Ingredients
12 portion(s)
Buttercream
- 100 g Butter, room temp
- 150 g icing sugar, add more if needed
Jam
- 250 g frozen raspberries
- 250 g raw sugar
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6
30min
Preparation 30minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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9
Recipe's preparation
Place 250g Raspberries & 250g Raw sugar into thermomix bowl "Closed lid"
Cook for 20 minutes at 100 degrees speed 2 MC on
Cook for a further 5minutes MC off at varoma temp speed 2
Please simmering basket on lid to avoid splatter
Once finished transfer to a jar and let cool at room temp
Add butterfly to the bowl, with butter and sugar and whip for 10-20 seconds on speed 4
Add more icing sugar is you feel the icing is too buttery.
Add 3 TBSP of raspbery jam to the bowl and mix on "Gentle stir setting" for 20 seconds to incorpate the jam (hopefully with a ripple effect)
Jam Prep
Buttercream
Accessories you need
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Butterfly
buy now -
Simmering basket
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Spatula TM5/TM6
buy now
Tip
Use this delicious icing on your melting moments or cakes.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentI made this and piped it onto raspberry...
I made this and piped it onto raspberry cheesecake.. yummo