I was looking for an icing recipe for a long time that used fresh raspberries as well as chocolate. However, no such thing seemed to exist, so I came up with this one! It tastes amazing with chocolate anything, and has a really prominent fruity flavor. So, here's my recipe for chocolate-raspberry icing! I used this icing to make an amazing chocolate cake.

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Recipe Summary

prep:
5 mins
cook:
10 mins
additional:
5 mins
total:
20 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring raspberries, sugar, and lemon juice to a boil in a medium saucepan. Reduce heat to medium and let simmer, stirring occasionally, for 5 minutes. Strain and let cool for 5 minutes.

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  • Add powdered sugar, milk, butter, and cocoa powder. Whisk until smooth; taste and adjust flavorings as needed.

  • Beat with a whisk for a thick and creamy icing. Let cool before using.

Cook's Notes:

Substitute 2 teaspoons lemon extract for the lemon juice if desired.

You can save the cooked raspberry seeds and thicker juice in an airtight container for a great makeshift jam.

Add up to 6 tablespoons more butter if the whipping is not working well.

Nutrition Facts

157 calories; protein 0.7g; carbohydrates 28.6g; fat 5.1g; cholesterol 13.2mg; sodium 38mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/31/2020
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