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    You are in: Home / Recipes / Raspberry Cream Cheese Fluffy Frosting Recipe
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    Raspberry Cream Cheese Fluffy Frosting

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on December 02, 2008

      Oh, wow! This is the most wonderful frosting--so light and fluffy and delicious! I omitted the shortening & doubled the butter and and used 2 tsp of raspberry flavoring instead of the liquor. I used it to frost a chocolate cake and embellished it with chocolate-dipped raspberries and dark chocolate drizzle. Made a beautiful and delicious cake!

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    • on June 27, 2011

      I have made this a few times already, it's a hit every time, delicious!

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    • on June 17, 2010

      I've used this as a filling for Whoopie pies.AWESOME. I get bored with the same old same old,and am always looking for something a little different. This has made really good whoopie pies...really awesome whoopie pies! Thanks

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    • on April 03, 2010

      Delicious! I have used this icing on lemon cupcakes several times and it always comes out SO good. About to make another batch now. Thanks!

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    • on August 11, 2009

      I had people licking the bowl still in the middle of the bridal shower......Verry good!

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    • on January 15, 2008

      I made this frosting to go on an Angle Food Cake for dinner tonight. It went over big at my house. Lovely frosting Rita. I am putting this one with my keepers! Thank you. Karen

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    • on February 12, 2009

      This recipe is delicious. Like another reviewer, I used all butter instead of a butter/shortening combination. I found the frosting to be a little stiff, as Rita suggested it might be, so I added an extra two tablespoons of jam and another one-half teaspoon of Chambord. As a result it was a little more creamy and soft, but it had more raspberry flavor and color. There was also plenty for two cakes. After frosting my heart shaped cakes, I dabbed a little more jam on top in a rough heart shape and used a small spatula to swirl it around. On one of the cakes I also used extra jam for a swirled effect, but it made the frosting a little too soft and harder to deal with (although it was fine after chilling). I'll use this recipe again as a base for an orange frosting using orange marmalade and Grand Marnier as I make more cakes with orange juice than raspberry. PS: For the heart shaped cakes in my pictures I made one large and one small of a chocolate raspberry cake and then did the same with a white chocolate raspberry cake recipe. Then I used one of each type to make the two cakes, with one having a dark choclate large heart and a white chocolate small heart and vice versa. These were a big hit for Valentine's Day celebrations, with the frosting being just the right touch.) Thanks for a great recipe, Rita. KK

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    Nutritional Facts for Raspberry Cream Cheese Fluffy Frosting

    Serving Size: 1 (90 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 396.5
     
    Calories from Fat 159
    40%
    Total Fat 17.7 g
    27%
    Saturated Fat 8.4 g
    42%
    Cholesterol 30.8 mg
    10%
    Sodium 49.1 mg
    2%
    Total Carbohydrate 60.5 g
    20%
    Dietary Fiber 0.0 g
    0%
    Sugars 58.3 g
    233%
    Protein 0.9 g
    1%

    The following items or measurements are not included:

    Chambord raspberry liquor

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