RASPBERRY FROSTING MADE WITH JAM RECIPES
RASPBERRY JAM BUTTERCREAM RECIPE - FOOD.COM
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.
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 24 cupcakes
Number Of Ingredients 5
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, FatContent 7.7, SaturatedFatContent 4.9, CholesterolContent 20.3, SodiumContent 3.5, CarbohydrateContent 34.5, FiberContent 0.1, SugarContent 32.6, ProteinContent 0.1
RASPBERRY CREAM CHEESE FROSTING RECIPE | ALLRECIPES
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
Total Time 10 minutes
Prep Time 10 minutes
Yield 24 servings
Number Of Ingredients 5
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, CarbohydrateContent 6 g, CholesterolContent 15.4 mg, FatContent 5.2 g, ProteinContent 0.7 g, SaturatedFatContent 3.3 g, SodiumContent 41.3 mg, SugarContent 5.6 g
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