Hi Terry! It’s really going to be a personal preference. You would have a lot of raspberry flavor going on, but if that’s what you are going for it could be delicious. 🙂

Hi Nourin! I have never personally frozen this recipe, but I think it should be fine. I would just transfer it to the refrigerator to thaw it. 🙂

Hi Brenda! I haven’t personally made a raspberry whipped cream frosting so I can’t say for sure how it would turn out.

I’m so sorry to hear this happened, Andrea! Were your raspberries ripe and flavorful? If not this will cause issues with the final taste. 🙁

I’m so glad you enjoyed it so much, Cara! 🙂

This frosting is so delicious!!! I made a double batch and covered a triple layer dark chocolate & chocolate mousse cake for my daughter’s bday. The leftover raspberry frosting I froze, and later used it to cover greek yogurt sugar cookies. Both desserts were some of the best I’ve ever made or tasted!! The raspberry frosting is soft at room temp and the taste is excellent. 👌

I don’t have an exact volume measurement, but this recipe makes enough raspberry frosting to cover a 9×13 cake or a 2 layer 8 or 9” cake, but it won’t be super thick and you won’t have enough to pipe pretty swirls on top. You can also use this raspberry frosting to generously frost 12 cupcakes, or more modestly (think rosette decoration) swirl 18. If you like less frosting, you will be able to do 24, but it will be sparse.

thanks how much frosting does one recipe make do you think?

That sounds like an awesome combination, Cynthia! I’m so glad you enjoyed it so much! 🙂

Hi Sophie! Did you cook down the raspberry sauce enough? Cooking it down intensifies the flavor a lot more.

Hi Rebecca! We actually address this in the FAQ section of the post 😊

I’m so glad you enjoyed it so much, Katrina! 🙂

This frosting should freeze just fine 😊

Hi Maeve! Different jams have different consistencies and flavors so I can’t say for sure how it would turn out. It could end up being really sweet or it could end up causing the frosting to break.

I’m thinking about making this later today in combination with your macaron recipe. What do you think about using a store bought jar of raspberry preserves?

Personally I would be comfortable doing so as long as it’s not too warm, however, I’m not sure what the official safety recommendation would be. It would likely be to refrigerate after a day.