Recently, I made a big batch of buttercream. After using it to frost a cookie cake, I looked at the leftovers and decided they were destined for greater things in life than to languish at the back of the fridge. So, I made a raspberry version and a chocolate version, and threw half a vanilla bean in each one! You don’t have to use fresh buttercream, you could certainly use store-bought frosting.
2 cups buttercream
1 cup fresh raspberries
1 teaspoon lemon juice (not shown)
2 tablespoons cocoa powder
2 tablespoons boiling water (not shown)
1 vanilla bean
Firstly, put on a kettle of water to boil. Now, take the vanilla bean, and lay it on a cutting board. Grab a paring knife. Carefully split it vertically down the middle,
then open up the sides,
and with the edge of the knife (the blunt side, not the blade), scrape out the caviar.
I approach extracting vanilla caviar with the same seriousness a surgeon approaches open heart surgery. I love vanilla beans so much. Next, wash the raspberries, pour the lemon juice on them,
and then mush them up!
(gratuitous nail shot, because my nails match the berries!)
Yes, I am using a beater. I didn’t have a potato masher on hand, and forks are so unwieldy, so I used a beater and it worked just fine! Pour the boiling water into the cocoa powder,
and whisk it with a fork or small whisk, until it forms this beautiful paste.
See, I could slap this on a cupcake and be the happiest person in the world. Ain’t it purty? Throw half the vanilla caviar into one bowl of cream, and the other half into the other bowl.
That sentence reads weirdly. Is that gramatically correct? I think it is. Add in the raspberry and chocolate to their respective bowls, and beat them together.
The raspberry isn’t as smooth and silken as the chocolate, but dang, is it good. Tomorrow I’ll post recipes for each of these creams, but honestly, if you just wanted to eat them with a spoon, I wouldn’t blame you!