This is my Mom’s variant on her classic scratch chocolate frosting recipe. For our family’s birthdays I put it on a
layer cake made from a box mix. Raspberries and chocolate just seem to go together so this frosting has a really
good but unusual taste.
¾ cup butter at room temperature
¾ cup seedless raspberry jam, can use black
3 tablespoons Chambord or other blackberry
liqueur; you may omit this.
1 ¼ cup cocoa
1 ½ pounds confectioner’s sugar
¼ to ½ cup half-and-half as needed
Cream together the butter and the jam and use a flat spatula to get out the lumps now or else they will never
come out later. Add the optional liqueur and cocoa and blend in. Then add the confectioner’s sugar in 3-4 bunches to
blend it in slowly. I use a mixer for all of this but you can mix it by hand if you like. Use the half-and-half, or whole
milk, to add in enough liquid to keep the consistency just right. You need to keep the frosting easy enough to spread
without making it too runny. Everyone’s kitchen seems different to me as far as how much moisture you will need so
keep an eye on this.
Any homemade frosting beats store bought frosting by a mile. And even if you put it on a cake made from a box
mix, the cake will taste great because the frosting is so important. Not many people make anything like this from
scratch so if I take a cake with this frosting to a party I always get rave reviews, “you made this from scratch?!!,” etc.
And it’s really very easy to make.
Chocolate Raspberry Frosting