Raspberry Filling

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes

Ingredients

1 cup fresh raspberries
Milk
1/2 cup butter, softened
5 cups sifted powdered sugar

Preparation

Process raspberries in a food processor until smooth, stopping once to scrape down sides. Pour puree through a fine wire-mesh strainer, pressing with the back of a spoon; discard seeds. Add enough milk to equal 1/2 cup.

Beat butter at medium speed with an electric mixer until fluffy. Gradually add powdered sugar alternately with raspberry mixture, beginning and ending with powdered sugar. Beat at low speed until blended after each addition.

Note:

Lauren Brumfield, Germantown, Tennessee,

Southern Living Cook-Off Cookbook,

Oxmoor House

July 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note