Raspberry Frosting

Raspberry Frosting

  • Preparation 20 min
  • Cooking 5 min
  • Cooling 2 h
  • Makes 4 cups (1 litre)
  • Freezes Yes
Featured in RICARDO Magazine (SPRING 2015)

Categories

Ingredients

    • 1 ½ cups (340 g) unsalted butter, softened
    • cup (47 g) unbleached all-purpose flour
    • 1 cup (250 ml) raspberry purée, strained to remove seeds
    • 1 ¼ cups (260 g) sugar

Preparation

Note from Ricardo

The sugar will take about five minutes to dissolve into the cream. Although the texture may seem right sooner, beat for a full five minutes for best results.

Personal Note