Gather Your ingredients

Let’s get started! Here’s what you need to make our low sugar raspberry freezer jam…(don’t worry, it still has all the sweet, fresh fruit flavor you’re looking for!)

• Fresh Or Frozen Raspberries. You can use either fresh raspberries OR frozen raspberries to make raspberry freezer jam, which means it’s easy to make a batch all year long. The big thing to keep in mind is that your jam will only taste as good as your berries, so do a little taste check to make sure the ones you bought taste great before making jam.
• Sugar. It’s going to seem like a lot of sugar for a low sugar raspberry jam recipe, but TRUST ME. The sugar is there for flavor, yes, but more importantly, it’s essential to the consistency. You cannot reduce the sugar in this recipe or it will not set up properly. (To put it in perspective, traditional raspberry freezer jam uses 5-6 cups of sugar compared to our 3 1/2 cups in this reduced sugar raspberry jam recipe.)
• Low-Sugar Pectin. I always use Sure Jell Low Sugar or No Sugar Recipe Pectin (currently sold in the PINK BOX). Make sure the pectin you’re buying is for low sugar or no sugar recipes or it won’t work properly with this recipe.
• Water. Lastly is some water. You’ll only need 1 cup of water for this jam recipe, to help dissolve the sugar and pectin.
• Jars & Lids! Then, you just need something to put it in. You can use plastic jars or glass jars, so long as they’re freezer-safe. We like 4 oz. jars and 8 oz. jars, as they’re about the amount of jam we can get through in a week. If you’ve got a larger family or want to make some as a gift, feel free to use larger or smaller jars!

Freezer Jam Tips & Tricks To Know Before You Start

Homemade freezer jam isn’t difficult but it IS precise. If this is your first time making freezer jam, be sure to read through all the instructions first so you’re ready to dive in and move quickly once you get started. Here are the most important things to keep in mind when making raspberry freezer jam:

1. MEASURE CAREFULLY! Again, no reducing or playing with the amounts of ingredients. Use exactly the amounts of mashed fruit, sugar, pectin, and water in the recipe.
2. USE THE RIGHT PECTIN. You want low sugar pectin for this recipe. We like the pink box Sure Jell pectin. (The yellow box will not work here!)
3. USE CLEAN JARS. Since we’re not canning, you don’t need to be quite as fussy about all the sterilization processes, but you DO need to use squeaky clean jars and lids. Feel free to use glass or plastic jars, just get them as clean and dry as possible before using.
4. HAVE EVERYTHING MEASURED & PREPPED. Once you get started, things move rather quickly, so it’ll work smoothly and easily if you have everything ready to go. Measure all the ingredients and have your jars and lids close by so you can easily add ingredients and transfer the jam to jars as quickly as possible.
5. WATCH THE CLOCK. Now is NOT the time to multitask! The pectin, sugar, and water boil for ONE minute, and you stir the raspberries into the pectin mixture for ONE minute. After that, you need to get the jam into jars as quickly as you can, so keep an eye on your pot and an eye on a watch or timer.
6. LET IT REST. You’ll need to let the jam set at room temperature for 24 hours before transferring it to the freezer. (This is safe, as long as you’ve used clean jars!)

How To Make Raspberry Freezer Jam, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Clean & Dry Your Jars. Before you start, make sure your jars and lids are very clean and completely dry. Set them close to your work station so you can easily fill them when the jam is done.
2. Prep Your Station. Gather a ladle or spoon and a funnel, if using, to help you pour the finished jam into jars. Set them next to the clean jars, along with a damp washcloth to help you clean up any messes.
3. Mash & Measure The Raspberries. Next, use a potato masher (best) or fork to crush berries in a large bowl. I find raspberry freezer jam sets up best when I don’t have any large clumps or chunks, so you want the mixture fairly uniform. Measure the mashed raspberries to make sure you have EXACTLY 4 cups. (No more, no less.)
4. Measure Remaining Ingredients. Then, measure exactly 3 1/2 cups sugar, set aside one box of pectin for low-sugar and no-sugar recipes, and exactly 1 cup of water.
5. Boil Sugar & Pectin Mixture. In a large saucepan, combine sugar, pectin, and water. Whisk constantly over medium-high heat to bring to a boil. Boil exactly 1 minute once the mixture is truly boiling (bubbles all across the surface, not just some here or there).
6. Remove From Heat & Stir In Fruit. After 1 minute of boiling, remove the pan from the heat and immediately add the mashed raspberry mixture. Whisk or stir for 1 minute to combine completely. 
7. Pour Into Jars & Cover. As quickly as you can, spoon or pour the jam into your clean jars, leaving 1/2-1 inch of space at the top of each jar to allow for expansion in the freezer. Wipe up any spills around the rim or sides, then cover tightly with a lid. Repeat until all the jam is in jars. 
8. Let Jam Rest 24 Hours At Room Temperature. Allow the jars to sit at room temperature for 24 hours to set up. After 24 hours, you’ll be able to tell if your jam set properly. It shouldn’t slosh if you tilt the jar side to side. Instead, it should move slowly when tilted or not at all.
9. Freeze Jam. Transfer the jars to the freezer and freeze up to 1 year. Thaw jars in the refrigerator when you’re ready to use. Open jam should be stored in the refrigerator up to 3 weeks.

ENJOY IT! Try this homemade freezer raspberry jam on toast, biscuits, waffles, pancakes, sandwiches, yogurt, oatmeal, English muffins, trifle, cake, desserts, and more!

FAQ For The Best Raspberry Freezer Jam

How Long Does Freezer Jam Last? Raspberry freezer jam will stay fresh in the fridge up to 3 weeks, or in the freezer up to 1 year.

Can I Use Something Besides Pectin? Not for this recipe. You must use pectin for low sugar, less sugar, or no sugar recipes–no substitutes! I recommend Sure Jell pink box pectin. Similarly, you can’t reduce the amount of sugar or use other sweetener here without impacting the recipe.

What Kind Of Jars Work For Freezer Jam? You can literally use any size or shape jar! It just needs to be freezer safe. Half pint jars (8 oz.) or 4 oz. jars work best for us. We love these glass jars or these plastic jars, but we’ve used all different sizes, shapes, and brands over the years. Make sure to save 1/2-1 inch of room at the tops of each jar to allow for expansion in the freezer.

Do You Store Freezer Jam At Room Temperature? Freezer jam is NOT shelf stable. After the initial 24 hours at room temperature to set, freezer jam must be frozen or refrigerated to stay food safe.

Can You Make Freezer Jam With Frozen Fruit? Yes! Frozen fruit is picked at its peak and flash frozen, which helps them retain their fresh flavor and their nutrients. Keep in mind that you’ll need to thaw the fruit before making freezer jam, and that jam made with thawed berries will be slightly softer set than jam made with fresh berries. 

Why Didn’t My Freezer Jam Set Up? The two most common reasons are that you either didn’t measure carefully (the fruit, sugar, water, and pectin must all be exact) or didn’t boil the pectin mixture long enough. You can still use un-set freezer jam as more of a fruit sauce on oatmeal, ice cream. cheesecake, etc., or most packages of pectin have troubleshooting directions in their instructions. (Sure Jell has you boil additional pectin, water, and sugar, to mix in)

More Yummy Jams & Spreads To Try

Easy Peach Freezer Jam

Whipped Cinnamon Honey Butter

Easy Strawberry Freezer Jam

Easy Homemade Lemon Curd

Print

Raspberry Freezer Jam (Low Sugar Recipe!)

This raspberry freezer jam recipe is easier than you think. Made with just 4 ingredients and no canning required!

Course Condiment

Cuisine Amercan

Diet Gluten Free

Keyword how to make raspberry freezer jam, low sugar raspberry freezer jam recipe, raspberry freezer jam recipe, reduced sugar raspberry freezer jam recipe

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 6 cups jam

Calories 32kcal

Author Emily Dixon, Sweets & Thank You

Ingredients

• 4 cups mashed raspberries from about 8 cups/26 oz. fresh raspberries or frozen raspberries*
• 3 ½ cups granulated sugar (700 grams)
• 1 (1.75 oz.) package Sure Jell fruit pectin for less or no sugar needed recipes** (PINK box)
• 1 cup water

Instructions

• Clean & Dry Your Jars. Before you start, make sure your jars and lids are very clean and completely dry. Set them close to your work station so you can easily fill them when the jam is done.
• Prep Your Station. Gather a ladle or spoon and a funnel, if using, to help you pour the finished jam into jars. Set them next to the clean jars, along with a damp washcloth to help you clean up any messes.
• Mash & Measure The Raspberries. Next, use a potato masher (best) or fork to mash the raspberries in a large bowl. I find raspberry freezer jam sets up best when I don’t have any large clumps or chunks, so you want the mixture fairly uniform. Measure the mashed fruit to make sure you have EXACTLY 4 cups. (No more, no less.)
• Measure Remaining Ingredients. Then, measure exactly 3 1/2 cups sugar, set aside one box of pectin for low-sugar and no-sugar recipes, and exactly 1 cup of water.
• Boil Sugar & Pectin Mixture. In a large saucepan, combine sugar, pectin, and water. Whisk constantly over medium-high heat to bring to a boil. Boil exactly 1 minute once the mixture is truly boiling (bubbles all across the surface, not just some here or there).
• Remove From Heat & Stir In Fruit. After 1 minute of boiling, remove the pan from the heat and immediately add the mashed raspberries. Whisk or stir for 1 minute to combine completely.
• Pour Into Jars & Cover. As quickly as you can, spoon or pour the jam into your clean jars, leaving 1/2-1 inch of room at the top of each jar to allow for expansion in the freezer. Wipe up any spills around the rim or sides, then cover tightly with a lid. Repeat until all the jam is in jars.
• Let Jam Rest 24 Hours At Room Temperature. Allow the jars to sit at room temperature for 24 hours to set up. After 24 hours, you’ll be able to tell if your jam set properly. It shouldn’t slosh if you tilt the jar side to side. Instead, it should move slowly when tilted or not at all.
• Freeze Jam. Transfer the jars to the freezer and freeze up to 1 year. Thaw jars in the refrigerator when you’re ready to use. Open jam should be stored in the refrigerator up to 3 weeks.

Video

Notes

• *Feel free to use thawed frozen raspberries to make freezer jam! I do it all the time.
• **Make sure you’re using pectin for less sugar or no-sugar recipes. Traditional pectin (yellow box, for Sure Jell) will not work in this recipe, as the ingredients in this recipe are formulated for less sugar.

Nutrition

Serving: 1Tablespoon jam | Calories: 32kcal | Carbohydrates: 8.2g | Protein: 0.1g | Sodium: 5.3mg | Potassium: 11.7mg | Fiber: 0.5g | Sugar: 7.6g | Vitamin C: 2mg | Calcium: 2mg

This recipe was originally shared in August 2022. Updated with additional recipe notes, step-by-step photos, and new video and republished April 2026. Here are a few of our original photos:

Gather Your Ingredients

So, how do we pack all that just-picked strawberry flavor into this easy freezer jam recipe? Let’s take a look at our ingredients list:

Can I Use a Sugar Substitute? Sugar alternatives, like Swerve or stevia typically need a pectin specifically formulated to work with them, or a modified technique to activate properly. I don’t recommend them for my recipe.

How To Make, Strawberry Freezer Jam, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Prep Your Station. Before you start, make sure you have very clean jars and lids, a funnel, a ladle (or clean measuring cup for scooping), and all your ingredients ready to go. This recipe depends a bit of on timing, and moves quickly once you get started.
2. Make Sure You Have The Right Pectin. This recipe will ONLY work with a low sugar pectin. We recommend Sure Jell Premium Fruit Pectin for Less or No Sugar Needed Recipes (pink box).
3. Mash & Measure The Strawberries. Wash strawberries thoroughly, then remove the green tops and dice the strawberries. (A rough chop is fine here! We’re just making them easier to mash.) Use a potato masher to mash the strawberries in a large bowl, then carefully measure out 4 level cups of mashed strawberries and set aside. If you use more or less, your jam may not turn out properly. (If you have any leftover mashed berries, you can add them to oatmeal, smoothies, yogurt, etc.)
4. Boil The Pectin Mixture. In a large saucepan, combine sugar, low sugar pectin, and water. Bring the mixture to a boil over medium high heat, stirring constantly until the mixture comes to a boil, with bubbles all across the surface. Boil 1 minute (use a timer!) then remove from the heat.
5. Stir In The Strawberries. Add the crushed berries to the saucepan and stir thoroughly for another full minute (set a timer!) to fully incorporate the pectin mixture and strawberry mixture. Make sure to mix well, so the jam sets up evenly! 
6. Scoop Into Jars. As soon as possible, scoop the jam into the clean jars, leaving 1/2-inch of room at the top for the jam to expand in the freezer. Wipe the rims of the jars and cover with clean lids.
7. Set 24 Hours. Let the jam rest at room temperature for 24 hours. Try not to jiggle or jostle the jars during this time. Just let them set!
8. Chill or Freeze. After 24 hours, transfer the jars to the freezer for up to 1 year, or the fridge for up to 3 weeks. Thaw frozen jam in the refrigerator before using and use within 3 weeks once opened.

FAQ + Tricks For The Best Strawberry Freezer Jam

Can I Use Less Sugar? Not for this recipe. Use the exact amount of sugar called for, for best results. Sugar affects the flavor AND texture, since it’s part of what helps the pectin gel. Reducing the sugar may mean your jam doesn’t set or sets too soft. This is already a low sugar strawberry freezer jam recipe, and you’ll only be having 1-2 Tablespoons at a time. Let yourself have this! 

What Kind of Jars Work Best? I recommend wide-mouth jars since they’re easier to fill, but you can use glass or clean plastic freezer jars here. Do make sure your jars are freezer safe, and remember to leave half an inch of space at the top to allow the jam to expand during freezing!

Can I Can This Jam? This is a freezer jam recipe, so it’s not meant for hot water bath canning or pressure canning.

More Yummy Jams & Spreads To Try

Easy Peach Freezer Jam

Low Sugar Raspberry Freezer Jam

Easy Homemade Lemon Curd

Whipped Cinnamon Honey Butter

Print

Easy Strawberry Freezer Jam (Low sugar Recipe!)

Our low-sugar strawberry freezer jam is the EASIEST jam recipe around! It's made with just 4 ingredients, perfectly sweet & keeps for a YEAR in the freezer. (No canning or special skills required!)

Course Condiment

Cuisine American

Diet Gluten Free

Keyword Freezer Jam

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 6 cups jam

Calories 18kcal

Author Emily Dixon, Sweets & Thank You

Equipment

• VERY Clean Freezer-Safe Jars or Containers & Lids (Freezer-Safe Glass or Plastic)
• Funnel

Ingredients

• 4 cups Mashed Strawberries (about 7-8 cups diced fresh strawberries)*
• 1 (1.75 oz) box Sure-Jell Low Sugar Pectin*
• 3 cups Granulated Sugar* (360 grams)
• 1 cup Water

Instructions

• Prep Your Station. Before you start, make sure you have very clean jars and lids, a funnel, a ladle (or clean measuring cup for scooping), and all your ingredients ready to go. This recipe depends a bit of on timing, and moves quickly once you get started.
• Mash & Measure The Strawberries. Wash strawberries thoroughly, then remove the green tops and dice the strawberries. (A rough chop is fine here! We're just making them easier to mash.) Use a potato masher to mash the strawberries in a large bowl, then carefully measure out 4 level cups of mashed strawberries and set aside. If you use more or less, your jam may not turn out properly. (If you have any leftover mashed berries, you can add them to oatmeal, smoothies, yogurt, etc.)
• Boil The Pectin Mixture. In a large saucepan, combine sugar, low sugar pectin, and water. Bring the mixture to a boil over medium high heat, stirring constantly until the mixture comes to a boil, with bubbles all across the surface. Boil 1 minute (use a timer!) then remove from the heat.
• Stir In The Strawberries. Add the crushed berries to the saucepan and stir thoroughly for another full minute (set a timer!) to fully incorporate the pectin mixture and strawberry mixture. Make sure to mix well, so the jam sets up evenly!
• Scoop Into Jars. As soon as possible, scoop the jam into the clean jars, leaving 1/2-inch of room at the top for the jam to expand in the freezer. Wipe the rims of the jars and cover with clean lids.
• Set 24 Hours. Let the jam rest at room temperature for 24 hours. Try not to jiggle or jostle the jars during this time. Just let them set!
• Chill or Freeze. After 24 hours, transfer the jars to the freezer for up to 1 year, or the fridge for up to 3 weeks. Thaw frozen jam in the refrigerator before using and use within 3 weeks once opened.

Video

Notes

• Strawberries. I recommend fresh strawberries for best results, but we’ve made this jam countless times with thawed frozen strawberries. The texture of the jam is *slightly* softer with frozen berries, but frozen berries are also picked at their peak, so you’ll still get great flavor! (A great option in winter!)
• Make Sure You Have The Right Pectin. This recipe will ONLY work with a low sugar pectin. We recommend Sure-Jell Premium Fruit Pectin for Less or No Sugar Needed Recipes (PINK box not yellow box).
• Sugar. Use the exact amount of sugar called for, for best results. Sugar affects the flavor AND texture, since it’s part of what helps the pectin gel. Reducing the sugar may mean your jam doesn’t set or sets too soft. This is already a low sugar strawberry freezer jam recipe, and you’ll only be having 1-2 Tablespoons at a time. Let yourself have this! 
• Pay Attention To Timing. This recipe is SUPER simple, but the timing does matter. Make sure to boil the pectin mixture for 1 full minute at a rolling boil, stir the strawberries into the pectin mixture for a full minute, pour jam into jars quickly, let them set 24 hours, then freeze as directed. 

Nutrition

Serving: 1Tablespoon | Calories: 18kcal | Carbohydrates: 4.5g | Protein: 0.1g | Sodium: 5.2mg | Potassium: 14.9mg | Fiber: 0.2g | Sugar: 4.2g | Vitamin C: 5.7mg | Calcium: 1.6mg

Gather Your Ingredients

The beauty of homemade whipped cream is the ingredients are as simple as can be. Let’s take a look:

How To Make Chocolate Whipped Cream, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Combine. In the bowl of a stand mixer (or a large glass or metal bowl), combine cream, powdered sugar, cocoa powder, and vanilla.
2. Mix, Then Whip. With the whisk attachment (or a hand mixer), beat on high speed for 30-60 seconds, then scrape down the sides of the bowl. Mix again on high speed for 3-5 minutes until you reach stiff peaks. Watch carefully when you can see the trail of the beaters in the whipped cream. Check it and mix just until the whipped cream holds its shape on the end of the beater.
3. Serve. Keep the whipped cream cold and covered until you’re ready to use it. Serve as a fruit dip, pipe onto brownies, cakes, pies, cheesecake, etc.
4. Store. Keep whipped cream in an airtight container in the fridge up to 3-4 days. Since this is a stabilized whipped cream, it should hold its shape well, but since it’s whipped cream, it’ll also need to stay cold (it’ll melt in warm temperatures)! Keep refrigerated when not in use, and don’t keep out at room temperature longer than 1-2 hours.

FAQ + Tricks For The Best Chocolate Whipped Cream

Keep It Cold! Unlike chocolate buttercream frosting or chocolate ganache, chocolate whipped cream needs to stay cold or it’ll melt. Keep it stored in the fridge until you need it, then only leave it out at room temperature for about 1 hour or less (less if it’s warm!)

Know The Difference Between Soft & Stiff Peaks. Soft peaks can be lovely for dolloping (great for topping pudding or pie), but it won’t hold its shape well longer term, especially if you want to use it for piping. Stiff peaks will hold their shape on the beater or a spoon, even if you rotate it around. Watch carefully when you reach the soft peaks stage, since it’s only a few seconds longer till you get to stiff peaks!

Adjust To Taste. You can add 1 Tablespoon MORE cocoa powder if you want a stronger flavor, or 1 Tablespoon more powdered sugar if you want a slightly sweeter flavor.

For A Darker Color, Bloom The Cocoa First. A few hours in advance, heat 1/2 cup of the cream till steaming, then stir in the cocoa powder until smooth or use an immersion blender to mix until evenly blended. Pour in the rest of the cream and chill until super cold again. (Warm or room temperature cream won’t whip well!) When you’re ready to whip the cream, add powdered sugar and vanilla and proceed as directed. 

More Fun Toppings To Try

Raspberry Coulis (Fresh Raspberry Sauce)

Easy Chocolate Syrup (Like Hershey’s!)

Easy Homemade Lemon Curd

Strawberry Topping

Print

Chocolate Whipped Cream

Our easy chocolate whipped cream recipe adds a fun, elegant touch to all kinds of delicious drinks & desserts. It tastes great on everything!

Course Dessert

Cuisine American

Diet Gluten Free

Keyword cocoa powder, cocoa whipped cream, whipped cream

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 cups Whipped Cream

Calories 61kcal

Author Emily Dixon, Sweets & Thank You

Ingredients

• 1 cup COLD Heavy Whipping Cream
• ¼ cup Powdered Sugar (30 grams)
• 3 Tablespoons Unsweetened Cocoa Powder*
• 1 teaspoons Vanilla Extract

Instructions

• Combine. In the bowl of a stand mixer (or a large glass or metal bowl), combine cream, powdered sugar, cocoa powder, and vanilla.
• Mix, Then Whip. With the whisk attachment (or a hand mixer), beat on high speed for 30-60 seconds, then scrape down the sides of the bowl. Mix again on high speed for 3-5 minutes until you reach stiff peaks. Watch carefully when you can see the trail of the beaters in the whipped cream. Check it and mix just until the whipped cream holds its shape on the end of the beater.
• Serve. Keep the whipped cream cold and covered until you're ready to use it (it'll set up even more when chilled!). Serve as a fruit dip, pipe onto brownies, cakes, pies, cheesecake, etc.
• Store. Keep whipped cream in an airtight container in the fridge up to 3-4 days. Since this is a stabilized whipped cream, it should hold its shape well, but since it's whipped cream, it'll also need to stay cold (it'll melt in warm temperatures)! Keep refrigerated when not in use, and don't keep out at room temperature longer than 1 hour (less, if it's warm!).

Video

Notes

• Cocoa Powder. For the best flavor, I recommend natural cocoa powder (like Hershey’s or Ghirardelli) rather than Dutch-processed cocoa. I tried both, and natural cocoa tastes best!
• For Darker Color, you can bloom the cocoa first. A few hours in advance, heat 1/2 cup of the cream till steaming, then stir in the cocoa powder until smooth or use an immersion blender to mix until evenly blended. Pour in the rest of the cream and chill until super cold again. (Warm or room temperature cream won’t whip well!) When you’re ready to whip the cream, add powdered sugar and vanilla and proceed as directed. 
• Know The Difference Between Soft & Stiff Peaks. Soft peaks can be lovely for dolloping (great for topping pudding or pie), but it won’t hold its shape well longer term, especially if you want to use it for piping. Stiff peaks will hold their shape on the beater or a spoon, even if you rotate it around. Watch carefully when you reach the soft peaks stage, since it’s only a few seconds longer till you get to stiff peaks!

Nutrition

Serving: 2Tablespoons | Calories: 61kcal | Carbohydrates: 2.9g | Protein: 0.6g | Fat: 5.5g | Saturated Fat: 3.5g | Cholesterol: 16.8mg | Sodium: 4.3mg | Potassium: 39.8mg | Fiber: 0.3g | Sugar: 2.3g | Vitamin C: 0.1mg | Calcium: 11mg

Gather Your Ingredients

How To Make Peppermint Hot Fudge, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Melt. In a medium saucepan, combine chocolate chips, sweetened condensed milk, heavy cream, butter, and salt. Heat the mixture over medium-low heat stirring regularly until the chocolate is fully melted. (Don’t let it boil!)
2. Add Flavor! Remove the pan from the heat and stir in vanilla extract and peppermint extract. I recommend starting with 1/2 teaspoon peppermint extract at first, then adding more, to taste. I usually end up with 3/4-1 teaspoon peppermint extract since we like ours strong!
3. Serve & Store. Pour the hot fudge sauce into a jar, small pitcher, or an airtight container. Serve warm over ice cream or your favorite desserts. Store leftover peppermint hot fudge in an airtight container in the fridge 1-2 weeks.
4. Reheat Leftovers. Hot fudge sauce will thicken significantly as it cools. To reheat leftovers, you can warm it in a saucepan on the stove, or reheat what you need in the microwave in 15-20 second intervals, stirring in between each interval, until the hot fudge is warm and pourable again.

FAQ + Tricks For The Best Peppermint Hot Fudge Sauce

Can I Use Peppermint Oil Instead of Peppermint Extract? Maybe. Not all peppermint oil is food grade (some is meant for aromatherapy only!), but food grade pure peppermint oil can be used in VERY small amounts. Peppermint oil is WAY stronger than peppermint extract so a single drop is likely all you’d need! Otherwise, you’ll end up with a very overpowering minty aftertaste. 

Try Giving It As a Homemade Gift! This homemade peppermint hot fudge sauce makes a GREAT Christmas gift for friends & neighbors. Package it in small heatproof jars & top with a bow or gift tag.

Can I Use Something Besides Sweetened Condensed Milk? Sweetened condensed milk is literally just milk & sugar that’s been cooked down to evaporate some of the water so it’s nice and thick and sticky. You can make your own with this recipe! You’ll just need granulated sugar and whole milk.

More Yummy Holiday Treats To Try

Fudgy Gluten-Free Brown Butter Brownies

Homemade Peppermint Ice Cream

Peppermint Flourless Chocolate Cake

20+ Gluten-Free Holiday Cookie Recipes To Try

Print

Peppermint Hot Fudge Sauce

This deliciously thick peppermint hot fudge sauce is perfect for a holiday sundae! Try it with peppermint ice cream and a warm brownie–you won't regret it!

Course Condiment, Dessert, Ice Cream

Cuisine American

Diet Gluten Free

Keyword hot fudge sauce, ice cream topping, peppermint

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 2.5 cups Hot Fudge Sauce

Author Emily Dixon, Sweets & Thank You

Ingredients

• 1 cup Dark Chocolate Chips (or semi-sweet chocolate chips)
• 1 (14-ounce) can Sweetened Condensed Milk
• ½ cup Heavy Cream
• 4 Tablespoons Tablespoons butter (57 grams)
• ¼ teaspoon Kosher Salt
• 1 teaspoon Vanilla Extract
• 1/2-1 teaspoon Peppermint Extract (depending how strong you want it!)

Instructions

• Melt. In a medium saucepan, combine chocolate chips, sweetened condensed milk, heavy cream, butter, and salt. Heat the mixture over medium-low heat stirring regularly until the chocolate is fully melted. (Don't let it boil!)
• Add Flavor! Remove the pan from the heat and stir in vanilla extract and peppermint extract. I recommend starting with 1/2 teaspoon peppermint extract at first, then adding more, to taste. I usually end up with 3/4-1 teaspoon peppermint extract since we like ours strong!
• Serve & Store. Pour the hot fudge sauce into a jar, small pitcher, or an airtight container. Serve warm over ice cream or your favorite desserts. Store leftover peppermint hot fudge in an airtight container in the fridge 1-2 weeks.
• Reheat Leftovers. Hot fudge sauce will thicken significantly as it cools. To reheat leftovers, you can warm it in a saucepan on the stove, or reheat what you need in the microwave in 15-20 second intervals, stirring in between each interval, until the hot fudge is warm and pourable again.

Video

Notes

• Chocolate. I recommend dark chocolate (around 70-72%) when possible to keep this from getting too sweet. You can use bittersweet chocolate or semi-sweet chocolate chips instead, but the sauce will be less chocolatey and more sweet. Milk chocolate will be too sweet and too weak for this recipe. 

Gather Your Ingredients

• Fresh Peaches. This is how you get so much peach flavor! Use ripe, juicy peaches for best results. Keep in mind that if you use sub-par peaches (flavorless, tart, or mealy), you’ll get sub par jam. (Small bruises are totally fine, so long as the flavor is good!) Yellow peaches are best for jam as white peaches aren’t acidic enough or pretty enough to work well. 
• Lemon Juice. Fresh lemon juice does double duty here, adding brightness and acidity, but also helping the peach jam to set properly. Peaches are lower in natural pectin than other fruits, like pears, berries, or apples, so they need a little extra help to set up properly!
• Sugar. Then, you’ll need some sugar. Regular granulated sugar or cane sugar works here. I do not recommend sugar substitutes in this recipe.
• Sure Jell Low Sugar Pectin. This kind of pectin is specifically formulated to work in lower sugar recipes. Do not substitute liquid pectin or regular pectin in this recipe, or your jam may not set properly.
• Water. Then, you’ll just need a little water to dissolve the pectin mixture!
• *Maybe* A Few Drops of Almond or Vanilla Extract. Just 2-3 drops of almond extract or vanilla extract can add a tiny hint of extra flavor. I like almond extract best!

How To Make Peach Freezer Jam, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Prep Your Station. Before you start, you’ll want to have everything clean and ready to go so you can work quickly. Thoroughly wash jars and lids, set out a funnel, a clean washcloth or paper towel, and all your ingredients before beginning.
2. Prep Peaches. Peel and finely dice or mash the peaches with a potato masher and measure carefully Use exactly 3 cups of mashed peaches with their juices.
3. Combine. Add lemon juice & almond extract to the peaches. Add peach mixture, sugar, and water to a large saucepan. Whisk to combine.
4. Boil. Bring peach mixture to a full rolling boil (bubbles all across the surface!) over medium-high heat and boil 2 minutes (use a timer for best results). 
5. Add Pectin. Add the pectin and whisk to combine, cooking another 2 minutes. Remove from heat and check that there are no lumps of pectin in your jam mixture.
6. Fill Jars. Pour or ladle jam into the clean jars, leaving 1/2 an inch of room at the top to allow for expansion in the freezer. Wipe any jam off the rims or sides of the jars and secure with lids. 
7. Cool & Let Set 24 Hours. Let the jam cool 1 hour at room temperature, then transfer to the fridge and chill 24 hours to fully set. (If yours seems fully set after a few hours, you can transfer them to the freezer earlier!) 
8. Freeze. Transfer set jam to the freezer and store up to up to 1 year. Thaw in the refrigerator a few hours in advance of serving, then store in the refrigerator up to 3 weeks. 

FAQ + Tricks For The Best Peach Freezer Jam

The Best Way To Peel Peaches. When I can, I just use a sharp paring knife! I run the knife around the peach to make an “X” shape around the pit, then I can usually easily separate the peach quarters and peel back the skin on peaches. Otherwise, you can use the blanching method to carefully lower peaches into boiling water for 1 minute, then transfer to an ice bath. The peach skins should peel right off!

How Long Does Peach Freezer Jam Last? The great thing about our easy peach freezer jam recipe is that it will stay fresh up to 1 year in the freezer, so you can pull out a jar of jam any time you like! Once you’ve thawed it, it will keep fresh up to 3 weeks in the refrigerator. (Ours never lasts a whole year, since we’re so eager to enjoy it!)

Peach Jam Sets Soft. FYI, freezer jam is typically less firm than store-bought or canned jam, and peach freezer jam tends to set softer than other fruits like raspberry or strawberry because it has less natural pectin. We’ve worked really hard to make sure you can get a good set to this jam–balancing the amount of sugar, pectin, fresh fruit, and water to get a set but spreadable peach jam.

How to Fix Runny Jam. If your freezer peach jam didn’t set up properly, all isn’t lost! You’ll need another package of pectin, and you can follow the tips from Sure Jell. This will involve adding more sugar and part of another box of pectin to your jam to help it set up. Their directions walk you through it step-by-step! (That shouldn’t be an issue with this recipe, but just in case…)

More Yummy Jams & Spreads To Try

Low Sugar Raspberry Freezer Jam

Whipped Cinnamon Honey Butter

Easy Homemade Lemon Curd

Easy Homemade Caramel Sauce

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Easy Peach Freezer Jam (Low Sugar Recipe!)

This homemade peach freezer jam tastes like biting into a fresh, juicy peach! Made with simple ingredients and less sugar, this easy peach jam recipe comes together in minutes. (No special equipment required!)

Course Condiment

Cuisine American

Diet Gluten Free

Keyword Low Sugar Peach Jam, Peach Freezer Jam, Peach Jam

Prep Time 25 minutes minutes

Cook Time 10 minutes minutes

Cooling & Chill Time 24 hours hours

Total Time 24 hours hours 35 minutes minutes

Author Emily Dixon, Sweets & Thank You

Ingredients

• 3 cups finely diced or mashed fresh peaches with their juice* (use YELLOW peaches!)
• 1 ½ Tablespoons fresh lemon juice
• 1 ¼ cups granulated sugar (250 grams)
• ⅔ cup water
• 1 package Sure-Jell Premium Fruit Pectin for Less or No Sugar Needed Recipes* (1.75 oz/49 grams)
• Optional: 2-3 drops almond extract or vanilla extract

Instructions

• Prep Your Station. Before you start, you’ll want to have everything clean and ready to go so you can work quickly. Sanitize jars and lids, set out a funnel, a clean washcloth or paper towel, and all your ingredients before beginning.
• Prep Peaches. Peel and finely dice or mash the peaches and measure carefully Use exactly 3 cups of mashed peaches with their juices.
• Combine. Add lemon juice & almond extract to the peaches. Add peach mixture, sugar, and water to a large saucepan. Whisk to combine.
• Boil. Bring peach mixture to a rolling boil (bubbles all across the surface!) and boil 2 minutes (use a timer for best results). 
• Add Pectin. Add the pectin and whisk to combine, cooking another 2 minutes. Remove from heat and check that there are no lumps of pectin in your jam mixture.
• Fill Jars. Pour jam into the clean jars, leaving 1/2 an inch of room at the top to allow for expansion in the freezer. Wipe any jam off the rims or sides of the jars and secure with lids. 
• Cool & Let Set 24 Hours. Let the jam cool 1 hour at room temperature, then transfer to the fridge and chill 24 hours to fully set. (If yours seems fully set after a few hours, you can transfer them to the freezer earlier!) 
• Freeze. Transfer set jam to the freezer and store up to up to 1 year. Thaw in the refrigerator a few hours in advance of serving, then store in the refrigerator up to 3 weeks. 

Video

Notes

• Peaches. You *can* make this jam with frozen peaches. You’ll just need to thaw and prepare them first. I find that store-bought frozen peaches don’t have as fresh and sweet a flavor as peaches you freeze yourself, so I always recommend fresh peaches or home-frozen peaches for best results.
• Sugar. Do NOT attempt to reduce the sugar further, or your jam may not set up properly.
• Pectin. This recipe was specifically tested with Sure-Jell Premium Fruit Pectin for Less or No Sugar Needed Recipes. (Pink box!) I haven’t tested with any other brands of pectin or liquid pectin and cannot guarantee results if you use another brand.
• Storage. This jam is NOT shelf stable and must be frozen or refrigerated after the 24 hour setting period. It will keep in the freezer up to 1 year and the fridge up to 3 weeks. You’ll know the jam isn’t fresh any more if it hisses when opened, has an off smell, the color changes, or it goes moldy. 

Gather Your Ingredients

The best part about this easy recipe (other than the flavor–duh!) is that you only need a few basic ingredients. Let’s take a look:

• Fresh Blueberries. I love to make this blueberry topping recipe with fresh, juicy blueberries for the most vibrant flavor and best texture, but see the FAQ below for tips on using frozen blueberries instead!
• Sugar. Granulated sugar (white sugar) adds sweetness and elevates the blueberry flavor.
• Water. Since blueberries aren’t as naturally juicy as strawberries, I add a little water to the blueberry sauce to create that saucy texture.
• Fresh Lemon Juice & Fresh Lemon Zest. Lemon and blueberry pair beautifully together. The acidity of the lemon juice brightens and elevates the sweet notes of the blueberries in the best way possible. Then, we’ll turn it up a little more with a touch of lemon zest for extra flavor.
• Cornstarch. For thickening the sauce.
• Vanilla. Optional, but I love what this tiny splash of vanilla extract does. Don’t worry, the blueberry flavor will still shine through!
• A *Tiny* Pinch of Salt. My secret ingredient. Salt is a flavor enhancer, and adding a tiny pinch of of salt is like turning up the volume on the sweet and tangy flavors in this blueberry topping.

How To Make Blueberry Sauce, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Set aside 1/3 of the Blueberries. Set aside 1/3 (4 ounces/113 grams) of the fresh blueberries for later. 
2. Combine. Add the remaining 2/3 blueberries, the sugar, water, lemon juice, cornstarch, and a pinch of salt to a medium saucepan. 
3. Cook to Soften. Cook over medium heat, stirring with a spatula, until the blueberries soften and the sauce thickens, about 5-8 minutes. (The sauce will go from opaque to translucent and glossy.) It’s ok to gently break up some of the berries with your spatula as they cook, if you like. 
4. Stir in Remaining Blueberries. Add the reserved 1/3 of the blueberries, along with the vanilla extract and cook 2-3 minutes more. 
5. Cool To Set. Let the blueberry sauce cool a bit, then transfer to an airtight container or jar and chill in the refrigerator. The blueberry sauce will thicken up even more in the refrigerator. The ideal texture for using on cake or cheesecake is scoop-able, but not runny. If you want to thin it out more (for ice cream, oatmeal, etc.), you can stir in 1 teaspoon of water at a time until you reach your desired consistency. 
6. Serve & Store. Enjoy on cheesecake, pound cake, ice cream, oatmeal, yogurt, pancakes, waffles, and more! Store leftover sauce in an airtight container in the fridge up to 4-5 days. (This blueberry sauce can be frozen, but the texture will soften more upon thawing.) 

Yummy Ways To Use This Blueberry Topping

So, what are the best ways to use this fresh blueberry sauce? The sky’s the limit, but these are my favorites:

• CHEESECAKE!!! Blueberry Cheesecake is a revelation, and this blueberry cheesecake topping is perfect for spring!
• Ice Cream. A scoop of vanilla ice cream is delicious with a spoonful of this blueberry topping! It makes for one gorgeous sundae. Or, you can use it to make a blueberry knickerbocker glory!
• Pound Cake or Angel Food Cake. Try classic vanilla cake, lemon pound cake, or fluffy angel food cake with this blueberry sauce and a dollop of fresh whipped cream. It’s unbelievable!
• A Stack of Pancakes, Waffles or French Toast. All these breakfast faves are delicious with a little blueberry sauce. It’s got more texture than blueberry syrup, which I LOVE.
• Yogurt. Stir a spoonful of this delicious topping into plain or vanilla yogurt or layer in parfaits for a pretty touch. (I’m sure cottage cheese also works if you like it!)
• Oatmeal. Warm oatmeal + cool blueberry topping = a match made in heaven.

FAQ + Tricks For The Best Blueberry Sauce

Can I Use Frozen Blueberries? Yes! This is a great option when it’s not blueberry season. Just know your sauce will be a bit softer in texture than mine. Thawed frozen blueberries tend to lose some of their sturdiness, so they’ll be softer as they cook. If using frozen blueberries, there’s no need to thaw them first, and you can add them all at once.

Is This The Same as Blueberry Compote or Blueberry Syrup? Our blueberry sauce is kind of in the sweet spot in the middle. It’s saucier than a compote and thicker than a syrup.

How to Make SMOOTH Blueberry Sauce. To make a smoother blueberry sauce, puree the finished sauce in a blender or with an immersion blender, then strain it through a sieve.

Can I Freeze Blueberry Sauce? Yes! Transfer the cooled sauce to a freezer-safe container and freeze up to 2 months. Thaw in the fridge before using. Keep in mind that the sauce will soften upon thawing, and will need a quick stir once it’s thawed. 

Can I Use Something Besides Sugar? I haven’t tested this recipe with any other sweeteners, but a 1:1 sugar alternative (like Swerve) may work here. While you can use a liquid sweetener, like maple syrup, I find the maple flavor will dominate here. If you decide to use maple, you’ll use 2-3 Tablespoons and may need less water than my recipe calls for.

Simple Ingredients To Get Started

Smucker’s pineapple topping is a popular brand, but their ingredients list is: high fructose corn syrup, pineapple, corn syrup, citric acid, and yellow 5 food dye. Our homemade pineapple sauce is made from simpler ingredients, like:

• Crushed Pineapple. I start with canned crushed pineapple. It has no added sugar and is already in a nice, fine texture that works well for spooning over ice cream.
• Sugar. Our recipe uses less sugar than many recipes, but I find it’s still sweet enough.
• Lemon Juice. A little lemon juice gives this sauce a bright flavor while still letting the pineapple shine through. I recommend fresh lemon juice when possible, for the best flavor!
• Cornstarch. This helps thicken the sauce and gives it a glossier finish.

More Ice Cream Toppings To Try

Homemade Hot Fudge Sauce

Easy Strawberry Topping

Easy Homemade Caramel Sauce

Recipe Card

Pineapple Ice Cream Topping

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Emily Dixon, Sweets & Thank You
• Total Time: 20 minutes
• Yield: 2 cups sauce 1x
• Diet: Gluten Free

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Description

Our easy homemade pineapple topping recipe adds a delicious tropical twist to your favorite ice cream, cakes & treats. Come for the simple ingredient list & stay for the flavor! 

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Ingredients

• 1 (20 ounce) can crushed pineapple (unsweetened)*
• 1/3 cup granulated sugar (67 grams)
• 1 Tablespoon fresh lemon juice
• 1 Tablespoon cornstarch (8 grams)

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Instructions

1. Combine. In a medium saucepan, combine crushed pineapple, sugar, lemon juice, and cornstarch. Stir to combine well.
2. Cook To Thicken. Stir over medium heat until the pineapple sauce comes to a simmer. Cook 8-10 minutes, or until the sauce has thickened and looks glossy. (Keep in mind it will thicken more as it cools!)
3. Cool. Remove the sauce from the heat and cool to room temperature. Transfer to a jar or airtight container and chill in the refrigerator.
4. Serve & Store. Enjoy on ice cream, angel food cake, pound cake, and more! Pineapple topping will keep in the refrigerator 1 week. (You can also freeze it up to 2 months!) 

Notes

• Use Fresh Pineapple. If you prefer to use fresh pineapple. I recommend weighing out 20 ounces (about 3 heaping cups), then pulsing it a bit in a food processor to break it up. If you prefer larger pieces, you can absolutely dice the pineapple, you’ll just need to add some pineapple juice to the pan to help make the sauce.
• Serving Ideas. Enjoy this topping on ice cream, sundaes, banana splits, pound cake, angel food cake, crepes, cheesecake, rice pudding, and more! We love to make pineapple sundaes with vanilla or coconut ice cream, pineapple sauce, toasted coconut and macadamia nuts!

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Sauce
• Method: Stovetop
• Cuisine: American

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How To Make Homemade Hot Fudge, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Heat Milk Mixture. Add sweetened condensed milk, heavy cream, butter, and salt to a medium saucepan. Heat the mixture over medium-low heat stirring regularly until it’s almost bubbling at the edges.
2. Add Chocolate & Vanilla. Turn off the heat and add the chocolate and vanilla. Stir to combine until the chocolate is fully melted and the mixture has reached a glossy, smooth consistency. 
3. Serve or Store. Enjoy right away over ice cream or store leftovers in an airtight container or mason jar in the refrigerator up to 2 weeks. The sauce will thicken quickly as it cools.
4. Reheat. This hot fudge sauce will get VERY thick when cooled. Gently reheat in the microwave in 15-20 second intervals, stirring in between each interval until the mixture is smooth and glossy again.

Simple Ingredients To Start

If you’re wondering, “what is lemon curd made of?,” I think you’ll be pleasantly surprised at how simple the ingredients are for gluten-free lemon curd! Let’s take a look at the 5 basic ingredients you’ll need:

• Fresh Lemon Zest & Fresh Lemon Juice. You’ll need both the lemon zest (yellow lemon peel) and the fresh lemon juice for making lemon curd. Lemon zest contains the lemon essential oils, which have an intense lemon flavor that makes a big impact. Then, lemon juice provides body and even more lemon flavor! When possible, we recommend organic lemons so you have less wax to contend with.
• Sugar. Granulated sugar (white sugar) strikes the perfect balance of sweetness and helps create the silky smooth texture we’re aiming for.
• Eggs. Some lemon curd recipes use egg yolks some recipes use whole eggs (egg whites + yolks) and some recipes use a mix. Our simple recipe uses 4 whole eggs to keep things easy. Use fresh eggs for best results!
• Butter. Then, butter adds a velvety richness that mimics the effect of cream. I love using salted butter here so I don’t need to add salt later, but you can absolutely use unsalted butter, if you prefer.
• Vanilla, Maybe. Not 100% necessary, but I love adding a tiny splash of vanilla extract at the end.

How To Make Homemade Lemon Curd, Step By Step

As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below!

1. Start The Double Boiler. Add 2-3 inches of water to a medium saucepan and bring the water to a simmer over medium heat. You’ll also need a heatproof bowl that can rest on top of the saucepan WITHOUT touching the simmering water below. 
2. Combine. Add the lemon zest, lemon juice, sugar, eggs, and cubed butter to the heatproof bowl and place over the saucepan of simmering water.
3. Stir To Thicken. Stir continuously for 20-25 minutes, or until the lemon curd has thickened and reaches 170 degrees F on an instant read thermometer. It should easily coat the back of a spoon at this point. (Keep in mind: you want to stir the whole time to avoid getting any clumps or scrambled egg bits.) 

4. Strain the lemon curd through a fine mesh strainer into a glass bowl or jar to remove any lumps and stir in vanilla extract. 
5. Cover & Chill. Cover with a piece of plastic wrap or food wrap and press the plastic wrap onto the surface of the lemon curd. (This prevents a film/”skin” from forming on top.) Chill 3-4 hours or until completely chilled through. It will continue to thicken as it cools. 
6. Serve & Store. Enjoy after chilling and store in an airtight container or jar in the refrigerator up to 1 week or freeze up to 3 months. (Thaw frozen lemon curd in the fridge before using.) 

Yummy Ways To Use Lemon Curd

So what do you eat lemon curd with? SO MANY GREAT THINGS!

• On Biscuits or Scones. Lemon curd is a classic, delicious topping for tea scones or biscuits, along with other accompaniments like clotted cream and jam. We love it on these Gluten-Free Biscuits!
• For Cheesecake! Homemade lemon curd is a luscious topping for cheesecake! We love it on our Gluten-Free Lemon Cheesecake, and it’s so good on so many lemon desserts, like…
• In Cookies. Try it instead of jam in Lemon Thumbprint Cookies for a fun, sunny take on a classic. These soft lemon cookies are AMAZING. 
• In Whipped Cream. You can flavor your own yogurt or whipped cream by adding a little lemon curd!
• In Ice Cream Or Yogurt! You can flavor your own yogurt or top your ice cream with gluten-free lemon curd. It’s delicious swirled into homemade ice cream!
• In Lemon Mousse. Fold lemon curd into whipped cream & layer with more lemon curd and some graham cracker crumbs for an easy treat!
• Pies & Tarts. A version of this homemade lemon curd recipe is actually the common lemon filling for lemon meringue pie or lemon tarts! 
• As Cake Filling. This easy spread is a classic filling for layer cakes, especially paired with fluffy buttercream or fresh fruit!
• With Waffles or Pancakes. It’s amazing on fluffy gluten-free Belgian waffles with fresh berries!
• In Crepes or French Toast. Add a dollop of creamy lemon curd and a dusting of powdered sugar to crepes or French toast. It’s delicious!

FAQ + Tips And Tricks For The Best Lemon Curd

More Recipes For Lemon Lovers

Gluten-Free Lemon Bundt Cake

Gluten-Free Fruit Pizza Cookies

Gluten-Free Lemon Brownies

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Easy Homemade Lemon Curd

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Emily Dixon, Sweets & Thank You
• Total Time: 35 minutes
• Yield: 1 1/2 cups 1x
• Diet: Gluten Free

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Description

You’ll be AMAZED by how easy it is to make gluten-free lemon curd from scratch! The flavor is sunny, vibrant, and fresh–SO much better than store-bought!

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Ingredients

• 1 cup sugar (200 grams)
• 1 Tablespoon lemon zest (pack the zest in a bit!)
• 1/2 cup fresh lemon juice (120 ml)
• 2 large eggs
• 1/4 cup butter, cut into small cubes (4 Tablespoons/57 grams)
• 1/4 teaspoon vanilla extract

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Instructions

1. Start The Double Boiler. Add 2-3 inches of water to a medium saucepan and bring the water to a simmer over medium heat. You’ll also need a heatproof bowl that can rest on top of the saucepan WITHOUT touching the simmering water below.
2. Combine. Add the lemon zest, lemon juice, sugar, eggs, and cubed butter to the heatproof bowl and place over the saucepan of simmering water.
3. Stir To Thicken. Stir continuously for 20-25 minutes, or until the lemon curd has thickened and reaches 170 degrees F on an instant read thermometer. It should easily coat the back of a spoon at this point. (Keep in mind: you want to stir the whole time to avoid getting any clumps or scrambled egg bits.)
4. Strain the lemon curd through a fine mesh sieve into a glass bowl or jar to remove any lumps and stir in vanilla extract.
5. Cover & Chill. Cover the lemon curd with a piece of plastic wrap or food wrap and press the plastic wrap onto the surface of the lemon curd. (This prevents a film/”skin” from forming on top.) Chill the lemon curd 3-4 hours or until completely chilled through. The lemon curd will continue to thicken as it cools.
6. Serve & Store. Enjoy after chilling and store in an airtight container or jar in the refrigerator up to 1 week or freeze up to 3 months. (Thaw frozen lemon curd in the fridge before using.)

Notes

• ONLY Fresh Lemon Juice. You do NOT want to use bottled lemon juice for this recipe. It ruins the flavor. You’ll need 4-6 lemons to get 1 cup of lemon juice.
• ZEST FIRST. For ease, zest the lemon before juicing it. Make sure to ONLY get the bright yellow zest, not the bitter white pith underneath.
• BUTTER. I like using salted butter so I don’t need to add salt later, but if you use unsalted butter, you’ll likely want to add a hefty pinch of salt to the curd as it cooks so the flavors are balanced.
• VARIATION. For a citrus twist, you can make this using Meyer lemons, which have a flavor between orange & lemon.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Condiment
• Method: Stovetop
• Cuisine: American

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Gather Your Ingredients

​If you’re new to making buttercream, this is an American buttercream recipe (rather than a Swiss buttercream, ermine frosting, etc.). Thankfully it’s super easy & the ingredients are straightforward. No messing with melted chocolate, tempering egg yolks/egg whites, or any fancy techniques!

• Room Temperature Butter. The first thing you’ll need is room temperature butter. The butter should be softened, but not greasy or melty (a sign it’s too warm). It should make a slight indent when gently pressed with your finger. If it’s too hard to indent, it’s too cold. If it’s shiny or your finger easily sinks into the butter, it’s too soft.
• Unsweetened Cocoa Powder. I’m using plain unsweetened natural cocoa powder (like Hershey’s), but if you prefer a darker color or flavor, you can use Dutch-process cocoa powder (sometimes labeled dark cocoa powder). Don’t use pre-sweetened chocolate powder or hot cocoa mix. They won’t work here!
• Powdered Sugar (aka Confectioners’ sugar/icing sugar) – For sweetness and texture.
• Vanilla Extract. A kiss of vanilla adds the perfect flavor note to pair with the chocolate.
• Kosher Salt. A little salt balances the flavors and elevates the notes of chocolate and vanilla. Don’t skip the pinch of salt!
• Heavy Cream. The higher fat content and lower water content in heavy cream/heavy whipping cream gives this homemade chocolate buttercream a delicious, plush texture. If you only have milk on hand, aim for the highest fat percentage available, as low-fat milk or skim milk will give you a thinner, less luxurious buttercream.
• Optional: Corn Syrup. This is the secret ingredient if you want glossy, shiny chocolate buttercream. (Think the chocolate cake from Matilda!) Just a little bit keeps this frosting looking gorgeous instead of drying matte.

How To Make Homemade Chocolate Frosting, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Start With The Butter. Add softened butter to the bowl of a stand mixer (or a large bowl). Using the paddle attachment (or a handheld electric mixer), beat the butter on medium-high speed for 2-3 minutes, or until very smooth and light in texture. It should look significantly lighter in color & have increased in volume.
2. Add Most Of Your Ingredients. Scrape down the sides of the bowl and add cocoa powder, powdered sugar, vanilla, salt, and 3 Tablespoons of heavy cream to the mixer.
3. Mix on LOW first. On LOW speed, pulse the mixer a few times so the powdered sugar and cocoa doesn’t poof out the sides of the bowl. (You can also add the dry ingredients in small amounts if you prefer to avoid messes)
4. Increase The Speed. Once it’s just mixed together, add 1-2 tablespoons more of cream, along with the corn syrup. Increase the speed of the mixer to medium and mix for another 1-2 minutes, or until the buttercream is light and smooth. Ideally, you want it smooth and light without a lot of extra air bubbles.
5. Finish The Frosting. Use a flexible spatula to scrape down the sides of the bowl and press out any extra air bubbles, for best results At this point, the frosting should have a smooth, creamy texture and be easy to spread or pipe. It should hold its shape on a spatula if you rotate it around (which means it will hold its shape when piped.)
6. Spread with an offset spatula or pipe frosting with a piping bag and piping tip on your favorite cakes, as desired. Chill cake afterward to keep fresh.

Get The Texture Just Right!

Now that you know the basic method for this easy chocolate frosting recipe, let’s talk about problem solving. Even with carefully measured ingredients, there will still be a LOT of variability kitchen to kitchen, and baker to baker. The temperature of the kitchen or ingredients, humidity, high altitude, the strength of your mixer, and more can all have an impact on how loose or stiff your frosting is. So let’s talk about what you’re looking for & how to fix it if it’s not quite right.

Ideal Texture For Chocolate Buttercream

Ideally, for the right consistency, your frosting should be soft enough to swirl, spread, or pipe, but should also hold its shape when moved around on a spatula (this indicates it can hold its shape when piped). So, what if your frosting isn’t quite there? Let’s troubleshoot:

Why Does My Frosting Have Too Many Bubbles?

Making buttercream is a balancing act between incorporating enough air into the frosting to give it a light, fluffy texture and not getting so much air that you end up with a ton of bubbles. If your buttercream is full of bubbles, you can solve this in a few ways:

• Use A Spatula. My go-to is to use a flexible spatula to fold and press out the bubbles. Stir through the frosting and use the wide part of the spatula to press downward or toward the sides of the bowl to press out the extra air bubbles.
• Gently Melt A Tiny Bit Of The Frosting. Or, you can pull out a TINY bit of the frosting (like 1-2 tablespoons TOPS) and gently microwave it for 5-10 seconds. It’ll almost instantly get melty (you just want it melty NOT liquid!). Let it cool slightly, then stir it into the frosting. It’ll smooth things out a bit and give your creamy chocolate frosting a richer color, too!)

FAQ + Tips And Tricks For The Best Chocolate Buttercream Frosting

What Kind Of Cocoa Powder Do You Use For Chocolate Buttercream? Since it’s not being leavened (aka reacting with baking soda/baking powder in a recipe), you can use either natural cocoa powder (like Hershey’s) or Dutch-processed cocoa powder (sometimes labeled dark cocoa powder or alkalized cocoa powder). I usually choose natural cocoa powder because it has a more classic chocolate taste & rich chocolate flavor, but if your cake is darker or you prefer a darker chocolate taste, feel free to use dark cocoa powder.

How To Make Your Chocolate Frosting Glossy. If you’re going for a luscious, shiny look, add 1-2 Tablespoons corn syrup (or glucose syrup) to your chocolate frosting. It won’t go matte and will give your cake an ultra plush, sumptuous look. I add this along with the heavy cream.

Make Ahead Tips. Can you make chocolate buttercream in advance? YES! You can refrigerate chocolate buttercream in an airtight container up to 2 weeks.

Can You Freeze Buttercream Frosting? Yes! Store buttercream in an airtight container in the freezer and freeze it for up to 2 months. Let the frozen frosting thaw in the refrigerator, then let the frosting come to room temperature and mix it again before using for the best texture. (This is a great option for leftover frosting, too, though I usually spread mine on gluten-free graham crackers!)

Is Chocolate Buttercream Gluten-Free? This chocolate frosting recipe is 100% gluten-free, so it’s a great recipe to serve your gluten-free friends! All of the ingredients are naturally gluten-free. Just watch out for cross-contamination–use fresh packages of ingredients that haven’t come in contact with gluten or wheat flour.

Yummy Ways To Use This Frosting

Gluten-Free Yellow Cake

Gluten-Free Frosted Brownies

Gluten-Free Chocolate Zucchini Cake

Gluten-Free Chocolate Cake Cookies (Crumbl)

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Easy Chocolate Frosting (Chocolate Buttercream)

This is the perfect chocolate buttercream frosting recipe for your favorite cakes & cupcakes! Don’t miss our tips below for getting it just right.

Course Frosting

Cuisine American

Diet Gluten Free

Keyword chocolate buttercream frosting recipe, classic chocolate buttercream, easy chocolate frosting

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 3 cups frosting

Calories 297kcal

Author Emily Dixon, Sweets & Thank You

Ingredients

• 1 cup Butter, softened* 2 sticks/227 grams)
• ¾ cup Unsweetened Cocoa Powder (I prefer natural cocoa powder)** (65 grams)
• 3 ½ cups Powdered Sugar (420 grams)
• 2 teaspoons Vanilla Extract
• ¼ teaspoon Kosher Salt use less if using salted butter or fine table salt
• 3-5 Tablespoons Heavy Cream room temperature***
• Optional: 1-2 Tablespoons corn syrup for glossiness

Instructions

• Start With The Butter. Add softened butter to the bowl of a stand mixer (or a large mixing bowl). Using the paddle attachment (or a hand mixer), beat the butter on medium-high speed for 2-3 minutes, or until very smooth and light in texture. (It should look significantly lighter in color & have increased in volume.)
• Add Most Of Your Ingredients. Scrape down the sides of the bowl and add cocoa powder, powdered sugar, vanilla, salt, and 3 Tablespoons of heavy cream to the mixer.
• Mix on LOW first. On LOW speed, pulse the mixer a few times so the powdered sugar and cocoa doesn’t poof out the sides of the bowl. (You can also add the dry ingredients in small amounts if you prefer to avoid messes)
• Increase The Speed. Once it’s just mixed together, add 1-2 tablespoons more of cream, along with the corn syrup. Increase the speed of the mixer to medium and mix for another 1-2 minutes, or until the buttercream is light and smooth. Ideally, you want it smooth and light without a lot of extra air bubbles.
• Finish The Frosting. Use a flexible spatula to scrape down the sides of the bowl and press out any extra air bubbles, if you can. At this point, the frosting should be smooth and easy to spread or pipe. It should hold its shape on a spatula if you rotate it around (which means it will hold its shape when piped.)
• Troubleshooting. If the frosting is too thick or stiff to pipe or spread easily, add more cream 1 teaspoon at a time, until you reach your desired texture. If the frosting is too thin, add more powdered sugar or cocoa powder 1 Tablespoon at a time until you reach the correct texture. If the frosting warms up too much and starts to melt, chill in the refrigerator for 15-20 minutes or until it’s set again.
• Spread or pipe frosting on cake as desired. Chill cake afterward to keep fresh.
• Storage & Make Ahead Tips. Frosting can be made in advance and chilled in an airtight container in the fridge up to 2 weeks or frozen up to 1 month. Thaw frozen frosting in the refrigerator and bring chilled frosting to room temperature and mix thoroughly before using.

Video

Notes

• Butter should be softened, but not shiny or melty (a sign it’s too warm). It should make a slight indent when gently pressed with your finger. If it’s too hard to indent, it’s too cold. If it’s shiny or your finger easily sinks into the butter, it’s too soft. You can use salted or unsalted butter here. If using salted butter, you may want to reduce the salt in the recipe.
• Cocoa Powder. You can use either natural cocoa (like Hershey’s) or Dutch-processed cocoa powder (dark cocoa) for this frosting recipe. I prefer natural cocoa.
• Milk. I recommend using heavy cream when possible for the best flavor and texture. If all you have is milk, use the highest percentage you have. (i.e. whole milk > 2% > skim milk)
• Yield. This recipe makes enough frosting for 12-18 cupcakes, a 9×13 cake, or a basic 2-layer cake. If you want to frost a 2-3 layer cake generously (including a border or decorations), I recommend making 1.5x or even 2x the recipe so you have plenty of frosting to work with.

Nutrition

Serving: 0.25cup frosting | Calories: 297kcal | Carbohydrates: 39.6g | Protein: 1.2g | Fat: 16.7g | Saturated Fat: 10.4g | Cholesterol: 42.8mg | Sodium: 31.3mg | Potassium: 142.9mg | Fiber: 1.6g | Sugar: 35.8g | Calcium: 12.4mg

Start With Simple Ingredients

One thing I LOVE about this easy strawberry sauce recipe is how simple and straightforward the ingredients list is. Let’s take a look:

• Fresh Strawberries. While my first choice is fresh, ripe strawberries since they’ll hold their shape better, you can also use frozen strawberries to make strawberry topping. Just know the texture will be a bit softer.
• Sugar. To bring out the natural sweetness in the berries and give this sauce a lovely syrupy texture, you’ll need some sugar. Regular granulated sugar (white sugar) will work best here!
• Fresh Lemon Juice. I love to add a tiny bit of fresh lemon juice. The acidity adds brightness and freshness and really takes the flavor to the next level!
• Cornstarch. For glossy, thick strawberry sauce, a little cornstarch helps. It acts as our thickener and gives this sauce its gloriously glossy sheen.
• Vanilla Extract. A subtle layer of vanilla adds a touch of richness to this strawberry topping.
• A Tiny Pinch Of Salt. Trust me here! It won’t make the sauce taste salty at ALL. It will just balance and enhance all the other flavors.

CAN I MAKE THIS CARAMEL SAUCE WITHOUT THE CORN SYRUP? Yes, but it will drastically increase the level of difficulty. We are using the wet caramel method, which uses corn syrup to help you avoid sugar crystals. Corn syrup acts as a solution that prevents the formation of crystals and keeps your caramel sauce smooth. Classic caramel made using the dry method, which is more difficult, does not use corn syrup, but is trickier. If you omit the corn syrup, use an additional 2 tablespoons of water.

How To Make Homemade Caramel Sauce, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Get Everything Ready First. Things will move quickly once you get started, so measure & set aside all your ingredients close by so you can easily reach and add things as needed.
2. Combine Sugar, Corn Syrup & Water. In a medium saucepan or pot, combine sugar, corn syrup, and water. Whisk to combine well and wipe down the sides of the pan so there aren’t a bunch of sugar crystals on the sides. (This helps prevent crystallization.) You can also use a wet pastry brush dipped in water to brush down the sides.

3. Boil Till Deep Amber. Paying close attention, turn the heat to medium-high and WITHOUT STIRRING, let the sugar mixture melt and come to a boil. Boil the caramel for about 8-10 minutes, or until the bubbles slow down somewhat, and the caramel is a deep amber color (about the color of an old penny). The caramel sauce will only be as dark as the caramelized sugar, so don’t pull it off the heat early!
4. Carefully Whisk In The Cream. Remove from the heat, and immediately whisk in the cold cream. The cream will stop the cooking process but will immediately bubble and steam. Whisk quickly and watch out for splatters! Whisk until it’s smooth.

5. Stir In Butter, Vanilla & Salt. Add in the butter, vanilla, and salt and whisk until smooth and uniform.
6. Cool & Store. Let caramel sauce cool to room temperature, then pour into a heat-proof airtight container or glass jar and store caramel sauce in the fridge up to 2 weeks. (Note that the hot caramel looks much thinner than it will after the caramel cools.) 

Did You Burn The Sugar Mixture? If you finish the boiling step and the sugar is burned, do NOT finish adding the other ingredients. You’ll need to start over. Burned caramel tastes acrid and deeply bitter, and can’t be fixed.