Raspberry Filling And Or Frosting Recipes

RASPBERRY FROSTING

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.

THE BEST RASPBERRY BUTTERCREAM FROSTING

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

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).

RASPBERRY FILLING

Steps:

• Combine raspberries, sugar, 3/4 cup water, and lemon juice in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until reduced, 15 to 20 minutes. Remove saucepan from heat and strain through a fine-mesh strainer into a bowl. Pour mixture back into the saucepan.
• Mix remaining water and cornstarch together in a bowl until dissolved; add to raspberry mixture. Bring mixture to a boil; cook, stirring occasionally, until thickened, about 5 minutes. Cool filling in refrigerator, at least 30 minutes.

RASPBERRY FILLED VANILLA CUPCAKES

Steps:

• To make the cupcakes, Melt the butter in the microwave. Add cake mix, eggs and water to the butter in large bowl.Mix on low for 1 minute Then mix on high for 1 min.Pop them in the oven on 350 for 20 minutes.Let cool.
• For filling, in a medium sauce pan, combine water, sugar, flour and lemon juice and mix well.Heat and stir until mixture boils and thickens.Cool completely!Stir in raspberries. (Will make a lot!).
• To fill cupcakes, cut a small round out, fill with raspberry filling, then replace with what you cut out. Frosting will cover it up.
• For the frosting, Beat together the butter and sugar with an electric beater. Once well combined, add the vanilla and water. Beat until smooth and creamy.

RASPBERRY FILLING

Steps:

• In a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form. Spread between cake layers.

SPICE CAKE WITH RASPBERRY FILLING AND CREAM CHEESE FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8- or 9-inch round cake pans with baking spray with flour.
• Make and bake cake mix as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium bowl, beat cream cheese and butter with electric mixer on medium speed until fluffy. Beat in powdered sugar and vanilla.
• On serving plate, place 1 cake, rounded side down. Spread with 1 cup frosting. Sprinkle 1 cup of the raspberries over frosting. Top with second cake, rounded side up.
• Frost side and top of cake with remaining frosting. Arrange remaining 1 cup raspberries on top of cake along edge.
• In 1-quart saucepan, heat jelly over medium heat, stirring constantly, until melted. Brush melted jelly over berries. Garnish with mint leaves. Store covered in refrigerator.

FROSTED RASPBERRY BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Combine the flour, baking powder and salt. Combine the eggs, milk and vanilla. , Add the dry ingredients to the creamed mixture alternately with egg mixture, beating well after each addition. Divide dough in half; chill for 2 hours or until firm., Roll out one portion of dough into a 15x10-in. rectangle; carefully transfer to a greased 15x10x1-in. baking pan. Spread with raspberry filling. , Roll out remaining dough to 1/4-in. thickness. Cut into 1/2-in.-wide strips; make a lattice crust over filling. Bake at 350° for 30 minutes or until golden brown. Cool on a wire rack., In a small bowl, beat the butter, shortening, cream cheese and marshmallow creme until smooth. Gradually add the confectioners' sugar and milk until smooth. Drizzle over bars. Chill until set. Cut into bars.

FROSTED RASPBERRY BARS

Steps:

• Whisk flour, baking powder, and salt together in a bowl.
• Whisk eggs, milk, and vanilla together in a small bowl.
• Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add flour mixture in 3 batches, alternating with egg mixture, beating dough briefly after each addition. Divide dough in half and wrap in plastic wrap; chill for 2 hours or until firm.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 15x10-inch baking pan.
• Roll out 1 portion of dough into a 15x10-inch rectangle; carefully transfer to the prepared pan. Spread with raspberry pie filling.
• Roll out remaining dough to 1/4-inch thickness. Cut into 1/2-inch wide strips and weave into a lattice pattern over filling.
• Bake in the preheated oven until golden brown, about 30 minutes. Cool on a wire rack, about 1 hour.
• When bars are almost cool, prepare frosting. Beat cream cheese, marshmallow creme, butter, and shortening together in a bowl until smooth. Gradually add 1/2 cup plus 1 tablespoon confectioners' sugar and milk, beating until smooth. Drizzle over bars. Chill until set. Cut into bars.

RASPBERRY CREAM FROSTING (FRUIT-SWEETENED, NO ADDED SUGAR)

Steps:

• Use an electric mixer or electric beater to whip the jam and vanilla smooth.
• Stir in the cream and, if desired, a few drops of red food coloring or beet juice.
• Increase the mixer speed to medium-high and whip until the cream is stiff. When it has the light, airy consistency of whip cream, continue whipping it for one minute longer to give it a firmer texture. Use immediately.