Raspberry Filling And Or Frosting Food

RASPBERRY FROSTING

Steps:

• 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.
• 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 BEST RASPBERRY BUTTERCREAM FROSTING

Steps:

• Puree the raspberries and then run the pureed raspberries through a sieve. (You should have 1/2 cup of Raspberry puree.)
• Add the softened butter and the raspberry puree and mix until they are completely combined.
• Add half of the powdered sugar.
• Continue to beat on medium speed until the frosting is creamy.
• If the frosting 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 puree container that you used and then add this liquid to the frosting 1 tsp. at a time until you get the desired consistency.

LEMON RASPBERRY CAKE WITH LEMON CREAM CHEESE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter two 9-inch cake pans, then line the bottoms with parchment paper and butter the paper.
• Combine the butter, granulated sugar, oil, lemon zest and vanilla together in a large bowl. Beat with an electric mixer until light and fluffy. Beat the eggs in, one at a time. Beat in the lemon juice.
• Whisk the flour, baking powder and salt together in a bowl.
• Add the flour mixture to the butter mixture in 3 batches, alternating with the milk and beginning and ending with the flour.
• Divide the batter evenly between the two prepared cake pans. Bake in the center of the oven until a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then run a thin knife around the edges of the pans and invert onto racks to cool completely.
• For the frosting and filling: Beat the butter, cream cheese, lemon zest and juice and vanilla together in a large bowl with an electric mixer until very smooth. Add the confectioners' sugar and beat until incorporated and smooth. Separate 1 cup of the frosting to a bowl. Mix the jam into the cup of frosting.
• Spread the raspberry frosting on top of one cake layer. Arrange most of the raspberries on top (reserve 7 or 8 for the top of the cake). Carefully put the second cake layer on top. Take about 1 cup of the remaining plain frosting and use it to cover the entire cake in a thin, even layer (it is okay if it looks messy). Refrigerate the cake until the frosting is firm, about 20 minutes. Use the remaining frosting to evenly cover the cake. Mound the remaining raspberries in the center and serve.

RASPBERRY CAKE FILLING

Steps:

• In a small sauce pan, combined all of the ingredients and slowly bring to a boil over medium-high heat (keep stirring until thickened for best results).
• Let cool completely before spreading onto cake.

RASPBERRY FILLING AND /OR FROSTING

Steps:

• Combine the raspberry pie filling and the dry pudding mix together then fold in the Cool Whip. Spread between layers of chocolate cake or fill and frost whole cake. Keep in refrigerator.
• Second choice: 1 c. butter 1/4 c.raspberry jam 3 c. marshmallow fluff 1/3 c. powdered sugar Beat together butter and raspberry jam until light and fluffy Stir in marshmallow fluff until combine- add powdered sugar until desired consistency is reached.
• Third choice: 1/3 c. raspberry pie filling 1 c. thawed cool whip 1 c. powdered sugar Combine raspberry pie filling and cool whip add powdered sugar until desired consistency is reached.

RASPBERRY FILLED VANILLA CUPCAKES

Steps:

• To make the cupcakes, Melt the butter in the microwave. Add cake mix, eggs and water to the butter in large bowl.Mix on low for 1 minute Then mix on high for 1 min.Pop them in the oven on 350 for 20 minutes.Let cool.
• For filling, in a medium sauce pan, combine water, sugar, flour and lemon juice and mix well.Heat and stir until mixture boils and thickens.Cool completely!Stir in raspberries. (Will make a lot!).
• To fill cupcakes, cut a small round out, fill with raspberry filling, then replace with what you cut out. Frosting will cover it up.
• For the frosting, Beat together the butter and sugar with an electric beater. Once well combined, add the vanilla and water. Beat until smooth and creamy.

VANILLA TORTE WITH RASPBERRY FILLING AND CHOCOLATE FROSTING

Steps:

• In a medium bowl, combine flours and salt.
• In a larger bowl, whisk together eggs, agave and vanilla.
• Whisk flours into egg mixture until well blended.
• Line bottoms only of 3 nine inch cake pans with parchment paper.
• Divide cake batter evenly between pans.
• Bake at 350 degrees for 20-25 minutes.
• Remove from oven when cakes are golden brown and a toothpick inserted in center comes out clean.
• Cool cakes for at least one hour.
• Run knife around cake to loosen from pan, remove from pan and peel off parchment.
• Place bottom layer on a cake plate and spread with jam.
• Add next layer of cake and spread with jam.
• Place top layer on cake and frost entire cake with chocolate frosting.
• Serve.

CHOCOLATE CAKE WITH RASPBERRY FILLING

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Combine chopped chocolate and hot coffee in a bowl. Stir occasionally until chocolate is melted and mixture is smooth. Set aside.
• Sift sugar, flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl.
• Beat eggs in a bowl using an electric mixer until slightly thickened and lemon-colored. Slowly add oil, buttermilk, vanilla extract, and melted chocolate mixture. Beat until well combined. Add sugar-flour mixture; beat on medium speed until just combined. Divide batter between the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour and 10 minutes. Let cool completely in pans on wire racks, about 30 minutes. Invert layers onto racks.
• While cakes are cooling, bring heavy cream, sugar, and corn syrup to a boil over low heat in a small saucepan. Whisk until sugar dissolves. Add chocolate; whisk until melted. Add butter; whisk until smooth. Let ganache frosting cool until spreadable, about 10 minutes.
• While frosting and cakes continue to cool, puree raspberries in a food processor. Press through a fine mesh strainer with the back of a spoon into a saucepan. Pour in sugar and cornstarch; bring to a boil over medium-low heat. Cook until thickened and reduced, 5 to 7 minutes. Stir in lemon zest. Remove raspberry filling from heat.
• Cut each cake layer in 1/2 horizontally to produce 4 equal layers. Spread 1/3 raspberry filling onto each of 3 layers and stack. Place top layer onto cake. Spread ganache frosting evenly from center of top layer down the sides of the cake.