Not at all. It's my standard buttercream, 2 cups Crisco or other stiff shortening, 2 bars salted butter, and 2 Tbsps vanilla in your mixer and cream till smooth. Slowly add one kilo (2.2 pounds) powdered sugar. I add about 1 to 2 cups at a time and first mix on low, then about a minute on 3 with my Kitchenaid before adding more. Do not whip because that adds too much air and makes it difficult to pipe. I'll have to look in my kitchen and get back to you about the raspberries. I live in Mexico and cannot...
We cannot always get fresh raspberries, so I used 1/2 of a one pound bag of frozen in the buttercream I gave you before. Hope this helps. Everyone who ate them LOVED them.
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