Raspberry Cream Frosting Fruit Sweetened No Added Sugar Food
RASPBERRY CREAM FROSTING (FRUIT-SWEETENED, NO ADDED SUGAR)
A wonderful, not excessively sweet no-sugar-added frosting created to go on the Gluten-Free 2-Layer Butter Cake with Red Raspberry Filling (#187147) that I posted separately. Must be used immediately after making it, so whip it up right before you're going to serve the cake. This is not a frosting in the Duncan Hines sense of the word - It is slightly firmer than whipped cream but not as dense as buttercream. It's a light and airy topping that is fabulous on fresh fruit or cupcakes in addition to cake.
Provided by Whats Cooking
Categories Dessert
Time 10m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Use an electric mixer or electric beater to whip the jam and vanilla smooth.
- Stir in the cream and, if desired, a few drops of red food coloring or beet juice.
- Increase the mixer speed to medium-high and whip until the cream is stiff. When it has the light, airy consistency of whip cream, continue whipping it for one minute longer to give it a firmer texture. Use immediately.
Nutrition Facts : Calories 210.5, Fat 17.6, SaturatedFat 11, Cholesterol 65.2, Sodium 23.3, Carbohydrate 12.4, Fiber 0.2, Sugar 7.9, Protein 1
SMOOTH RASPBERRY ICE CREAM
So smooth and creamy!
Provided by jowolf2
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 3h30m
Yield 16
Number Of Ingredients 7
Steps:
- Puree raspberries in a blender or food processor; pour mixture through a strainer to remove seeds.
- Beat eggs and sugar together in a bowl until smooth. Stir raspberry puree, half-and-half, cream, corn syrup, and lemon juice into the egg-sugar mixture.
- Transfer raspberry cream mixture to the ice cream maker. Freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 184.1 calories, Carbohydrate 25.7 g, Cholesterol 52 mg, Fat 8.9 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 5.2 g, Sodium 26.9 mg, Sugar 19.6 g
RASPBERRY BUTTERCREAM FROSTING
Delicious raspberry buttercream frosting that I concocted in search of a raspberry buttercream. I pipe this on top of my white chocolate cupcakes - YUM! :)
Provided by xpnsve
Categories Dessert
Time 15m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Beat cream cheese, cream and butter until light and fluffy.
- Add extract.
- Slowly add confectioners sugar, 1 cup at a time.
- Add more confectioners sugar if needed for desired consistency.
- *OPTIONAL* - Pipe using Wilton's 2110 tip to make the famous "Wilton Swirl", for a more professional appearance.
Nutrition Facts : Calories 1176.8, Fat 58.4, SaturatedFat 36.8, Cholesterol 169, Sodium 444.8, Carbohydrate 161.8, Sugar 157.2, Protein 6.1
RASPBERRY ICE CREAM
"When our garden produces an abundance of raspberries, we know it's time to make this fruity frozen dessert," reports Diana Leskauskas of Chatham, New Jersey. "It's super in the summertime...and a treat throughout the year made with frozen raspberries." -Diana Leskauskas, Chatham, New Jersey
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 quarts.
Number Of Ingredients 5
Steps:
- Place raspberries in a blender; cover and pulse until chopped. Transfer to a large bowl; stir in sugar until dissolved. Stir in remaining ingredients until blended., Pour mixture into cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.
Nutrition Facts :
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