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May 25, 2008 05:04 PM

Recipe for chilled Raspberry frosting?

Many years ago while I was growing up in upstate New York my mother and grandmother used to make a whipped raspberry frosting that was served chilled. Unfortunately overtime I've lost the recipe. I know what contained whole fresh red raspberries and sugar and maybe one or two other items. It was very simple to make, all you did was put the ingredients in a chilled bowl and beat them at high speed with an electric mixer until it formed soft peaks. You then just kept it in the refrigerator until serving it over angel food or pound cake. It never get very stiff, soft peaks was about as stiff as it ever got and it got softer (runnier) if you did not keep it refrigerated.

Has anyone ever had anything like this and know the recipe? I do know it didn't have whipping cream in it so it's not a whipped cream frosting nor did it have cream cheese if it helps any.

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  1. Here is a recipe I have. Mostly used for Angel Food Cake:

    Raspberry Icing


    2 cups powdered sugar; sifted
    1 pinch of salt
    1/4 cup fresh raspberries, at room temp., crushed
    2 teaspoons fresh lemon juice (approximately)


    1. In a mixing bowl, add the sugar and salt to the crushed fruit mixing well at low to medium speed.

    2. Add enough lemon juice until the icing is of the consistency to spread thinly on cake.

    Keep refrigerated until use.
    Makes enough icing to cover top and sides of one angel food cake.

    1 Reply
    1. re: TrishUntrapped

      I'll give it a try, I don't think it's the one I remember but it sounds good. The one I'm looking for I believe uses regular granulated sugar and actually fluffs up like whipped cream. I think also the ratio of sugar to raspberries with almost equal.

    2. I'm searching for the same recipe. Did you ever find it? If so, could you please share? Thanks.

      1. I just made some for myself today.

        1 Reply
        1. re: CaadianTexan

          Can you please share what recipe you used? Thanks.

        2. Was it perhaps made using egg whites, i.e. meringue ?

          1 Reply
          1. re: souschef

            My mother made a simple topping which was pretty much two cups or so of whipped cream(sweetened), fold in crushed berries. But I agree, I think stabilizing with an Italian meringue or a packet of gelatin would improve it.