RASPBERRY FROSTING
This raspberry frosting is packed with real raspberry flavor! It's perfect for piping on cupcakes, smoothing on cakes, or with cookies!
Provided by Chelsey White
Categories Frosting
Time 10m
Number Of Ingredients 7
Steps:
- Beat 2 cups of unsalted butter on a medium speed for 30 seconds until smooth with a paddle attachment / stand mixer or a hand mixer.
- Mix in 1 tsp vanilla extract or vanilla bean paste and 1/2 tsp salt on a low speed.
- Slowly add in 7 cups of powdered sugar, 1 cup at a time. Alternate with 2/3 cup of heavy cream or milk, and mix on a low speed. I like to place a kitchen towel over my mixer to contain any powdered sugar clouds.
- Mix in 1/2 cup freeze dried raspberry powder and 1 Tbsp freshly squeezed lemon juice on a low speed.
- Mix on low until the ingredients are fully incorporated and the desired consistency is reached.
- If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
Nutrition Facts : Calories 1142 calories, Carbohydrate 131 grams carbohydrates, Cholesterol 193 milligrams cholesterol, Fat 71 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 44 grams saturated fat, ServingSize 1, Sodium 213 grams sodium, Sugar 127 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat
THE BEST RASPBERRY BUTTERCREAM FROSTING
We've taken our amazing Buttercream Frosting recipe to the next level by adding delicious fresh raspberries. It definitely is The Best Raspberry Buttercream Frosting you've ever tasted!
Provided by Two Sisters Crafting
Categories Frosting
Number Of Ingredients 8
Steps:
- Puree the raspberries and then run the pureed raspberries through a sieve. (You should have 1/2 cup of Raspberry puree.)
- Add the softened butter and the raspberry puree and mix until they are completely combined.
- Add half of the powdered sugar.
- Continue to beat on medium speed until the frosting is creamy.
- If the frosting is too thin, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2 cup at a time until you have the frosting at the desired consistency.
- If the frosting is too thick/dry, put a little bit of water in the raspberry puree container that you used and then add this liquid to the frosting 1 tsp. at a time until you get the desired consistency.
RASPBERRY FROSTING
Use this pretty-in-pink recipe to decorate our Lemon-Yogurt Cupcakes. Martha made this recipe on "Martha Bakes" episode 808.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Yield Makes 1 3/4 cups
Number Of Ingredients 4
Steps:
- Puree berries with granulated sugar in a food processor until smooth. Pass mixture through a fine sieve into a bowl, pressing on solids to extract as much liquid as possible.
- In another bowl, beat butter on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to medium and add confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in berry puree. Frosting can be stored in refrigerator up to 2 days; bring to room temperature and beat on low speed until smooth again before using.
RASPBERRY FROSTING
Raspberry Frosting is a from scratch buttercream made with butter, powdered sugar and raspberry jam! Perfect for topping cakes, cupcakes, or sweet rolls!
Provided by Karli Bitner
Categories Dessert
Number Of Ingredients 5
Steps:
- With an electric mixer, cream the butter until smooth.
- Add in 1 cup of the powdered sugar. Mix until combined.
- Add in the milk. Mix.Add in 1 more cup of powdered sugar. Mix well. Add in the vanilla. Mix.
- Scrape sides and add in the final cup of powdered sugar. Mix well.
- Add in the raspberry Jam and mix until combined and smooth.
Nutrition Facts : Calories 150 kcal, Carbohydrate 25 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 53 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
RASPBERRY JAM BUTTERCREAM
I love raspberry and this frosting did not disappoint. I used seedless raspberry preserves instead of jam. Pair it with your favourite chocolate cake and you're in heaven. I added a couple drops of pink food colour to enhance the natural colour of the raspberry jam in the finished product. This recipe is from the Culinary Concoctions by Peabody blog.
Provided by Roxanne J.R.
Categories Dessert
Time 10m
Yield 24 cupcakes
Number Of Ingredients 5
Steps:
- Place butter and jam in a mixing bowl of an electric mixer fitted with a paddle attachment.
- Cream butter and jam until well incorporated, about 2 minutes.
- Add powdered sugar, one cup at a time until you reach desired consistency.
- If frosting gets too thick you can add a little milk to thin it out.
- If you are not satisfied with the pink colour from the jam/preserves alone add in a drop or two of red food colour to intensify it.
Nutrition Facts : Calories 203.1, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.3, Sodium 3.5, Carbohydrate 34.5, Fiber 0.1, Sugar 32.6, Protein 0.1
RASPBERRY CREAM CHEESE FROSTING
This raspberry cream cheese recipe was just an experiment of mine one day, but I loved it! It is to die for on black bottom cupcakes, but use it for any type of cake you prefer. It covers 24 cupcakes or 1 cake.
Provided by Minnetonka Mom
Categories Desserts Frostings and Icings Cream Cheese
Time 10m
Yield 24
Number Of Ingredients 5
Steps:
- Beat cream cheese and butter in a bowl with an electric mixer until smooth. Add confectioners' sugar and raspberry extract; beat until smooth. Fold in raspberry jam.
Nutrition Facts : Calories 71.9 calories, Carbohydrate 6 g, Cholesterol 15.4 mg, Fat 5.2 g, Protein 0.7 g, SaturatedFat 3.3 g, Sodium 41.3 mg, Sugar 5.6 g
FRESH RASPBERRY BUTTERCREAM FROSTING
This frosting is sweet and tangy with a strong raspberry flavor. I adapted it from the Making Life Delicious blog. I used it on a chocolate cake for my daughter's 5th birthday. It was soo yummy!
Provided by KristiJoy
Categories Dessert
Time 30m
Yield 20-24 cupcakes
Number Of Ingredients 6
Steps:
- Put the raspberries in a small sauce pan and cook over medium heat stirring with a spoon until they break down into a sauce. Pour the sauce through a fine mesh strainer to take out the seeds and then put the seedless sauce back in the pot and simmer until it reduces to a 1/4 cup of very concentrated raspberry sauce. Set aside to cool.
- When the raspberry flavoring is room temperature, cream the butter in the bowl of a standing mixer using a paddle attachment. Then add about 2 cups of powdered sugar, the raspberry sauce, 1/2 teaspoon of fresh lemon juice and a pinch of sea salt. Process until smooth. Add another 1 1/2 cups of powdered sugar and continue to mix until it is spreading consistency adding milk if needed to make it less stiff.
- I adapted my frosting to make it vegan because my daughter is allergic to dairy. So I used expeller pressed coconut oil in place of the butter. I had to melt it slightly to remove the lumps as they wouldn't creamt together. It still came together very well. If the temperature was above 75 or so, the frosting might melt if using coconut oil. I also used coconut milk to thin in and it left tiny white lumps due to the acidity of the lemon juice. It would have worked better to use rice milk or even just water, probably.
CHOCOLATE-RASPBERRY FROSTING
Categories Chocolate Dessert Quick & Easy Raspberry Brandy Sour Cream Jam or Jelly Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 7
Steps:
- Stir chocolate in top of double boiler over simmering water until melted and smooth. Pour chocolate into large bowl. Cool to room temperature. Add sour cream, jam, corn syrup, framboise and vanilla to chocolate. Using electric mixer, beat until mixture is fluffy, smooth and light in color, about 3 minutes. Beat in butter. (Frosting can be prepared 2 hours ahead. Let stand at room temperature. Whisk frosting before using.)
RASPBERRY BUTTERCREAM FROSTING
Make homemade frosting with just a few ingredients and in just a few minutes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- Beat butter and powdered sugar in medium bowl on medium speed until smooth. Gradually beat in liqueur and vanilla until smooth and spreadable.
Nutrition Facts : Calories 286.9, Carbohydrate 33.3 g, Cholesterol 40.7 mg, Protein 0.2 g, SaturatedFat 9.7 g, ServingSize 1 Serving, Sodium 3.6 mg, Sugar 32.7 g
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