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Member recipe

Rasberry Butter Cream

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Prep: 5 minutes Cook:

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For 1 layer cake

Fruitful, good with Victoria sponge cake.

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  • Butter 56 g, softened
  • Powder sugar 3-5 tbsp
  • Salt pinch
  • Rasberry jam (pasty / thick ones, 50% fruit in jam the best) 1/2 cup


  1. Put butter, salt, jam in a mixing bowl, whisk.

  2. Add sugar in according to your taste. (The jam is already sweet!)

  3. Whisk until in loosens up and become fluffy, don't over mix.

  4. Pipe on cupcakes / spread on layer cakes... However you like.

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