid off. Remove from heat and cover and chill.
Incorporate your desired amount of puree to your already made Italian Meringue Buttercream.