Raspberry Buttercream Filling

I have always loved a bit of tartness when it comes to fillings and creams within pastries and cakes. One of my absolute favourite fruits is the beautiful raspberry! I will be taking you through a step by step of how to make an amazing Raspberry Buttercream filling – which can be used for your french macaron, cakes or even if you just wish to eat it on its own (Guilty!)


Ingredients :

  • 200 grams Margarine or Butter – at room temperature
  • 3 dl Icing Sugar
  • 2 egg yolks
  • 1 dl Mixed Raspberries – can use frozen as well, just make sure to strain of excess water


  1. Add icing sugar and margarin together in a bowl until blended completely.
  2. Add in the rest of the ingredients and whisk with an electric whisk and high speed until blended completely.
  3. Pour the buttercream into a piping bag and let chill for 10-15 minutes in the fridge until a little more stiff.
  4. Take out of the fridge and pipe onto your desired cookie, macaron, cake, and whatever else you love to eat ! 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s