Raspberry Icing Recipes

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CHOCOLATE-RASPBERRY ICING



Chocolate-Raspberry Icing image

I was looking for an icing recipe for a long time that used fresh raspberries as well as chocolate. However, no such thing seemed to exist, so I came up with this one! It tastes amazing with chocolate anything, and has a really prominent fruity flavor. So, here's my recipe for chocolate-raspberry icing! I used this icing to make an amazing chocolate cake.

Provided by Jessica Black

Categories     Desserts     Frostings and Icings     Chocolate

Time 20m

Yield 10

Number Of Ingredients 7

1 ¼ cups fresh raspberries
⅔ cup white sugar
1 tablespoon lemon juice
1 cup powdered sugar, or more as needed
½ cup milk
4 tablespoons salted butter
1 ½ tablespoons cocoa powder, or more to taste

Steps:

  • Bring raspberries, sugar, and lemon juice to a boil in a medium saucepan. Reduce heat to medium and let simmer, stirring occasionally, for 5 minutes. Strain and let cool for 5 minutes.
  • Add powdered sugar, milk, butter, and cocoa powder. Whisk until smooth; taste and adjust flavorings as needed.
  • Beat with a whisk for a thick and creamy icing. Let cool before using.

Nutrition Facts : Calories 156.6 calories, Carbohydrate 28.6 g, Cholesterol 13.2 mg, Fat 5.1 g, Fiber 1.3 g, Protein 0.7 g, SaturatedFat 3.1 g, Sodium 38 mg, Sugar 26.9 g

RASPBERRY FROSTING



Raspberry Frosting image

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

2 cups unsalted butter, room temperature (434 grams; 1 lb box)
1/2 tsp salt (3 grams)
1/2 tsp vanilla extract (3 grams)
7 cups powdered sugar (907 grams; 2 lb bag)
2/3 cup heavy cream (or heavy whipping cream) (150 grams)
1/2 cup freeze dried raspberry powder
1 Tbsp freshly squeezed lemon juice; about 1/2 small lemon (12 grams) - optional

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



The Best Raspberry Buttercream Frosting image

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

1 cup of Butter - softened (we used Salted Sweet Cream Butter)
5 cups of Powdered Sugar
1 6oz. clamshell of Raspberries
Decorating Bags
Wilton 2D Decorating Tip
Mixer
Small Blender/Food Processor
Food Sieve/Strainer

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



Raspberry Frosting image

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

3/4 cup fresh raspberries
1 tablespoon granulated sugar
1 1/2 sticks (3/4 cup) unsalted butter, room temperature
2 cups confectioners' sugar, sifted

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 JAM BUTTERCREAM



Raspberry Jam Buttercream image

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

1 cup unsalted butter, at room temperature
6 -8 cups confectioners' sugar
1/2 cup seedless raspberry jam
milk (optional)
red food coloring (optional)

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 BUTTERCREAM FROSTING



Raspberry Buttercream Frosting image

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

1/3 cups butter or margarine, softened
3 cups powdered sugar
1/2 cup raspberry liqueur or raspberry syrup
1/2 teaspoon vanilla

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

RASPBERRY CREAM CHEESE FROSTING



Raspberry Cream Cheese Frosting image

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

1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
1 cup confectioners' sugar
½ teaspoon raspberry extract
1 tablespoon seedless raspberry jam

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

SOFT SUGAR COOKIES WITH RASPBERRY FROSTING



Soft Sugar Cookies With Raspberry Frosting image

In 1994, Lofthouse Cookies hit American grocery store shelves like a frosted meteorite. If you grew up in the suburbs, then you may have had one: soft, cakey, melt-in-your-mouth. Unlike their clamshell counterparts, which contain margarine, these homemade versions are made with butter and cream cheese, both of which add wonderful flavor that margarine alone does not. Be sure to freeze your dough for the full 15 to 20 minutes: Not only does this chill the fat, helping the cookies maintain their shape in the oven later, but it also allows the flour to hydrate and the flavors to concentrate. A relic of childhood shored into the present, these cookies are not unlike the tops of vanilla cupcakes, devoid at last of their dry, frosting-less bottoms. Freeze-dried raspberries lend a welcome tartness to the buttercream, not to mention a plush, candy-pink hue. (Watch Eric Kim make his Soft Sugar Cookies With Raspberry Frosting here.)

Provided by Eric Kim

Categories     cookies and bars, dessert

Time 55m

Yield About 15 cookies

Number Of Ingredients 14

1/2 cup/115 grams unsalted butter (1 stick), at room temperature
3 ounces/85 grams cream cheese, at room temperature
1 cup/200 grams granulated sugar
1/2 teaspoon kosher salt
2 large eggs, at room temperature
1 tablespoon vanilla extract
2 1/4 cups/285 grams cake flour
2 teaspoons baking powder
Sprinkles, for garnish
1 cup/30 grams freeze-dried raspberries, finely ground in a food processor or spice grinder
1 cup/225 grams unsalted butter (2 sticks), at room temperature
2 cups/245 grams confectioners' sugar
1 teaspoon vanilla extract
Pinch of kosher salt

Steps:

  • Make the cookies: In a large bowl, using a spoon, cream the butter, cream cheese, sugar and salt until smooth and fluffy. Add the eggs and vanilla extract, and whisk to incorporate some air and to dissolve the sugar crystals, about 1 minute. Stir in the flour and baking powder until just incorporated.
  • Heat oven to 350 degrees and line two rimmed sheet pans with parchment paper. Using two spoons or a cookie scooper, plop out 2-tablespoon/50-gram rounds spaced a couple of inches apart. (You should get about 7 to 8 cookies per sheet pan.) Place the sheet pans in the freezer for 15 to 20 minutes until the dough is no longer sticky and easier to handle.
  • While the dough chills, make the frosting: In a fine-mesh sieve set over a medium bowl, sift the ground raspberries, using a spoon to help pass them through, until most of the ruby-red powder is in the bowl and most of the seeds are left behind in the sieve. (Discard the seeds.)
  • To the bowl, add the 1 cup butter, confectioners' sugar, vanilla extract and salt and, with an electric hand mixer, mix on low speed until the butter absorbs the sugar. Then, turn the speed up to high and beat until the frosting doubles in size, about 2 minutes, scraping down the sides of the bowl with a rubber spatula to ensure all the ingredients are incorporated. Transfer the frosting to a small container, cover tightly, and set aside. (You should have about 2 cups of frosting.)
  • Remove the sheet pans from the freezer. Roll the chilled dough into even balls and flatten them slightly with your fingers so they're about 2 inches wide and 1 inch high. Bake the cookies for 13 to 15 minutes, rotating the pans and switching racks halfway through, or until they no longer look wet on top, are still light in color and spring back to the touch. They will puff up and crack slightly. Let cool completely on the sheet pan. (They will continue to cook as they sit.)
  • Using a butter knife or offset spatula, frost each cooled cookie with the raspberry frosting and adorn with the sprinkles.

FRESH RASPBERRY BUTTERCREAM FROSTING



Fresh Raspberry Buttercream Frosting image

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

12 ounces raspberries (fresh or frozen)
1/2 cup unsalted butter, room temperature
3 1/2-4 1/2 cups powdered sugar
1 pinch sea salt
1/2 teaspoon fresh lemon juice
1 -2 tablespoon milk (if needed)

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.

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