Try this raspberry whipped cream frosting recipe and you'll have a delicious fluffy and firm, yet light frosting whit a fresh raspberry flavor as fruity as my strawberry whipped cream frosting.
This mascarpone whipped cream-like frosting is light and flavourful, perfect cake filling, as a topping on your cupcakes like these rapsberry cupcakes or for all your celebration desserts.
This raspberry whipped cream is both light and greedy, perfectly flavored with my raspberry compote to give it a fruity taste that you could eat with a spoon.
Much lighter than a raspberry buttercream recipe or a Swiss meringue buttercream, this raspberry frosting is made using my recipe for mascarpone whipped cream frosting and just flavored with a fresh raspberry purée.
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Why we love this recipe
The homemade raspberry puree used for this recipe is made with fresh raspberries or frozen raspberries, lemon juice, and sugar, but you can also use store-bought raspberry puree directly.
This delicious raspberry frosting has a creamy, smooth whipped texture that's perfect for filling a cake or as a piping decoration on cupcakes, tarts, pies, and other party desserts.
More Raspberry desserts
Ingredients notes
Here's an overview of the ingredients you'll need and possible substitutions to make this delicious homemade raspberry whipped cream frosting. Scroll down to see the quantities in the recipe card.
- Mascarpone: Cold mascarpone cheese, not low-fat.
- Heavy cream: Like me, you can use full-fat heavy cream with at least 30% fat as in this recipe, or heavy whipping cream with 35% fat.
- Raspberry: A smooth raspberry purée without the seeds, using fresh or frozen raspberries. I don't recommend using raspberry sauce as it's too runny and can change the texture of the frosting.
- Powdered Sugar: Icing sugar only, for a smooth frosting and to avoid feeling the sugar grains in your mouth. If you don't have powdered sugar, you can always mix granulated sugar in a food processor, a blender or thermomix.
- Vanilla: Use pure vanilla extract or even vanilla bean seeds.
⚠️ You'll find quantities and full instructions in the recipe card at the end of this page.
How to make Raspberry Frosting
- Place all the ingredients in a large bowl: cold mascarpone, cold full-fat heavy cream, raspberry puree, powdered sugar, and vanilla extract.
- Mix with an electric mixer at medium speed for approx. 2-3 minutes until smooth and firm.
- Use immediately or store in the fridge under cling film.
Tip: Use an electric mixer rather than a stand mixer to keep an eye on the texture of the frosting.
Servings Suggestions
If this frosting sounds delicious but you don't know which recipe to use it in or which other flavors to pair it with, here are a few ideas:
- With chocolate, in a chocolate cake, chocolate raspberry cupcakes, decorate on a chocolate chips brownies or a chocolate sheet cake.
- With strawberry for a fruity cake like a layer cake with fresh berries, a berry pavlova, etc.
- With lemon flavor, in lemon raspberry cupcakes, lemon raspberry cake, etc.
- With vanilla, as a topping on a vanilla génoise, with vanilla cupcakes, in a vanilla birthday cake.
Storage Instructions and Tips
In the fridge: Store leftover frosting under plastic wrap or in an airtight container for 2-3 days. (you can whip it again to give it texture)
Use cold ingredients to make this frosting: place the bowl with the ingredients in the freezer for 10 minutes before whipping with an electric mixer.
Don't use raspberry coulis or a raspberry sauce or raspberry jam, which is far too liquid and may change the texture of the frosting, which won't be firm enough.
Whip at slow speed with an electric mixer if possible, to avoid over-mixing and keep an eye on the texture, which can quickly become grainy.
Prepare the frosting at the last moment, before filling your cakes or decorating your cupcakes, for example.
Replace raspberry puree with the same amount of fresh fruit puree, such as strawberries compote, mango, blueberry compote for blueberry frosting etc.
Replace the mascarpone cheese with cream cheese to make a raspberry cream cheesecake frosting or make a raspberry buttercream frosting by adding raspberry puree to my buttercream recipe.
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Raspberry Whipped Cream
- Total Time: 10 minutes
- Yield: 12 portions
Description
Recipe creamy and firm raspberry whipped cream frosting for filling, topping and decorating your cakes (to decorate 12 cupcakes or fill the inside of a 6 inches / 15 cm 3-tiers cake).
Ingredients
- 250 g (1 cup - approx 9 oz) Mascarpone cheese - cold
- 220 ml (1 cup) Heavy cream - full-fat and cold
- 65 ml (¼ cup) Raspberry compote
- 3 tbsp. Powdered sugar
- 1 tsp. Vanilla extract
Instructions
- Follow my recipe for homemade raspberry compote (divide the preparation by two to have enough for this recipe).
- Blend the cooled compote in a food processor or blender, then strain through a fine sieve to remove the seeds and obtain a smooth and thick raspberry purée.
- Place all the ingredients in a large bowl: cold mascarpone, cold heavy cream, raspberry purée, powdered sugar, and vanilla extract.
- Mix with an electric mixer or your stand mixer fitted with the whisk attachment on medium-low speed for about 2-3 minutes, until you have a thick, creamy frosting.
- Use immediately on your cakes or cover with plastic wrap and place in the fridge.
Notes
Storage: Up to 3 days in the fridge, wrapped in plastic wrap or in an airtight container.
- Don't use raspberry coulis, as it will make the frosting too runny.
- Prep Time: 10 minutes
- Category: Filling, frosting
- Cuisine: American
Keywords: raspberry whipped cream, raspberry frosting, homemade whipped cream with raspberry puree
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