![]() ![]() You can do the same you can use plain buttercream and skip the raspberries or you can add the raspberries in the beginning, as these recipes instruct, for a pale pink frosting to use on both the inside and the outside of the cake.) (Note: I used plain buttercream in my filling, then added the raspberries to the frosting just for the outside so it would look extra pink. Press the mixture through a strainer to remove the seeds and mix the purée into the frosting to tint it pink. Purée the raspberries in a blender until smooth.If the frosting starts to separate or curdle, keep beating! It should smooth out. Beat until the egg whites form stiff peaks. Remove from the heat and either transfer to a stand mixer or get out an electric hand mixer. Use a whisk to beat the mixture over the heat until the sugar has entirely dissolved. For the frosting: Pour the egg whites and sugar into a bowl of a double boiler.Once fully cooled, stick them in the freezer while you make the frosting (this is optional but makes them easier to frost). Let the cakes cool for 20 minutes on a rack before inverting them.Bake for 25 to 30 minutes, or until a tester inserted into the center of the cake comes out clean. Divide the batter equally among prepared pans.Slowly add the dry ingredients to the butter/sugar/egg mixture, alternating with the milk/extract. Mix together the milk and vanilla and set aside. In a separate bowl, whisk together the salt, flour, and baking powder.Continue to beat on medium speed, adding eggs one at a time until each is incorporated.In the bowl of a stand mixer or beating vigorously with a wooden spoon, cream butter and sugar until light and fluffy.Butter and flour the bottom and sides of three 8-inch cake pans and tap out the excess flour. ![]()
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