Classic raspberry buttercream from The Cake Bible (page 233) by Rose Levy Beranbaum

  • lemons
  • red food coloring
  • Show all ingredients...
  • Serves : 4 cups

  • EYB Comments

    Use the book’s “Classic buttercream” or “Neoclassic buttercream” as the base for this recipe.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Use the book’s “Classic buttercream” or “Neoclassic buttercream” as the base for this recipe.

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