Raspberry icing
This is a tangy yet sweet recipe coloured by the raspberries themselves, very easy and surprisingly quick!
Open in Cookpad AppCooking Instructions
- 1
put raspberries in a small saucepan and cook on a medium heat stirring until they beak down into a sauce.
- 2
Pour the sauce through a mesh strainer to take put the seeds and then put the seedless sauce back in the pot and simmer to reduce to 1/4 cup of concentrated raspberry sauce. set aside to cool
- 3
When room temperature, cream the butter in a bowl then add about 2 cups of icing sugar and the raspberry sauce. process until smooth.
- 4
Add most of the remaining sugar and continue to mix until spreading/piping consistency. Use milk to loosen the mix if too stiff
- 5
taste the icing, if yu want sweeter add icing sugar and milk, if tarter add lemon juice
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