You guys. You guys! This is seriously the best raspberry frosting of all time. It’s a butter cream of sorts, but you don’t use any powdered sugar. Seriously…NONE. You will not believe how completely perfect this frosting is, especially when paired with a chocolate cake.
This frosting is so good, you can get away with using a boxed cake mix.
Not a fan of raspberry? You can also use other flavors to make it your own, or just make it a plain vanilla frosting.
Throw all of your other butter cream recipes away. You don’t need them. This one is that good.
Can you tell I’m excited?
My sister stumbled across this recipe on Pinterest, and we both looked at the ingredients and though “no way.” We seriously thought this would end up a HOT MESS. But it was delicious. Definitely not a Pinter-MESS!
I made a few changes and added the raspberry flavoring…and now, it is SO GOOD. Even my boyfriend likes it and he’s usually not a raspberry person.
A word of caution: for this recipe to turn out right, it’s all about the milk-flour step. You need to heat it just enough so that it turns into a goopey pot full of paste, almost like a really thick brownie batter. If it’s more like a cake batter, you need to keep going. But don’t let it burn or get so goopey that it complete clumps together, like cookie batter.
If you do that, it will be perfect. I promise. So light and fluffy, with just the right amount of raspberry tangy. Go ahead, eat a big spoonful when the kids aren’t watching. I won’t tell!
Okay, enough of me gushing. Here’s the recipe!