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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Blackberry Jelly

Makes: 3-5 jars Prep time: overnight Cooking time: 30 minutes – 1 hour Recipe taken from BBC Food. The apples in this recipe add loads of pectin to set the blackberries in a fairly firm jam. Great with cheese and biscuits. ingredients 3 lbs. fresh blackberries 2 large cooking apples, washed, cored and diced 1 Read More

blackberry_jelly

Makes: 3-5 jars

Prep time: overnight

Cooking time: 30 minutes - 1 hour

Recipe taken from BBC Food.

The apples in this recipe add loads of pectin to set the blackberries in a fairly firm jam. Great with cheese and biscuits.

ingredients

  • 3 lbs. fresh blackberries
  • 2 large cooking apples, washed, cored and diced
  • 1 1/2 cups of water
  • juice of 1 lemon
  • granulated sugar (amount to use determined by amount of juice extracted)
  • sterilized jam jars and jam pot covers

directions

  1. Prepare cheesecloth or tea towel by boiling in water for 2-3 minutes. Wring well and leave to cool. Arrange the cheesecloth with a large bowl beneath, ready for the fruit juice to drip through.
  2. Place the blackberries, apple, water and lemon juice in a preserving or large, heavy based saucepan.
  3. Bring to the boil, then simmer over a low heat for 20-25 minutes or until the fruit is completely soft.
  4. Tip the soft fruit and juice into the cheesecloth and leave to drip for 8 hours or until all the juice has been released.
  5. Prepare the jam jars by washing in hot soapy water and leaving to dry and warm in a cool oven (250F) for 10-15 minutes.
  6. Measure the juice. For every 2 cups of juice, use 2 1/4 cups sugar. Put the juice and sugar back into the clean preserving pan, heat over a low heat until all the sugar has dissolved. Bring to the boil and simmer for 10-15 minutes or until setting point is reached.
  7. Skim away any foam from the top of the jelly and fill the jam jars to the brim. Cover, seal and label. Store in a cool, dark place until required.

Poached Pears in Blackberry Wine

Makes: 6 servings Prep 15 minutes Cook time 20 minutes ingredients 2 cups red wine 3/4 cup water 1/3 cup caster sugar 8 oz. blackberries 6 pears 1 cinnamon stick, halved 6 cloves 1 tablespoon cornflour directions Choose a saucepan that the pears will fit snugly into then add the wine, water and sugar to Read More

Poached-pears-in-blackberry-wine

Makes: 6 servings

Prep 15 minutes

Cook time 20 minutes

ingredients

  • 2 cups red wine
  • 3/4 cup water
  • 1/3 cup caster sugar
  • 8 oz. blackberries
  • 6 pears
  • 1 cinnamon stick, halved
  • 6 cloves
  • 1 tablespoon cornflour

directions

  1. Choose a saucepan that the pears will fit snugly into then add the wine, water and sugar to the pan. Add half the blackberries and heat gently for 5 minutes until the sugar has dissolved. Crush the blackberries with a potato masher, press the syrup through a sieve and discard the blackberry seeds then return the syrup to the saucepan.
  2. Peel the pears leaving the stalks on then add to the blackberry wine with the cinnamon and cloves. Simmer gently for 10-15 minutes, turning the pears until evenly coloured.
  3. Lift the pears out of the wine and transfer to a bowl. Mix the cornflour with a little water in a cup until a smooth paste. Stir into the blackberry wine then bring to the boil, stirring until thickened and smooth. Pour the syrup over the pears then add the remaining blackberries and leave to cool.
  4. Serve with spoonfuls of amaretti cream, see tip.

Tip

  • Amaretti cream – break crisp amaretti biscuits into small pieces with fingertips then fold into a 250 ml (8 fl oz.) carton of full fat crème fraiche.
  • The pears can be covered and left at room temperature for 2-3 hours or can be made the day before and chilled in the fridge. Take out of the fridge about 30-60 minutes before serving.

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 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.

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.

Raspberry Pie

Makes: 6 to 8 servings Prep 25 mins Bake 45 mins to 55 mins /375 degree F A traditional lattice top covers crimson raspberries and a flaky pastry crust for this classic berry pie. ingredients 4 cups fresh or frozen raspberries 1 cup sugar 3 tablespoons quick-cooking tapioca 2 tablespoons butter, melted 1 15 – Read More

Raspberry Pie

Makes: 6 to 8 servings

Prep 25 mins

Bake 45 mins to 55 mins /375 degree F

A traditional lattice top covers crimson raspberries and a flaky pastry crust for this classic berry pie.

ingredients

  • 4 cups fresh or frozen raspberries
  • 1 cup sugar
  • 3 tablespoons quick-cooking tapioca
  • 2 tablespoons butter, melted
  • 1 15 - ounce package refrigerated unbaked pie crust (2 crusts)
  • Vanilla ice cream (optional)

directions

  1. For filling, in a large bowl, combine raspberries, sugar, tapioca, and butter. Toss until combined. (If using frozen raspberries, let the mixture stand for 15 to 30 minutes or until the fruit is partially thawed, but still icy. Stir well.)
  2. For bottom crust, unwrap refrigerated pastry according to package directions. Fit one unbaked crust into a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate.
  3. For lattice top, roll remaining unbaked crust to a 12-inch diameter. Cut pastry into 1/2-inch-wide strips.
  4. Spoon the raspberry mixture into pastry-lined pie plate.
  5. Weave strips over the filling to make a lattice. Press the ends of the strips into the rim of the crust. Fold bottom pastry over strips; seal and flute edge. Cover edge with foil.
  6. Place pie on a baking sheet. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until the top is golden. (Or for frozen raspberries: Bake for 50 minutes. Remove foil; bake for 20 to 30 minutes more or until top is golden.) Cool the pie on a wire rack. Serve with ice cream, if you like. Makes 6 to 8 servings.

nutrition facts: Raspberry Pie

Servings Per Recipe 6, cal. (kcal) 405, sugar (g) 30, sodium (mg) 231, fiber (g) 4, Fat, total (g) 17, Thiamin (mg) 0, vit. C (mg) 15, carb. (g) 61, vit. A (IU) 194, pro. (g) 2, iron (mg) 0, calcium (mg) 10, Folate (µg) 16, Monounsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 1, sat. fat (g) 8, chol. (mg) 18, Riboflavin (mg) 0, Potassium (mg) 125