Now that summer has arrived I find myself gravitating towards fruit desserts. That doesn’t mean there isn’t still a soft spot in my heart for chocolate, however, so I decided to make an elegant cake that had both fruit and chocolate flavors. I started out with the raspberry buttercream recipe from My Sweet Vegan. I don’t know if it was the quality of the raspberries I used or the fact that I removed the seeds before using them, but the buttercream didn’t take like much. It was just sweet. Since I was planning on using the frosting as a filling not just a topping it needed more flavor so I added some unsweetened cranberry concentrate. The tartness of the cranberry really made the flavor pop, and the filling was absolutely delicious. Because of the extra liquid the frosting was more of a spreading than piping consistency, which was actually perfect for this cake, thin chocolate souffle layers topped with the cranberry raspberry filling.
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