Desserts
Berries and Cream Frosting
Makes about 3 cups, enough to frost one 9-inch layer cake,12 servings
Berries and Cream Frosting
Makes about 3 cups, enough to frost one 9-inch layer cake,12 servings
The flavor, and color, can be adjusted by the amount of freeze-dried berries that are used in the recipe. Start with ½ cup and then add more as desired
Nutritional information per serving (¼ cup):Calories 286 (34% from fat)
carb. 46g
pro. 1g fat 11g
sat. fat 7g
chol. 31mg
sod. 83mg calc. 8mg
fiber 0g
carb. 46g
pro. 1g fat 11g
sat. fat 7g
chol. 31mg
sod. 83mg calc. 8mg
fiber 0g
Ingredients
- 8tablespoons (1 stick) unsalted butter,
- cut into 8 pieces, room temperature
- 4ounces cream cheese, cut into 4
- pieces, room temperature
- 4cups (1 pound) confectioners’ sugar,
- sifted
- ¼teaspoon sea salt
- ¼cup whole milk or heavy cream
- 2tablespoons light corn syrup,
- optional, if a shiny finish is desired
- ½cup freeze-dried berries, preferably
- raspberries or strawberries, or a
- mix of the two, finely ground (using
- a spice grinder works best for this
- task) and sifted
Preparation
- 1. Put the butter and cream cheese into a large mixing bowl. Mix on Speeds 2 to 4 to lighten and combine, about 2 minutes.
- Add the confectioners’ sugar and salt and mix on Speed 1 until fully combined, about1 minute.
- 2. While mixing on Speed 1, gradually add the milk (or cream) and continue to mix until lightened. If using light corn syrup, mix in at this time, using Speed 1.
- 3. Add the finely ground, sifted berries and mix to desired consistency. Use immediately.
- NOTE: If not using immediately, cover with a damp towel and plastic wrap at room temperature until ready to use.
