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Raspberry or Mango Frosting

Name: Raspberry or Mango Frosting
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 500 ml (2 cups)
Ingredients: 3/4 cup (180 ml) unsalted butter, softened; 2 1/2 tablespoons (37.5 ml) unbleached all-purpose flour; 1/2 cup (125 ml) mango purée; 2/3 cup (150 ml) sugar

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Preparation: 20 MIN
Cooking: 5 MIN
Cooling: 1 H
Makes: 500 ml (2 cups)

Ricardo's recipe : Raspberry or Mango Frosting

Ingredients
Preparation

Ingredients

3/4 cup (180 ml) unsalted butter, softened
2 1/2 tablespoons (37.5 ml) unbleached all-purpose flour
- 1/2 cup (125 ml) mango purée or
- 1/2 cup (125 ml) seedless raspberry purée
2/3 cup (150 ml) sugar

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Preparation

In a saucepan, melt 60 ml (¼ cup) of butter. Add the flour and cook for 1 minute, stirring constantly. Add the fruit purée and bring to a boil, stirring with a whisk. Simmer gently for about 30 seconds, stirring constantly.
Pour into a bowl, cover with plastic wrap directly on the mixture and let cool to room temperature.
Add the sugar and the remaining butter and beat with an electric mixer for about 5 minutes or until the frosting is smooth and creamy.

Note

This frosting will keep for about 3 days at room temperature or refrigerated. In the latter case, let cool to room temperture and beat again to restore its smoothness.