Raspberry Frosting – Easy
125 grams butter
3 cups Icing sugar (Confectioners Sugar/Powdered Sugar) sifted
1 tbsp PURE Vanilla Essence
½ Cup Crushed FRESH/FROZEN Strawberries
Using hand held electric mixer/beater, whip butter, ½ icing sugar and Vanilla until smooth and creamy. Then Add a little Crushed Raspberry and a Little of Remaining icing sugar – whipping each time until no more remaining.
Make sure your cake is completely cool before filling or topping.
Raspberry Frosting – Cream Delight
2 Cups QUALITY Whipping Cream
1-teaspoon PURE Vanilla extract
3/4-cup Icing sugar (Confectioners Sugar/Powdered Sugar) sifted
½ Cup Crushed Raspberries
Using hand held electric mixer/beater, whip together the cream, icing sugar and vanilla until you achieve your desired consistency. Fold in crushed Raspberries.
When you cake is COMPLETELY cool, fill or top and refrigerate until time to serve.
FOR AFFECT: Before serving, sprinkle each slice with a small amount of icing sugar or Drizzle WITH a small amount of melted chocolate. YUMMO!
Raspberry Frosting – Cream Cheese
250 Grams of Cream Cheese
250 grams softened Butter (Please do NOT use any margarine)
3 ½ cups Icing sugar (Confectioners Sugar/Powdered Sugar) sifted
½ Cup Crushed FRESH/Frozen Raspberries
1-Teaspoon Vanilla Essence
Using hand held electric mixer/beater, whip together the butter, cream cheese, vanilla essence and sugar until light fluffy then fold in Crushed Raspberries. Only top or fill a completely cooled cake and refrigerate until time to serve.
OPTIONS:
(1) If used to top a cake, melt a small amount of chocolate and drizzle over the topping.
(2) Crush some Pecan Nuts or other nuts and sprinkle over topping.
(3) Sprinkle with Shredded Coconut (Toasted or as is)