Raspberry White Chocolate Butter Cream Frosting

296

146

By Dixie Crystals

Prep Time:

15m

Yield:

Frosting for one 9-inch cake or 12-16 cupcakes

White chocolate and fresh raspberries combine in this rich and creamy butter cream frosting.

Rate it yourself

Products Used

1 lb. Confectioners Powdered Sugar Box

Confectioners Powdered Sugar Poly Bag

Ingredients

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

Directions

If using frozen raspberries, defrost first.
Puree raspberries in blender until very smooth. Press through a sieve to remove seeds.
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.
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.
Add raspberry chocolate mixture and salt and whip until well-blended.

Dixie Crystals 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!

Rate & Review