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French Macarons with Jolanta – Raspberry buttercream



200 g cream cheese Philadelphia

100 g butter

260-280 g icing sugar (MELIS)

40 g raspberry powder 


  • Sift powdered sugar and raspberry powder together. Set aside.
  • Cream butter and cream cheese at medium speed in the bowl of an electric mixer for about 1 minute. With the mixer off, add all of the powdered sugar, and powdered raspberry in.
  • Mix on low speed until sugar is incorporated. Once they are incorporated, turn speed to medium and cream for 1-2 minutes until very fluffy. 
  • If the consistency of the frosting seems a bit runny, add more powdered sugar in it to make it thicker. If the consistency of the frosting seems too stiff, add more milk, only 1 teaspoon at a time, as necessary.
  • STORAGE: Store buttercream in the fridge for up to 1 week.

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