Raspberry White Chocolate Butter Cream Frosting

Products Used



    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.
    Imperial Sugar Insight

    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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