Serves 10 to 12
Do not substitute semisweet chocolate chips for the chopped semisweet chocolate in the frosting—chocolate chips contain less cocoa butter than bar chocolate and will not melt as readily. For best results, don't make the frosting until the cakes are cooled, and use the frosting as soon as it is ready. If the frosting gets too cold and stiff to spread easily, wrap the mixer bowl with a towel soaked in hot water and mix on low speed until the frosting appears creamy and smooth. Refrigerated leftover cake should sit at room temperature before serving until the frosting softens.
Ingredients
Cake
12tablespoons unsalted butter (1 1/2 sticks), very soft, plus extra for greasing pans
1 3/4cups unbleached all-purpose flour (8 3/4 ounces), plus extra for dusting pans
4ounces unsweetened chocolate , coarsely chopped
1/4cup Dutch-processed cocoa (3/4 ounce)
1/2cup hot water 1 3/4cups sugar (12 1/4 ounces)
1 1/2teaspoons baking soda 1teaspoon table salt 1cup buttermilk 2teaspoons vanilla extract 4 large eggs 2 large egg yolks Frosting
16ounces semisweet chocolate , finely chopped
8tablespoons unsalted butter (1 stick)
1/3cup sugar 2tablespoons corn syrup 2teaspoons vanilla extract 1/4teaspoon table salt 1 1/4cups heavy cream (cold)
Instructions
1. FOR THE CAKE: Adjust oven rack to middle position; heat oven to 350 degrees. Grease two 9-inch-round by 2-inch-high cake pans with softened butter; dust pans with flour and knock out excess. Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. Add 1/2 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool.
2. Whisk flour, baking soda, and salt in medium bowl. Combine buttermilk and vanilla in small bowl. In bowl of standing mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 1/4 cups sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes. Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30 to 45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. Add softened butter one tablespoon at a time, mixing about 10 seconds after each addition. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.
3. Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25 to 30 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45 to 60 minutes.
4. TO MAKE FROSTING: Melt chocolate in heatproof bowl set over saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and set aside. Meanwhile, heat butter in small saucepan over medium-low heat until melted. Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4 to 5 minutes. Add melted chocolate, butter mixture, and cream to clean bowl of standing mixer and stir to thoroughly combine.
5. Place mixer bowl over ice bath and stir mixture constantly with rubber spatula until frosting is thick and just beginning to harden against sides of bowl, 1 to 2 minutes (frosting should be 70 degrees). Place bowl on standing mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1 to 2 minutes. Stir with rubber spatula until completely smooth.
6. TO FROST CAKE: Place one cake layer on serving platter or cardboard round. Spread 1 1/2 cups frosting evenly across top of cake with spatula. Place second cake layer on top, then spread remaining frosting evenly over top and sides of cake. Cut into slices and serve.
Technique
Secrets to Old-Fashioned Chocolate Layer Cake
Some of the steps in our chocolate cake recipe may seem unconventional, but we think the moist, chocolaty results are worth bucking tradition.
ALTERNATE DRY AND WET INGREDIENTS: Adding the dry and wet ingredients in small batches helps to develop a more consistent crumb.
TENDERIZE WITH BUTTER: Adding soft butter to the batter makes for a tender cake.
MAKE CHOCOLATE PUDDING: Mixing chocolate, cocoa, water, and sugar into a "pudding" in a double boiler boosts the chocolate flavor and adds moisture.
RIBBON EGGS AND SUGAR: Whipping eggs and sugar on high speed until they form "ribbons" (thin strands of batter) adds volume and fluffiness.
Showing posts with label frosting. Show all posts
Showing posts with label frosting. Show all posts
Wednesday, May 4, 2011
Chocolate Peanut Butter Cake from Sky High cakes
Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze
Adapted, only barely, from Sky High: Irresistable Triple-Layer Cakes
This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy.
Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more)
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup coarsely chopped peanut brittle (I skipped this)
1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)
5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.
Peanut Butter Frosting
Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
1. In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
Adapted, only barely, from Sky High: Irresistable Triple-Layer Cakes
This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy.
Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more)
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup coarsely chopped peanut brittle (I skipped this)
1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)
5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.
Peanut Butter Frosting
Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
1. In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
Royal Icing
Makes about 1 cup
2 large egg whites
1/8 tsp cream of tartar
2 1/2 c confectioners' sugar, sfited
Liquid or paste food coloring as need
In a bowl whisk egg whites on low speed just for 1 minute. Add cream of tartar and continue mixing on low speed until the whites become frothy, 2 minutes. Add the powdered sugar gradually with the mixer on low spped. Continue to mix until the icing holds soft peak and is dull in appearance, about 2 minutes.
Refrigerate up to 5 days.
2 large egg whites
1/8 tsp cream of tartar
2 1/2 c confectioners' sugar, sfited
Liquid or paste food coloring as need
In a bowl whisk egg whites on low speed just for 1 minute. Add cream of tartar and continue mixing on low speed until the whites become frothy, 2 minutes. Add the powdered sugar gradually with the mixer on low spped. Continue to mix until the icing holds soft peak and is dull in appearance, about 2 minutes.
Refrigerate up to 5 days.
Simple Buttercream
Adapted from the Culinary Institute of America Baking at Home.
Makes 4 cups or enought to ice and fill an 8-9 inch cake
1 cup unsalted butter, at room temp
4 cup confectioner's sugar
sifted, plus extra as needed
1 tsp vanilla extract
1/4 tsp salt
1/4 heavy cream or whole milk, plus extra as needed
In a stand mixer fitted with the paddle attachment, cream the butter on medium speed until it is very light in texture, 2 minutes. Add the confectioner's sugar, vanilla extract, and salt and mix on low speed until the sugar and butter are blended, scraping down the bowl with a rubber spatula as needed. Increase the speed to medium and, with the mixer running, add the cream in a thin stream. Increase the speed to high and whip the buttercream until very smooth, light, and a good spreading consisency. Adjust the consitency if necessary by adding a bit more confectioner's sugar or cream.
Buttercream can be stored up to two weeks. If refrigerated, let the frosting sit for 15 minutes, then whip until creamy
Makes 4 cups or enought to ice and fill an 8-9 inch cake
1 cup unsalted butter, at room temp
4 cup confectioner's sugar
sifted, plus extra as needed
1 tsp vanilla extract
1/4 tsp salt
1/4 heavy cream or whole milk, plus extra as needed
In a stand mixer fitted with the paddle attachment, cream the butter on medium speed until it is very light in texture, 2 minutes. Add the confectioner's sugar, vanilla extract, and salt and mix on low speed until the sugar and butter are blended, scraping down the bowl with a rubber spatula as needed. Increase the speed to medium and, with the mixer running, add the cream in a thin stream. Increase the speed to high and whip the buttercream until very smooth, light, and a good spreading consisency. Adjust the consitency if necessary by adding a bit more confectioner's sugar or cream.
Buttercream can be stored up to two weeks. If refrigerated, let the frosting sit for 15 minutes, then whip until creamy
Monday, May 2, 2011
Frosting Recipes
Chocolate Buttercream from Magnolia Bakery
The key to achieving the same creamy texture that we do at the bakery is in beating the icing at the icing at the proper speeds for the proper amount of time. If beaten at too high a speed, the icing incorporates a lot of air and becomes fluffy rather than creamy.
1 ½ (3 sticks) unsalted butter, softened
2 tablespoons milk
9 oz semisweet chocolate, melted and cooled to lukewarm (see Note) I like to do half milk chocolate and half semi-sweet.
1 tsp vanilla extract
2 ¼ cups sifted confectioners sugar
Note: To melt the chocolate, place in a double boiler over simmering water on low heat for about 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool for 5-15 minutes, or until lukewarm. (otherwise the chocolate will melt the butter and ruin the consistency.)
In a large bowl, on the medium speed of an electric mixer, beat the butter until creamy, about 3 minutes. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well, about 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add the sugar and beat on low speed until creamy and of desired consistency.
Whipped Cream Cheese Frosting
1 (8 ounce) package cream cheese, softened (very important!)
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 ½ cups heavy whipping cream
In a large bowl combine cream cheese, sugar, salt and vanilla. Mix until smooth and creamy about 1 to 2 minutes. Pour heavy cream into the bowl and turn the mixer on medium to high until sof peaks form.
Cookies and Cream Frosting
2 lb bag powdered sugar
1 stick butter, softened
1/2 c shortening
2 tsp vanilla
1/2 cup or more heavy cream
crushed oreos
Cream butter and shortening until smooth and creamy. Add vanilla and mix. Add powdered sugar and slowly add the heavy cream until incorporated. Then mix on high for one minute to desired consistency. Taste the frosting and see if more heavy cream is needed. Add crushed oreos and frost. Mix first 4 ingredients well.
The key to achieving the same creamy texture that we do at the bakery is in beating the icing at the icing at the proper speeds for the proper amount of time. If beaten at too high a speed, the icing incorporates a lot of air and becomes fluffy rather than creamy.
1 ½ (3 sticks) unsalted butter, softened
2 tablespoons milk
9 oz semisweet chocolate, melted and cooled to lukewarm (see Note) I like to do half milk chocolate and half semi-sweet.
1 tsp vanilla extract
2 ¼ cups sifted confectioners sugar
Note: To melt the chocolate, place in a double boiler over simmering water on low heat for about 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool for 5-15 minutes, or until lukewarm. (otherwise the chocolate will melt the butter and ruin the consistency.)
In a large bowl, on the medium speed of an electric mixer, beat the butter until creamy, about 3 minutes. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well, about 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add the sugar and beat on low speed until creamy and of desired consistency.
Whipped Cream Cheese Frosting
1 (8 ounce) package cream cheese, softened (very important!)
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 ½ cups heavy whipping cream
In a large bowl combine cream cheese, sugar, salt and vanilla. Mix until smooth and creamy about 1 to 2 minutes. Pour heavy cream into the bowl and turn the mixer on medium to high until sof peaks form.
Cookies and Cream Frosting
2 lb bag powdered sugar
1 stick butter, softened
1/2 c shortening
2 tsp vanilla
1/2 cup or more heavy cream
crushed oreos
Cream butter and shortening until smooth and creamy. Add vanilla and mix. Add powdered sugar and slowly add the heavy cream until incorporated. Then mix on high for one minute to desired consistency. Taste the frosting and see if more heavy cream is needed. Add crushed oreos and frost. Mix first 4 ingredients well.
Coconut Frosting
Coconut frosting I got from one of my chefs at culinary school. We also used it for a filling for chocolates.
½ lb of butter
1 lb of powdered sugar
1 teaspoon of vanilla
¼ cup of milk
Coconut
Coconut extract optional
Cream butter and sugar. Add vanilla an milk and mix well. Add coconut and extract.
½ lb of butter
1 lb of powdered sugar
1 teaspoon of vanilla
¼ cup of milk
Coconut
Coconut extract optional
Cream butter and sugar. Add vanilla an milk and mix well. Add coconut and extract.
Italian Buttercream
This recipe is adapted from Cake Love's cookbook.
Cake Love's Italian Meringue Buttercream
Yield 4 to 5 cups (one 9 inch cake or 24 cupcakes)
5 large egg whites
10 oz extra fine granulated sugar
1/4 c cold water
4 sticks of butter, cut into tbsp pieces
Let butter and eggs come to room temperature.
Measure 1 cup sugar and the water into a 1 qt saucepan. Gently stir to combine.
Heat sugar and water until temperature reaches 245 degrees. Partially cover with a lid to caputre the evaporating water--this helps to moisten the side of the saucepan to prevent sugar cryastals from forming.
Separate egg whites into a bowl of a mixer fitted with wire whip attachment.
With a mixer on high speed, begin whipping the egg whites to stiff peaks. When the peaks are stiff, you have a meringue.
Keep the mixer running and pour the remaining 1/4 cup of sugar into the meringue.
Raise the heat under the sugar syrup to bring the syrup to 245 degrees it is is not there already. Remove thermometer and slowly pour the syrup into the meringue.
Agter 1 to 2 minutes reduce the mixer speed to medium for 3 to 4 minutes, or until the merinque is cooled. Add the butter 1 tablespoon at a time. Increase the mixer speed to high for 1 to 2 minutes, or until the butter is fully incorporated.
Flavor Variations
Flavor Ingredient Amount
vanilla vanilla extract 1 tsp
chocolate bittersweet choc. melted 1/2 cup
rum dark rum 2 to 4 Tbs to taste
amaretto amaretto 2 to 4 tbsp to taste
raspberry raspberry puree 1/4 to 1/2 cup
lemon limoncello 2 Tbsp.
orange orange oil 1 tsp
lime lime oil 1 tsp
Raspberry Puree
12 to 16 oz
4 oz extra fine granulated sugar
Thaw a package of raspberries and keep juice. Combine with sugar in a 2 qt saucepan. Gentlry brin mixture to a simmer over miedum heat and promptly remove from heat.
Scrape the puree from the bowl using a rubber spatula and carefully strain through a fine mesh sieve set over a large bowl. Try to captureall of the rasbperry seeds in the strainer.
Scrape the underside of the strainer.
Transfer the puree to an airtight container. Label, date and store up to 10 days.
Cake Love's Italian Meringue Buttercream
Yield 4 to 5 cups (one 9 inch cake or 24 cupcakes)
5 large egg whites
10 oz extra fine granulated sugar
1/4 c cold water
4 sticks of butter, cut into tbsp pieces
Let butter and eggs come to room temperature.
Measure 1 cup sugar and the water into a 1 qt saucepan. Gently stir to combine.
Heat sugar and water until temperature reaches 245 degrees. Partially cover with a lid to caputre the evaporating water--this helps to moisten the side of the saucepan to prevent sugar cryastals from forming.
Separate egg whites into a bowl of a mixer fitted with wire whip attachment.
With a mixer on high speed, begin whipping the egg whites to stiff peaks. When the peaks are stiff, you have a meringue.
Keep the mixer running and pour the remaining 1/4 cup of sugar into the meringue.
Raise the heat under the sugar syrup to bring the syrup to 245 degrees it is is not there already. Remove thermometer and slowly pour the syrup into the meringue.
Agter 1 to 2 minutes reduce the mixer speed to medium for 3 to 4 minutes, or until the merinque is cooled. Add the butter 1 tablespoon at a time. Increase the mixer speed to high for 1 to 2 minutes, or until the butter is fully incorporated.
Flavor Variations
Flavor Ingredient Amount
vanilla vanilla extract 1 tsp
chocolate bittersweet choc. melted 1/2 cup
rum dark rum 2 to 4 Tbs to taste
amaretto amaretto 2 to 4 tbsp to taste
raspberry raspberry puree 1/4 to 1/2 cup
lemon limoncello 2 Tbsp.
orange orange oil 1 tsp
lime lime oil 1 tsp
Raspberry Puree
12 to 16 oz
4 oz extra fine granulated sugar
Thaw a package of raspberries and keep juice. Combine with sugar in a 2 qt saucepan. Gentlry brin mixture to a simmer over miedum heat and promptly remove from heat.
Scrape the puree from the bowl using a rubber spatula and carefully strain through a fine mesh sieve set over a large bowl. Try to captureall of the rasbperry seeds in the strainer.
Scrape the underside of the strainer.
Transfer the puree to an airtight container. Label, date and store up to 10 days.
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