"If you have a strong aversion to cream cheese, feel free to replace with an additional 1/2 cup (1 stick) butter This is enough frosting to generously frost the cake as shown (between the layers only)...."
INGREDIENTS
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Raspberry Buttercream:
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1/2 cup (1 stick) unsalted butter
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4 oz (1/2 package) cream cheese
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3 1/2 cups powdered sugar
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3 Tbsp raspberry jam (preferably pure fruit, no additional sugar)
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1 teaspoon vanilla
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1/4 teaspoon salt
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1 Tablespoon milk or cream
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pink food coloring (optional)