Sunday, July 17, 2011

Fresh Raspberry Frosting

I have so so happy that my raspberries have finally been ready to pick. The kids love to search for them in the bushes and gather big bowls full. This recipe is so simple, but flavorful and fresh that it will impress anyone who gets a taste. It is also really versatile. Above I put it on a chocolate bunt cake. It is also awesome on a lemon cake as seen below. Add it to your favorite cake and enjoy!!

Here is my frosting just as I have thrown in the berries. I love the swirls of flavor and color coming out!!

Here we are one it is all mixed in. I love the natural color it makes, so bright and fresh!

Here it is on top of a lemon cake. I just poured big spoonfuls around the top of the cake and let it drizzle down the edges. Then I topped it off with some whole raspberries so those eating it would know what flavor is was. Mmmmmm raspberries!!

Fresh Raspberry Frosting
1/2 Cube Butter melted
1 tsp Vanilla
1 Cup Raspberries
Powdered Sugar

Combine the melted butter and vanilla then start to mix in your powdered sugar. The reason I didn't put an amount is because it depends on how juicy your raspberries are. Add about 2 cups powdered sugar and mix together. Once combined throw in you raspberries and start stirring to break them up. Now add powdered sugar or milk to get the quantity and consistency you would like. If you want to drizzle it over a bunt cake it should be a thinner consistency. Because the juice will continue to come out of the raspberries frost your cake right before serving.

1 comment:

  1. I think I could probably eat that whole cake. Mmmm.