Raspberry cream cheese frosting is a light and creamy frosting made with cream cheese, fresh raspberry puree, and whipped cream.

I make this raspberry cream cheese frosting with homemade raspberry puree for a fresh raspberry flavor and a naturally pink color.

Made with cream cheese and whipped cream, it’s light, creamy, and perfect for cupcakes, layer cakes, and other desserts.

Why You’ll Love This Recipe

Fresh raspberry flavor Made with real raspberry puree.
Light and creamy Less rich than traditional cream cheese frosting.
Easy to pipe Perfect for cupcakes, layer cakes, and desserts.

Ingredients You Need

Cream cheese: Use full-fat block cream cheese for the best texture and flavor.
Heavy cream: Cold heavy whipping cream.
Powdered sugar
Raspberry puree: Homemade raspberry puree adds a fresh raspberry flavor and natural color.
Vanilla extract

Tips Before You Start

Use cold ingredients straight from the refrigerator for the best whipping results.
Choose full-fat cream cheese for a stable frosting.
Cool the raspberry puree completely before mixing it into the frosting.
Mix at low speed first to combine the ingredients smoothly.
Stop as soon as stiff peaks form to keep the frosting light and creamy.

How to Make Raspberry Cream Cheese Frosting

Prepare the raspberry puree and let it cool completely before making the frosting.

Place the cream cheese, heavy cream, powdered sugar, raspberry puree, and vanilla extract in a large mixing bowl.

Whip with an electric mixer for 3 to 5 minutes until the frosting is thick, fluffy, and holds stiff peaks.

Use immediately on cupcakes, layer cakes, or store in the refrigerator until ready to use.

Serving Suggestions

Use this raspberry cream cheese frosting as:

Cupcake frosting for vanilla, lemon, or chocolate cupcakes.
Layer cake frosting for raspberry, vanilla, and lemon cakes.
Cake filling between layers of sponge cake or chiffon cake.
Cheesecake topping for baked and no-bake cheesecakes.
Dessert frosting for cookies, brownies, and dessert bars.

Try it on my Lemon Raspberry Cupcakes for a fresh lemon and raspberry flavor combination.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Variations

Strawberry cream cheese frosting: Replace the raspberry puree with strawberry puree.
Lemon raspberry frosting: Add fresh lemon zest.
Chocolate raspberry frosting: Pair with chocolate cupcakes or chocolate cake.
Extra raspberry flavor: Add a little more raspberry puree.
Less sweet frosting: Reduce the powdered sugar slightly.

Recipe Questions

Can I use frozen raspberries?

Yes, frozen raspberries work perfectly for making the raspberry puree.

Can I make this frosting ahead of time?

Yes, store it in the refrigerator for up to 3 days.

Is this frosting good for piping?

Yes, it holds its shape well for cupcakes and simple cake decorations.

Can I use store-bought raspberry puree?

Yes, as long as it is smooth and seedless.

What cakes pair best with raspberry cream cheese frosting?

Vanilla cake, lemon cake, chocolate cake, and raspberry cupcakes are all great options.

More Raspberry Frosting Recipes

I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!

Raspberry Cream Cheese Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Fadela
Total Time: 35 minutes
Yield: 12 cupcakes

Print Recipe

Save Recipe

Description

This raspberry cream cheese frosting is light, creamy, and packed with fresh raspberry flavor. Made with homemade raspberry puree, it’s perfect for frosting cupcakes, layer cakes, and other desserts.

Ingredients

Raspberry Cream Cheese Frosting

250 g (9 oz) cream cheese cold, full-fat
200 ml (¾ cup + 1 tbsp) heavy cream cold, at least 35% fat
80 g (⅓ cup) raspberry puree cooled
50 g (½ cup) powdered sugar
1 tsp vanilla extract

Raspberry Puree

250 g (2 cups) raspberries fresh or frozen
25 g (2 tbsp) granulated sugar
1 tbsp lemon juice

Instructions

Raspberry Puree

Place the raspberries, sugar, and lemon juice in a saucepan and cook over low heat for 10 to 15 minutes until the berries soften and the mixture reduces slightly.
Blend until smooth using an immersion blender or regular blender.
Strain through a fine mesh sieve to remove the seeds and create a thick, smooth raspberry puree.
Cool completely before making the frosting.

Raspberry Cream Cheese Frosting

Place the cream cheese, heavy cream, raspberry puree, powdered sugar, and vanilla extract in a large mixing bowl.
Whip with an electric mixer on low speed, then increase to medium speed and mix until thick, fluffy, and stable.
Use immediately to frost cupcakes and cakes or chill until ready to use.