Butterfly with Raspberry Buttercream
Preparation in 15 minutes
Ingredients
1 box of Kambly Butterfly
1 tsp vanilla extract
50 g soft butter
2-3 tbsp double cream
50 g icing sugar
30 g raspberries (puree 10-12 berries and use the remaining raspberries for decorating)
Preparation
-
Crush 10-12 berries.
-
Pass raspberry purée through a strainer.
-
Beat the butter, icing sugar, double cream and vanilla extract until creamy.
-
Fill buttercream into a small piping bag with toothed spout and sprinkle on the Butterfly.
-
Decorate raspberry slices with fresh raspberries and cover with Butterfly. Serve immediately.