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.
Notes
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Tips:
- Use cold cream cheese and heavy cream.
- Let the raspberry puree cool completely.
- Strain the puree well for a smooth frosting.
- Stop mixing once stiff peaks form.
- Chill the frosting if it becomes too soft.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Frosting, fillings
- Cuisine: American