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    You are in: Home / Recipes / Raspberry Cream Frosting (Fruit-Sweetened, No Added Sugar) Recipe
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    Raspberry Cream Frosting (Fruit-Sweetened, No Added Sugar)

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    What's Cooking?'s Note:

    A wonderful, not excessively sweet no-sugar-added frosting created to go on the Gluten-Free 2-Layer Butter Cake with Red Raspberry Filling (#187147) that I posted separately. Must be used immediately after making it, so whip it up right before you're going to serve the cake. This is not a frosting in the Duncan Hines sense of the word - It is slightly firmer than whipped cream but not as dense as buttercream. It's a light and airy topping that is fabulous on fresh fruit or cupcakes in addition to cake.

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    Units: US | Metric

    • 1/2 cup seedless raspberry jam (fruit-sweetened, no sugar added)
    • 1 1/2 teaspoons vanilla extract
    • 2 cups heavy whipping cream
    • 2 -3 drops red food coloring (optional) or 2 -3 drops beet juice (optional)


    1. 1
      Use an electric mixer or electric beater to whip the jam and vanilla smooth.
    2. 2
      Stir in the cream and, if desired, a few drops of red food coloring or beet juice.
    3. 3
      Increase the mixer speed to medium-high and whip until the cream is stiff. When it has the light, airy consistency of whip cream, continue whipping it for one minute longer to give it a firmer texture. Use immediately.

    Ratings & Reviews:


    Nutritional Facts for Raspberry Cream Frosting (Fruit-Sweetened, No Added Sugar)

    Serving Size: 1 (64 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 210.5
    Calories from Fat 158
    Total Fat 17.6 g
    Saturated Fat 10.9 g
    Cholesterol 65.2 mg
    Sodium 23.2 mg
    Total Carbohydrate 12.4 g
    Dietary Fiber 0.1 g
    Sugars 7.8 g
    Protein 1.0 g

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