Raspberry FROST

Raspberry FROST Buttercream - oh so fresh and delicious! All you'll need is FROST Buttercream & raspberry sauce (homemade or jam instructions below)!

Step 1: Raspberry Sauce - 2 Options



Option 1: Raspberry Jam

• 4 TBS raspberry jam


Steps:

Warm in a small saucepan.  If with seeds, strain through a wire mesh strainer.  Let cool.




Option 2: Homemade Raspberry Sauce


• 1 cup of frozen raspberries, or fresh

• 2-3 TBS of granulated sugar

• 1 TSP of lemon juice or vanilla extract



Steps:

Add all ingredients to a small saucepan. Cook over low heat to break down the fruit and dissolve the sugar.  Stir constantly to prevent scorching.  Briefly bring to a low boil, allowing to thicken slightly so it coats the back of a spoon.  Remove from burner.  Carefully stir and press with the back of a spoon through a fine mesh strainer, into a bowl.  Bring sauce to room temp and cool in fridge.  





 

Step 2: FROST

• 1 tub of FROST Buttercream (at room temperature)

Whip room temp FROST Buttercream with a paddle attachment with a hand / stand mixer on high until fluffy.  (Initial separation is normal if cold still, just keep whipping.)  Gradually add cooled raspberry sauce, 1 TBS at a time, until desired color / flavor.  Beat FROST on high until well blended and liquid is fully incorporated.  Be sure to scrape down sides of the mixing bowl with a rubber scraper.  


Optional: reserve unused raspberry sauce and spread any extra directly on baked treats below the layer of frosting.


Frost, pipe, enjoy!  Mmmmmmmm 

Store FROSTed treats in the fridge for freshness.