Raspberry and Rose Curd

Homemade raspberry and rose curd is a sweet, zingy fruit curd made with fresh raspberries and a hint of rose. It’s smooth, vibrant and thoroughly delicious. Spread it on toast or scones, swirl it into yoghurt or use it to create delicious cakes and desserts.

This post is in the process of being updated – June 2026

Having seen some lovely looking raspberry curd over at the HungryHinny back along, I was determined to make some as soon as possible. And as it happened, just in time to use in cakes for my big birthday tea. I had some rose sugar just waiting to be used and some local raspberries. Raspberries and rose are a heavenly combination.

Dive Right In

• What Is Raspberry Curd?
• Why This Raspberry Curd Works
• Best Raspberry Curd
• Ingredients, Additions And Substitutions
• How To Make Raspberry Rose Curd
• Delicious Ways To Use Raspberry Rose Curd
• Raspberry Curd Pairs Well With
• Raspberry and Rose Curd Cupcakes
• FAQs
• Other Fruit Curd Recipes You Might Like
• Keep In Touch
• Pin It
• The Recipe

What Is Raspberry Curd?

Raspberry rose curd is similar to lemon curd but with a gorgeous deep pink colour and berry flavour. It’s a smooth, creamy fruit spread made by gently cooking raspberry purée with lemon, sugar, eggs and butter until thickened. Adding fresh rose petals or rose flavouring is optional, but recommended.

Unlike traditional lemon curd, raspberry rose curd is softer, fruitier and lightly floral. This makes it especially good for spooning over breakfast dishes, desserts or pancakes.

Like other fruit curds, it stands out for its velvety luxurious texture and flavour, which is both sweet and tart.

Why This Raspberry Curd Works

This raspberry rose curd balances sharp raspberry notes with the richness of a classic egg-thickened curd. The addition of rose enhances the fruit without overpowering it, creating a more aromatic and layered flavour than traditional raspberry curd.

It works particularly well for the following reasons:

• smooth, creamy texture
• easy to make at home
• pronounced raspberry flavour with subtle floral notes
• uses whole eggs, rather than just egg yolks, thus reducing waste
• works with fresh or frozen raspberries
• versatile – as good for baking and desserts as it is for breakfast or afternoon tea
• lovely way to use seasonal fruit

Best Raspberry Curd

Everyone’s heard of lemon curd, but did you know there are any number of fruits you can use instead? Each time I make a new fruit curd I think it’s the best ever. When I tried this one, I thought I’d died and gone to heaven.

Of course you don’t have to add rose petals to make a perfectly delicious raspberry curd. Just leave them out. Alternatively, stir a few drops of rose extract into the curd when it’s ready for jarring.

Once you’ve made a batch, spread it on bread, toast or scones. And when you’ve done that you can use the rest to bake some raspberry and rose curd cupcakes. Honestly, assuming it doesn’t disappear almost immediately, you’ll find plenty of ways to use it.

Ingredients, Additions and Substitutions

Fruit

Use fresh raspberries if you can and the riper they are the better. They provide natural acidity, flavour and colour.

If you can’t get hold of fresh ones, however, frozen will also work.

As well as raspberries, you’ll also need a lemon. This adds additional acidity and brightens the flavour. It also enhances the raspberries sweet and tart notes and helps the curd to thicken.

Eggs

Whole eggs work brilliantly in this recipe. They create a stable structure, creamy texture and reduce waste. You don’t need to use only yolks, as some recipes do. This means there’s no need to throw away the whites or try and find something else to make with them.

In my experience fruit curds made with whole eggs aren’t nearly as cloying as those made with egg yolks only.

Sugar

Sugar acts as both stabiliser and preservative. It’s also necessary for balancing the tartness of the raspberries. This means it’s best not to meddle with the quantities given in the recipe.

Butter

Butter rounds out the fruit’s sharpness, adds richness and helps spreadability. It also helps to thicken the curd and give it gloss. Use unsalted butter rather than salted though.

Additional Flavour

The flavour of rose pairs brilliantly with raspberries. They’re both in season at the same time. Rose adds a delightful fragrance rather than sweetness, but not so much that it overpowers the raspberries.

I’ve used fresh rose petals in the recipe, but you can also use rose extract or rose sugar instead. However, if you’d rather not have the rose flavour, you can just leave it out, the raspberry curd will still be delicious.

Vegan Alternative

Traditional fruit curd relies on eggs and butter for its texture. To make a vegan version, you’ll need to replace both the thickening and richness components.

You can swap the butter for a good quality vegan butter and use arrowroot or cornflour instead of the egg. The texture and flavour will be somewhat different though.

How To Make Raspberry Rose Curd

Delicious Ways To Use Raspberry Rose Curd

Perhaps the best way of all to enjoy this raspberry rose curd is to just eat it with a spoon. But if you think that’s way too indulgent, here are a few ideas on delicious ways to use it.

Breakfast

• spread on toast
• swirl into yoghurt
• dollop onto porridge
• spoon over pancakes or waffles

Baking

• use as a filling for sponge cakes or topping for cupcakes
• sandwich biscuits or macarons
• fill tarts – try this recipe for chocolate tarts and swap the lime curd for raspberry curd
• make these chocolate cake waffles and swap the lemon curd for raspberry curd and the strawberries for fresh raspberries

Desserts

• spoon over ice cream
• swirl over cheesecakes or bake these individual curd cheesecakes, swapping the lemon curd for raspberry curd
• fold into whipped cream or mascarpone cheese
• layer onto pavlovas or make my mini chocolate pavlovas and top with raspberry curd and fresh raspberries

Afternoon Tea

• Spread on freshly made scones or warm crumpets
• Sandwich cakes with it. Bake this chocolate Victoria sponge and swap the lime curd for raspberry curd

Gifting

Fill attractive jars and give as edible gifts. Label the jars and maybe give a few ideas as to how to use it, eg afternoon tea spread.

Raspberry Curd Pairs Well With

• white chocolate
• dark chocolate
• mascarpone cheese
• yoghurt
• lemon
• almond
• pistachio
• vanilla
• rose

Raspberry And Rose Curd Cupcakes

For the raspberry & rose white chocolate cupcakes follow my recipe for apricot curd cupcakes, but with the following adjustments:

• If you have it, use rose sugar rather than cardamom sugar in the cake batter. Otherwise use golden caster sugar with a drop of rose extract. Or just leave the rose element out.
• Cream the butter and sugar together then beat in the melted white chocolate.
• Substitute the apricot curd for raspberry, both in the batter and the mascarpone topping.
• Swirl the curd through the batter rather than layering it in the middle.

The raspberry and rose cupcakes are completely delicious. Although the lemon curd cupcakes I also made for the party were very good, these definitely pipped them at the post. Mascarpone and fruit curd is another match made in heaven.

My one disappointment was that the lovely spotty pink cupcake cases I bought especially for these cupcakes came away from the cakes soon after baking. So the beautiful presentation I’d envisaged was not to be. I tried sorting them out with elastic bands, but this gave them a crazed dancer look which I think might have been even worse.

FAQs

Other Fruit Curd Recipes You Might Like

• Apricot curd
• Blood orange curd
• Ginger & lime curd
• Grapefruit curd
• Passionfruit curd
• Rhubarb curd

Keep in Touch

Thanks for visiting Tin and Thyme. If you make this raspberry and rose curd, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

For more delicious and nutritious recipes follow me on Twitter, Facebook, Instagram, Flipboard or Pinterest. And don’t forget to SUBSCRIBE to my weekly newsletter. Or why not join the conversation in our Healthy Vegetarian Whole Food Recipes Facebook Group?

If you’d like more raspberry recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.

Choclette x

Raspberry And Rose Cupcakes. PIN IT.

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5 from 1 vote

Raspberry and Rose Curd

Homemade raspberry and rose curd is a sweet, zingy fruit curd made with fresh raspberries and a hint of rose. It's smooth, vibrant and thoroughly delicious. Spread it on toast or scones, swirl it into yoghurt or use it to create delicious cakes and desserts.

Cook ModeToggle to keep screen awake

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Dips, Spreads & Sauces, Jams, Chutneys etc

Cuisine: British

Keyword: fruit curd, raspberries, rose

Servings: 3 jars

Calories: 423kcal

Author: Choclette @ Tin and Thyme

Equipment

• stick blender (affiliate link)
• microplane (affiliate link) optional
• balloon whisk (affiliate link)

Ingredients

• 200 g raspberries can also use frozen
• petals from one deep scented rose or 3 drops rose extract or 1 tsp rose water
• 150 g golden granulated sugar or golden caster sugar
• 1 organic lemon
• 2 large eggs (I used duck eggs)
• 60 g unsalted butter cubed

Metric – US Customary

Instructions

• Mash the raspberries and rose petals as thoroughly as possible. A stick or jug blender is the best way to do this.
  200 g raspberries, petals from one deep scented rose
• Pass the purée through a sieve to remove any seeds. Place the sieve directly over a small to medium sized saucepan to catch the purée.
• Add the sugar to the pan, grate in the lemon zest then squeeze in the juice.
  150 g golden granulated sugar, 1 organic lemon
• Stir until the sugar has dissolved, then whisk in the eggs until the mix is completely smooth.
  2 large eggs
• Stirring all the while, place over a medium heat until you can start to see steam rising up. Lower the heat to medium low (I use 3 out of a possible 9), then cook for about fifteen minutes or until the mixture is thick enough to coat the back of a spoon. You don't need to stir all of the time, but stir regularly to ensure the mixture remains smooth and that the eggs aren't cooking on the bottom of the pan.
• Once thickened, take the bowl off the heat, add the butter, one cube at a time, and stir until melted and thoroughly combined.
  60 g unsalted butter
• Pour into three clean sterilised jars. The curd will thicken as it cools. Seal, allow to cool fully then store in the fridge for up to a month.

Notes

Makes three 113ml (4oz) jars. I like to use small jars, so that once opened, I can finish the curd whilst it remains fresh. However, it’s fine to use larger jars if you prefer.

Once opened, eat within three days.

Of course you don’t have to add rose to make a perfectly delicious raspberry curd. Just leave it out.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.

Nutrition Estimate

Calories: 423kcal | Carbohydrates: 61g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 46mg | Potassium: 198mg | Fiber: 5g | Sugar: 54g | Vitamin A: 703IU | Vitamin C: 37mg | Calcium: 48mg | Iron: 1mg

Tried this recipe?Leave a comment below letting us know how you got on and do share a photo on Instagram. Tag @choclette8 or use hashtag #tinandthyme.

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