Hi sweet readers 

Sharing the recipe for one of my favorite frosting, A delicious raspberry frosting.

This frosting is perfect to decorate cakes with or decorate cupcakes with.

What I love about this frosting is that it is so light and fluffy, you just want to dive in this cream.

Watch the video below how I made the cream, and what mistake I made when I made the cream.

 

 MANUELA’S FLUFFY RASPBERRY VANILLA FROSTING
  • 2 ¼ CUPS (500 ML) HEAVY CREAM, COLD
  • 1 CUP (240 G) MASCARPONE, COLD
  • 1 ¾ CUPS (195 G) CONFECTIONERS’ SUGAR, SIFTED* (OR 1/4 – 1/2 CUP SUGAR)
  • 2 TEASPOONS VANILLA BEAN PASTE OR VANILLA EXTRACT
  • 1/3  CUP COLD RASPBERRY PUREE
  • ¼ cup COLD LEMON JUICE ( OPTIONAL) OR SOME LEMON ZEST

 

  1. Put the cream in the refrigerator 20 minutes before use so it gets really cold,(optional)
  2. In bowl of a standing mixer, fitted with the whisk attachment, mix the heavy cream, mascarpone, confectioners’ sugar and vanilla bean paste on low speed for one minute;
  3. continue on medium-high speed 3-4 minutes or until fluffy. Be careful not to overbeat mixture.
  4. Add the raspberry puree to the cream and blend to combine

 

*If, by chance, you have overbeaten the mixture, simply add a few teaspoons of cold heavy cream (straight from the refrigerator) and carefully blend — it’s a trick I learned from Martha Stewart, and it makes the cream perfect again!

*If your preference is a less sweet frosting, simply use less confectioners’ sugar.

Have a great day you all.

Love Manuela xo

 

4 Comments

  1. I made this and it was delicious. I covered a cake in it and it was beautiful. But to use it for more advanced decoration, it was too runny and thin. Do you have any suggestions, when that happens? Thank you so much

    • hi Kristina, yes put the box of cream in the freezer 20 minuttes before you mix it next time.

  2. Delicious but very very runny. The frosting was perfect before I put the raspberry puree in, it was stiff and piped nicely, but after adding the puree, it was simply way too runny. I used only half the sugar quantity, I don’t like things too sweet. and the taste was perfect, but could that have impacted the consistency?

    • Was the puree cold? did you whip the cream while cold? did you whip the cream stiff before adding the puree!

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