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Raspberry White Chocolate Butter Cream Frosting
Tested by Imperial Sugar
Chef Eddy Recipe
Raspberry White Chocolate Butter Cream Frosting
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White chocolate and fresh raspberries combine in this rich and creamy butter cream frosting.

Prep time
Frosting for one 9-inch cake or 12-16 cupcakes
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Raspberry White Chocolate Butter Cream Frosting
Confectioners Powdered Sugar
Prep time :
Yield :
Frosting for one 9-inch cake or 12-16 cupcakes


  • 1 1/3 cups raspberries, frozen or fresh
  • Pinch salt
  • 1 cup finely chopped white chocolate bar or white chocolate chips
  • 1 cup (2 sticks) unsalted butter, soft
  • 1 box (16 ounces) Imperial Sugar Confectioners Powdered Sugar


  1. If using frozen raspberries, defrost first.
  2. Puree raspberries in blender until very smooth. Press through a sieve to remove seeds.
  3. Pour puree in a small microwave proof bowl and heat until hot but not boiling. Add chocolate and stir until smooth. If lumps remain return for a few seconds to microwave. Allow to completely cool.
  4. Mix butter until light and fluffy. Add one cup of powdered sugar and combine well. Add remaining powdered sugar and mix until light and fluffy.
  5. Add raspberry chocolate mixture and salt and whip until well-blended.


Frosting can separate when fruit purees are added resulting in disappointment. Not here as this delicious and easy-to-make frosting contains white chocolate which prevents curdling and ensures success!

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