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Raspberry Icing

Lemon Raspberry Heart Shaped Sugar Cookies

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5 from 2 reviews

This raspberry icing will elevate any cake, cookie or cupcake. It’s made with butter and fresh raspberries. Icing freezes well if you have extra.

Ingredients

Units Scale
  • 1 1/2 cups icing sugar, sifted
  • 1/4 cup unsalted butter, at room temperature
  • a handful of fresh raspberries (depends on the sweetness of your raspberries)

Instructions

  1. Add icing sugar and butter in a mixer, beat until light and fluffy approx. 3 minutes.
  2. Add raspberries one at a time until you reach your desired raspberry flavour, scraping down the bowl as you go.

Notes

Add a little milk (or heavy cream) if icing is too thick, approx. 1 teaspoon at a time.

Freeze any extra icing in an airtight container for up to two months. When ready to use, let icing come to room temperature and rewhip to fluff icing.

Nutrition

11
0
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