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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl cream the butter alone for about 7 minutes. | 2. Should be white light fluffy. | 3. While still beating sift in the icing sugar gradually a little at a time. | 4. Add egg yolks one at a time, beating well after each. | 5. Fold in raspberries, and lemon juice ( combined together.) | 6. Continue beating until smooth. | 7. This recipe makes about 2 cups whipped buttercream. | 8. -- | 9. My regular butter cream is the same except where there is the raspberries and juice, I use 1/4 cup whipping cream and 2 teaspoons vanilla. Folded in and then beaten again, same procedure. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	cup	unsalted	1368.0	62.856	42.744	115.2
icing sugar	4	cups	powdered	-	-	-	-
egg yolk	3			164.22	1.8309	8.0886	13.5354
raspberry	5	tablespoons		19.9875	4.5894	0.4612	0.2498
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.