Raspberry Cream Frosting (Fruit-Sweetened, No Added Sugar) Recipe #187165
A wonderful, not excessively sweet no-sugar-added frosting created to go on the Gluten-Free 2-Layer Butter Cake with Red Raspberry Filling (#187147) that I posted separately. Must be used immediately after making it, so whip it up right before you're going to serve the cake. This is not a frosting in the Duncan Hines sense of the word - It is slightly firmer than whipped cream but not as dense as buttercream. It's a light and airy topping that is fabulous on fresh fruit or cupcakes in addition to cake.
10 min | 10 min prep
SERVES 10
- 1/2 cup seedless raspberry jam (fruit-sweetened, no sugar added)
- 1 1/2 teaspoons vanilla extract
- 2 cups heavy whipping cream
- 2-3 drops red food coloring (optional) or beet juice (optional)
- Use an electric mixer or electric beater to whip the jam and vanilla smooth.
- Stir in the cream and, if desired, a few drops of red food coloring or beet juice.
- Increase the mixer speed to medium-high and whip until the cream is stiff. When it has the light, airy consistency of whip cream, continue whipping it for one minute longer to give it a firmer texture. Use immediately.
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5 stars