Razzle Dazzle Icing


Razzle Dazzle is a versatile raspberry flavoured icing, it has a creamy texture but it is dairy free. Use it as is on top of cupcakes, thin it with raspberry puree or cream & use it to sandwich cake layers together or as a layer in a dessert. I have even made it a little thinner, frozen it & served it as a dairy free frozen dessert (check out the photo of the choccy dumplings).


150 g Raspberry puree*

200 g Caster sugar

2 Egg whites

You will need ~200 g of frozen raspberries. I usually use 250 g & keep some of the puree to add in later. Other berries can be used - so far I have tried strawberries & blackberries. 


Thaw the raspberries & blitz them with a stab blender.

Pour the raspberries through a sieve into a small saucepan. Extract as much liquid as possible.

Add in the caster sugar & stir.

Gently heat the mix to dissolve the sugar before boiling it.

Gently boil this mix for ~4 mins, stirring it occasionally to stop it from catching on the bottom of the saucepan.

While this mix is boiling start whisking the egg whites (using a stand mixer). 

Turn off the heat under the saucepan & wait for the bubbles to subside.

Pour the raspberry syrup in a thin stream into the whisking egg whites. The heat from the syrup will cook the egg white. Scrape the saucepan to get as much of the raspberry syrup out & put it in with the egg white - it will be very sticky. Stop the mixer, scrape down the sides of the bowl & continue whisking until the mixture has cooled.

When cool the mixture will be stiff & slightly pink. Essentially this mix is a raspberry flavoured Italian meringue.

If using it as is transfer the icing to a piping bag & decorate cupcakes/cake.

If thinning the mixture add in either raspberry puree or cream (Raspberry Cloud Cream) until the desired consistency is reached.

Left over icing can be kept in the fridge. Place plastic clingwrap on top of the icing to stop a crust from forming.