evolution of baking
Homemade Raspberry Icing
a lovely shade of pink
- L. Uribe
- August 2022
So the daughter loves raspberries. Her request, which I always try to honor at least once a year was a white cake with homemade raspberry icing. Baking can not be listed under my extensive list of hobbies. But I decided I had to give it a try. it came out rather tasty and a lovely natural shade of pink. . To my surprise Martha swart had a very doable recipe https://www.marthastewart.com/1078665/raspberry-frosting
Ingredients
Ingredients
- 3/4 cup fresh raspberries
- 1 tablespoon granulated sugar
- 1 1/2 sticks (3/4 cup) unsalted butter, room temperature
- 2 cups confectioners’ sugar, sifted
Directions
Instructions Checklist
- Step 1
Puree berries with granulated sugar in a food processor until smooth. Pass mixture through a fine sieve into a bowl, pressing on solids to extract as much liquid as possible. - Step 2
In another bowl, beat butter on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to medium and add confectioners’ sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in berry puree. Frosting can be stored in refrigerator up to 2 days; bring to room temperature and beat on low speed until smooth again before using.
The most satisfying part of the process for me was removing all the seeds.
Unfortunately this is the best pic of the cake I got.