It's actually a simple recipe. You just need raspberries, butter and confectioners sugar. I prefer to use fresh raspberries, not only because they're in season and less sweet, but also because there's less water incorporated in the icing.
I've tried removing the raspberry seeds both by pureeing the berries in the food processor, then pressing them through the sieve and by skipping the puree step. It's definitely easier to puree first. After washing the berries, use the chop or pulse setting to quickly blend the raspberries in your food processor. Then press them through a sieve (mesh colander) to remove the seeds.
Beat together the butter and half of the confectioners sugar until smooth. I use my Kitchen Aid stand mixer for this, but you could use an electric hand mixer as well. Add in the raspberry puree and mix together on low speed (trust me, you don't want to cover yourself & your kitchen in raspberry juice). Slowly beat in the remaining sugar until your icing is fluffy.
It will seem like the mixture is never going to come together and you'll think you've ruined it because you have this weird liquidy mess, but it will be ok. Just keep beating on medium-high speed.
I've found that the icing does separate some if it gets too warm, so if you're not going to use it immediately, refrigerate it. Then set it out to bring it back to room temp so it's workable before you're ready to frost.
Fresh Raspberry Icing
Original Recipe here (along with her lemon cake recipe)
Makes enough for about 15 cupcakes or 2 box mixes
- 8-10oz fresh raspberries, whole
- 1 cup butter, room temp
- 3 cups confectioners sugar
Puree the raspberries in a food processor, then strain through a sieve to remove seeds. In a stand mixer, beat together the butter and 1 1/2 cups of confectioners sugar until smooth. Add the raspberry puree and beat on low speed until incorporated. Slowly beat in the remaining sugar. Beat on medium to high speed until mixture comes together and becomes fluffy. Use immediately or refrigerate.