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!
![cupcake with a raspberry frosting](https://sweetlycakes.com/wp-content/uploads/2023/07/raspberryfrosting-7.jpg)
Jump to:
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.
![cupcakes with raspberry frosting](https://sweetlycakes.com/wp-content/uploads/2023/07/raspberryfrosting-9.jpg)
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.
![saucepan with frozen raspberries](https://sweetlycakes.com/wp-content/uploads/2023/07/raspberrycompote-2.jpg)
![saucepan with raspberry mixture](https://sweetlycakes.com/wp-content/uploads/2023/07/raspberrycompote-3.jpg)
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.
![large bowl with ingredients](https://sweetlycakes.com/wp-content/uploads/2023/07/raspberryfrosting-1.jpg)
![large bowl with a pink raspberry frosting](https://sweetlycakes.com/wp-content/uploads/2023/07/raspberryfrosting-2.jpg)
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.
![plate with raspberry frosting](https://sweetlycakes.com/wp-content/uploads/2023/07/raspberryfrosting-4.jpg)
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
![one cupcake with pink raspberry whipped cream frosting](https://sweetlycakes.com/wp-content/uploads/2023/07/raspberryfrosting-6.jpg)
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![](https://sweetlycakes.com/wp-content/uploads/2023/07/raspberryfrosting-7-150x150.jpg)
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
Leave a Reply