@thescottishwife: 🍓✨ Raspberry Swiss Meringue Buttercream ✨🍓 Raspberry Purée • 3 cups raspberries (fresh/frozen) • 2–3 tbsp sugar • 1 tsp lemon juice (Cook 5–7 mins till soft, blend, strain seeds, simmer to reduce by half. Cool fully.) Buttercream (1.5x batch = ~5 cups) • 150g egg whites (about 5 large or carton) • 300g sugar • 340g unsalted butter, room temp • 1½ tsp vanilla • ½–¾ cup cooled raspberry purée Method: 1. Heat egg whites + sugar over simmering water till 160°F / no grains. 2. Whip to stiff glossy peaks, bowl cool to touch. 3. Switch to paddle, add butter gradually → vanilla. 4. Beat in raspberry purée 1 tbsp at a time till silky. #buttercream #caketok #thescottishwife #swis#swissmeringuebuttercreamingtok

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Friday 03 October 2025 12:42:21 GMT