Raspberry Buttercream Frosting

Makes: 15-18 cupcakes Prep time: 30 minutes How to Make The Best Raspberry Buttercream Frosting For the Raspberry Buttercream Fosting, you will need 1 cup of Butter – softened 5 cups of Powdered Sugar 6 oz. fresh Rasberries Decorating Bags Wilton 2D Decorating Tip Mixer Small Blender/Food Processor Food Sieve/Strainer directions Puree the raspberries and Read More

best-raspberry-buttercream-frosting-main

Makes: 15-18 cupcakes

Prep time: 30 minutes

How to Make The Best Raspberry Buttercream Frosting

For the Raspberry Buttercream Fosting, you will need

  • 1 cup of Butter – softened
  • 5 cups of Powdered Sugar
  • 6 oz. fresh Rasberries
  • Decorating Bags
  • Wilton 2D Decorating Tip
  • Mixer
  • Small Blender/Food Processor
  • Food Sieve/Strainer

directions

  • Puree the raspberries and then run the pureed raspberries through a sieve. You will need approximately 1/2 cup of raspberry puree. The 6 oz. clamshell of Raspberries equals about 1 1/2 cups of whole Raspberries. This amount of whole Raspberries will give you the 1/2 cup of puréed Raspberries that you need for the frosting.
  • In a mixer, add the powdered sugar. We don’t sift it. If it is really lumpy, we use the mixer paddles to break it up. Add the softened butter and cream together on low speed until the powdered sugar and butter are completely combined. Continue to beat on medium speed until the frosting is creamy. Add the 1/2 cup Pureed Raspberries. This can be a “wet” frosting, if it is too thin, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2 cup at a time until you have the frosting at the desired consistency. If the frosting is too thick/dry, put a little bit of water in the raspberry purée container that you had and then add this liquid to the frosting 1 tsp. at a time until you get the desired consistency.
  • How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough Best Raspberry Buttercream Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. If you swirl on the frosting with a pastry bag like we have done here, you should be able to frost 15-18 cupcakes depending on the size of the swirl.

Raspberry Butterceam Frosting recipe taken from Two Sisters Crafting

Chocolate Angel Food Cupcakes with Raspberry Frosting

Makes: 14-16 cupcakes Prep time: 35 minutes Cooking time: 20 minutes cupcake ingredients 3/4 cup + 2 Tbsp (182g) granulated sugar 1/4 cup + 3 Tbsp (56g) cake flour 2 Tbsp (11g) cocoa powder 1/8 tsp salt 6 large egg whites (212g), at room temperature* 2 1/2 Tbsp (37ml) warm water 3/4 tsp vanilla extract Read More

raspberry__cake

Makes: 14-16 cupcakes

Prep time: 35 minutes

Cooking time: 20 minutes

cupcake ingredients

  • 3/4 cup + 2 Tbsp (182g) granulated sugar
  • 1/4 cup + 3 Tbsp (56g) cake flour
  • 2 Tbsp (11g) cocoa powder
  • 1/8 tsp salt
  • 6 large egg whites (212g), at room temperature*
  • 2 1/2 Tbsp (37ml) warm water
  • 3/4 tsp vanilla extract
  • 3/4 tsp cream of tartar

directions

  1. Preheat oven to 350 degrees. In a food processor, pulse sugar until super fine, about 2 minutes (if you don't have a food processor caster sugar should also work). In a mixing bowl, sift together half of the sugar, the cake flour, cocoa powder and the salt.
  2. In a large mixing bowl, whisk together egg whites, water, vanilla extract and cream of tartar until well combined, about 2 minutes. Switch to a hand mixer and whip mixture on medium speed while slowly adding remaining sugar to mixture, until medium peaks form (see link here for what medium peaks are). Sift just enough of the flour mixture in to evenly dust the top of the egg white mixture and using a spatula gently fold flour layer into egg white mixture and continue this process until all of the flour mixture has been incorporated (I did this in probably 12 batches).
  3. Divide batter among paper lined muffin cups, filling each cup nearly full. Bake in preheated oven 18 - 20 minutes, until toothpick inserted into center of cupcake comes out clean. Cool completely then spread Chocolate Cream Cheese Whipped Cream over cupcakes just before serving, dust with cocoa if desired and top with fresh fruit.

For the Raspberry Buttercream Fosting, you will need

  • 1 cup of Butter – softened
  • 5 cups of Powdered Sugar
  • 6 oz. fresh Rasberries

directions

  • Puree the raspberries and then run the pureed raspberries through a sieve. You will need approximately 1/2 cup of raspberry puree.
  • In a mixer, add the powdered sugar. We don’t sift it. If it is really lumpy, we use the mixer paddles to break it up. Add the softened butter and cream together on low speed until the powdered sugar and butter are completely combined. Continue to beat on medium speed until the frosting is creamy. Add the 1/2 cup Pureed Raspberries. This can be a “wet” frosting, if it is too thin, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2 cup at a time until you have the frosting at the desired consistency. If the frosting is too thick/dry, put a little bit of water in the raspberry purée container that you had and then add this liquid to the frosting 1 tsp. at a time until you get the desired consistency.
  • How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough Best Raspberry Buttercream Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. If you swirl on the frosting with a pastry bag like we have done here, you should be able to frost 15-18 cupcakes depending on the size of the swirl.

Raspberry Butterceam Frosting recipe taken from Two Sisters Crafting

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Pear & Raspberry Juice

Makes: 2 servings Prep 5 minutes ingredients 2 x 6oz containers fresh raspberries 4 just ripe pears, quartered (no need to peel and core) 4 teaspoons Grenadine syrup Juice of 1 lime Optional chilled sparkling water to finish directions Feed the fruit through an electric juicer and stir the grenadine syrup and lime juice into Read More

Pear-Raspberry-Juice

Makes: 2 servings

Prep 5 minutes

ingredients

  • 2 x 6oz containers fresh raspberries
  • 4 just ripe pears, quartered (no need to peel and core)
  • 4 teaspoons Grenadine syrup
  • Juice of 1 lime
  • Optional chilled sparkling water to finish

directions

  1. Feed the fruit through an electric juicer and stir the grenadine syrup and lime juice into the raspberry juice mix.
  2. Pour into two glasses half filled with ice and top up with chilled sparkling water.

Raspberry Parfait

Makes: 4 servings Prep 15 minutes ingredients 2 cups fresh raspberries, divided 1/4 cup sugar 2 tablespoons fresh lemon juice 1 cup vanilla frozen Greek yogurt 1 cup granola try other toppings too! We suggest nuts, shaved chocolate and other seasonal berries directions Combine 1 cup of raspberries, sugar, and juice in a small saucepan Read More

raspberry-parfait

Makes: 4 servings

Prep 15 minutes

ingredients

  • 2 cups fresh raspberries, divided
  • 1/4 cup sugar
  • 2 tablespoons fresh lemon juice
  • 1 cup vanilla frozen Greek yogurt
  • 1 cup granola
  • try other toppings too! We suggest nuts, shaved chocolate and other seasonal berries

directions

  1. Combine 1 cup of raspberries, sugar, and juice in a small saucepan over medium heat and bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Place raspberry mixture and remaining raspberries in a bowl; cool 10 minutes in freezer.
  2. Place a generous heap of yogurt in each of 4 glasses. Top each serving with raspberry mixture and chocolate shavings. Repeat with remaining yogurt, raspberry mixture, and chocolate.

Try other flavors of greek yoghurt as well. We love this recipe with coconut and lemon yoghurt.

Raspberry Lemonade

Makes: 6 servings Prep 10 minutes This recipe was adapted from epicuirious. ingredients 3 cups fresh raspberries 1 cup sugar 1/2 cup water 1 1/2 tablespoons grated lemon peel 1 cup fresh lemon juice 1 1-liter bottle (33.8 ounces) chilled sparkling water or club soda Ice cubes Fresh raspberries and lemon slices for garnish directions Read More

raspberry-lemonade

Makes: 6 servings

Prep 10 minutes

This recipe was adapted from epicuirious.

ingredients

  • 3 cups fresh raspberries
  • 1 cup sugar
  • 1/2 cup water
  • 1 1/2 tablespoons grated lemon peel
  • 1 cup fresh lemon juice
  • 1 1-liter bottle (33.8 ounces) chilled sparkling water or club soda
  • Ice cubes
  • Fresh raspberries and lemon slices for garnish

directions

  1. Combine raspberries, sugar, and 1/2 cup water in medium saucepan. Mash raspberries and stir over medium heat until sugar dissolves. Increase heat and boil 3 minutes. Strain raspberry mixture into bowl, pressing on solids to extract as much liquid as possible; discard solids in strainer. Mix lemon peel into raspberry syrup in bowl. Chill until cold.
  2. Stir raspberry syrup, lemon juice, and sparkling water in large pitcher to blend. Fill 6 glasses with ice cubes. Pour raspberry lemonade into glasses. Add fresh raspberries to each glass. Garnish with lemon slices and serve.

Raspberry Gelato

Makes: 7 servings (1 cup each) Prep 30 minutes + freeze time This recipe was originally published by Cuisinart. ingredients 4 cups red raspberries 1 cup granulated sugar 2-1/4 cups half-and-half, divided 6 large egg yolks 1/4 cup fat-free powdered milk 1 cup heavy cream 2 teaspoons pure vanilla extract 1-2 drops red food coloring, Read More

Red Raspberry Gelato

Makes: 7 servings (1 cup each)

Prep 30 minutes + freeze time

This recipe was originally published by Cuisinart.

ingredients

  • 4 cups red raspberries
  • 1 cup granulated sugar
  • 2-1/4 cups half-and-half, divided
  • 6 large egg yolks
  • 1/4 cup fat-free powdered milk
  • 1 cup heavy cream
  • 2 teaspoons pure vanilla extract
  • 1-2 drops red food coloring, optional (will enhance color)

directions

  1. Place raspberries in a food processor fitted with the metal "s" blade or in a blender (if using a blender, 2 cups at a time for best results). Process until completely puréed and smooth. Press raspberry purée through a fine mesh sieve or chinois with a wooden spoon or spatula. Discard seeds -- you will have approximately 2 cups red raspberry purée; reserve.
  2. Place the sugar and 1 1/4 cups of the half-and-half in a 2 1/2 quart saucepan with a heavy bottom. Bring to a simmer over medium heat and stir to dissolve the sugar. Keep warm over low heat. Place the egg yolks in a medium bowl and whisk until thickened, about 2 minutes (can use a hand or stand mixer fitted with the whip on low speed). While whisking, add 1/2 cup of the hot half-and-half/sugar mixture and whisk until blended. Stir the egg mixture back into the saucepan; increase heat to medium. Stir the mixture constantly with a wooden spoon, until the mixture is thickened like a custard sauce and registers 180 °F when checked with an instant-read thermometer.
  3. Stir in remaining half-and-half, powdered milk and heavy cream.
  4. Strain the mixture through a fine mesh strainer; stir in reserved raspberry purée, vanilla, and food coloring. Cover and refrigerate at least 6 hours before continuing.
  5. Turn the machine on; pour mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Easy Raspberry Ice Cream

Makes: 10 servings (about 2 quarts) Prep 15 minutes + freeze time ingredients 3 cups fresh raspberries 1 cup sugar 2 cups heavy whipping cream 1 cup half and half 1 teaspoon lemon extract directions Place raspberries in a food processor or blender; cover and pulse until chopped. Transfer to a large bowl; stir in Read More

Raspberry Ice Cream

Makes: 10 servings (about 2 quarts)

Prep 15 minutes + freeze time

ingredients

  • 3 cups fresh raspberries
  • 1 cup sugar
  • 2 cups heavy whipping cream
  • 1 cup half and half
  • 1 teaspoon lemon extract

directions

  1. Place raspberries in a food processor or blender; cover and pulse until chopped. Transfer to a large bowl; stir in sugar until dissolved. Stir in remaining ingredients until blended.
  2. Pour mixture into ice cream maker; freeze according to the manufacturer’s instructions. Transfer ice cream to freezer containers. Freeze until firm (approximately 3 hours). Yield: about 2 quarts.

Easy Raspberry Vinegar

Yield: About 16 ounces Start to Finish 5 mins! This quick and easy Raspberry Vinegar is delicious! ingredients 1 (16 ounce) bottle white wine vinegar 1 cup of fresh raspberries directions Rinse and drain the raspberries and pour into a large glass bottle. Pour in the vinegar, tightly cover the container, and let sit in Read More

Easy raspberry vinegar

Yield: About 16 ounces

Start to Finish 5 mins!

This quick and easy Raspberry Vinegar is delicious!

ingredients

  • 1 (16 ounce) bottle white wine vinegar
  • 1 cup of fresh raspberries

directions

  • Rinse and drain the raspberries and pour into a large glass bottle. Pour in the vinegar, tightly cover the container, and let sit in a cool dark place for two weeks before using.

Raspberry Lemon Muffins

Makes: 12 servings Prep 15 minutes Bake 15 minutes This recipe is from Kathy at allrecipes.com ingredients 1/2 cup plain yogurt 3 tablespoons vegetable oil 1 tablespoon lemon juice 2 egg whites 1/2 teaspoon lemon extract (optional) 1 1/2 cups all-purpose flour 3/4 cup white sugar 2 teaspoons baking powder 1/4 teaspoon salt 1 teaspoon Read More

Raspberry Lemon Muffins

Makes: 12 servings

Prep 15 minutes

Bake 15 minutes

This recipe is from Kathy at allrecipes.com

ingredients

  • 1/2 cup plain yogurt
  • 3 tablespoons vegetable oil
  • 1 tablespoon lemon juice
  • 2 egg whites
  • 1/2 teaspoon lemon extract (optional)
  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon grated lemon zest
  • 1 cup raspberries
  • 2 tablespoons white sugar for decoration (optional)

directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
  2. In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.
  3. Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.

Raspberry Peach Cobbler

Makes: 6 to 8 servings Prep 30 mins Bake 1 hr This homey dessert combines raspberries and peaches to make a juicy filling for a flaky pie crust. A woven crust topping completes the pretty cobbler. ingredients 3 cups all-purpose flour 1 teaspoon salt 1 cup butter-flavored shortening or shortening 1/3-1/2 cup ice-cold water 1 Read More

Raspberry Peach Cobbler

Makes: 6 to 8 servings

Prep 30 mins

Bake 1 hr

This homey dessert combines raspberries and peaches to make a juicy filling for a flaky pie crust. A woven crust topping completes the pretty cobbler.

ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup butter-flavored shortening or shortening
  • 1/3-1/2 cup ice-cold water
  • 1 1/2 cups sugar
  • 1/4 cup cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 cups peeled and sliced peaches
  • 3 cups fresh red raspberries, or blackberries
  • 2 tablespoons butter or margarine
  • 1 egg yolk
  • 1 tablespoon milk
  • 1 teaspoon sugar
  • Light cream or vanilla ice cream (optional)

directions

  1. For cobbler crust, in a mixing bowl, combine the flour and salt. Cut in shortening until mixture resembles coarse crumbs. Gradually pour in water and blend to form a dough. Divide into two portions of one-third and two-thirds.
  2. On waxed paper, pat or roll the larger portion of dough to form a 12-inch square. Fit into the bottom and up the sides of an 8x8x2-inch baking dish. Trim pastry even with top of the dish.
  3. In a large bowl, stir together the 1-1/2 cups sugar, the cornstarch, cinnamon, and nutmeg. Stir in peaches and berries. Transfer to pastry-lined baking dish. Dot with butter or margarine.
  4. Roll remaining pastry into a 9x8-inch rectangle. Cut into eight 1-inch-wide strips. Arrange over fruit in a lattice. Trim to fit dish or tuck under bottom pastry.
  5. Mix the yolk with the milk. Brush the mixture over pastry. Sprinkle with 1 teaspoon sugar.
  6. Place on a baking sheet. Bake in a 375 degree F oven for about 1 hour or until crust browns and filling is bubbly. Serve warm with cream or ice cream, if you like. Makes 6 to 8 servings.