Prep Time::5 mins
Cook Time::10 mins
Additional Time::5 mins
Total Time::20 mins
Servings::10
Yield::10 servings
Ingredients
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1 ¼ cups fresh raspberries
⅔ cup white sugar
1 tablespoon lemon juice
1 cup powdered sugar, or more as needed
½ cup milk
4 tablespoons salted butter
1 ½ tablespoons cocoa powder, or more to taste
Directions
Bring raspberries, sugar, and lemon juice to a boil in a medium saucepan. Reduce heat to medium and let simmer, stirring occasionally, for 5 minutes. Strain and let cool for 5 minutes.
Add powdered sugar, milk, butter, and cocoa powder. Whisk until smooth; taste and adjust flavorings as needed.
Beat with a whisk for a thick and creamy icing. Let cool before using.
Cook's Notes:
Substitute 2 teaspoons lemon extract for the lemon juice if desired.
You can save the cooked raspberry seeds and thicker juice in an airtight container for a great makeshift jam.
Add up to 6 tablespoons more butter if the whipping is not working well.