Raspberry Frosting
Raspberry Frosting
Open in full-screen mode

Raspberry Frosting

Preparation
20 MIN
Cooking
5 MIN
Cooling
2 H
Makes
4 cups (1 litre)
Freezes
Share

Ingredients

Preparation

  1. In a saucepan over medium heat, melt ¼ cup of the butter. Add the flour and cook for 1 minute, stirring constantly. Add the raspberry purée and bring to a boil, stirring with a whisk. Simmer over low heat for about 1 minute or until it thickens.
  2. Pour into a large bowl, cover with plastic wrap directly on the surface to prevent the formation of a skin and cool to room temperature.
  3. Add the sugar and the remaining butter (1 ¼ cups). With an electric mixer, beat at medium-high speed for about 5 minutes or until the frosting is smooth and creamy (see note).
  4. The raspberry frosting keeps for up to 3 days at room temperature or in the refrigerator. If refrigerated, let warm to room temperature and beat again to restore its creaminess.

Note

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.

Good with...

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum