Learn how to whip up a delicious raspberry whipped cream frosting! Light and fluffy, it's made with fresh raspberries for a burst of natural and intense raspberry flavor. Perfect for filling raspberry cakes or topping my rapsberry cupcakes, it's a delightful treat you won't want to miss!
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This raspberry frosting is both light and fluffy, perfectly flavored with my raspberry compote to give it a natural and fresh raspberry flavor that you could eat with a spoon.
Much lighter than a raspberry buttercream, this raspberry mascarpone frosting is made using my recipe for mascarpone whipped cream frosting and just flavored with a fresh raspberry purée.
I love this homemade raspberry frosting for its creamy and light texture that whips up perfectly to fill cake layers or as a piping decoration on cupcakes, fruit tarts, pies, and other special occasions.
Why you'll love this recipe
Ingredients You Need
You need these ingredients to make this fresh raspberry frosting:
- 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.
How to make Raspberry Frosting
Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!
Step 1: Place the fresh or frozen raspberries with the sugar and lemon juice in a small saucepan and cook over medium heat for about 10 minutes until the raspberries are reduced to a thick consistency.
Step 2: Blend the mixture with a hand blender or blender until smooth and lump-free, then strain through a fine mesh strainer to remove the seeds then allow to cool completely.
Step 3: Place all the ingredients in a large mixing bowl: cold mascarpone, cold full-fat heavy cream, raspberry puree, powdered sugar, and vanilla extract. And mix with an electric mixer at medium-low speed for approx. 2-3 minutes until smooth and firm.
Enjoy! Use immediately or store in the fridge under cling film.
Servings Suggestions
- For cakes: as a cake filling between cake layers in a vanilla birthday cake, my 6-inch vanilla cake, on a chocolate cake, raspberry cream cake or a chocolate raspberry cake.
- For cupcakes: Perfect for pipping vanilla cupcakes, chocolate cupcakes or in these white chocolate raspberry cupcakes or raspberry chocolate cupcakes, lemon raspberry cupcakes and more.
- On desserts: to a berry pavlova or in these mini pavlova nests, on chocolate raspberry brownies, to make a raspberry tiramisu and more.
Tips for this recipe
Storage instructions
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)
Freeze: Freezing is not recommended as the cream may not withstand thawing and may become difficult to handle. However, incorporating it into a cake batter before freezing is possible.
Variations & Substitutions
Recipe Questions
Can I use frozen raspberries instead of fresh ones?
Absolutely! Frozen berries work just as well. Just make sure to thaw them before incorporating them into the frosting.
Can I use freeze-dried raspberries instead of fresh ones?
Yes! Freeze-dried raspberries are a fantastic alternative. Simply crush them into a fine powder and incorporate them into the frosting for a concentrated raspberry flavor.
Can I use raspberry extract instead of fresh raspberries?
While real raspberries offer the best vibrant raspberry flavor, you can use raspberry extract as a substitute and add a small amount of pink and red food coloring to achieve the right color.
More Frosting Recipes
I hope you love this raspberry mascarpone frosting recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Raspberry Whipped Cream Frosting
- 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
Nutrition
- Serving Size: 1 portion
- Calories: 134
- Sugar: 2.3 g
- Sodium: 14.5 mg
- Fat: 13 g
- Carbohydrates: 2.9 g
- Protein: 1.8 g
- Cholesterol: 37.3 mg
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