Raspberry Frosting

Raspberry frosting made with real raspberry puree and mascarpone whipped cream, light, fluffy, and perfect for cakes and cupcakes.

This raspberry frosting is a light mascarpone whipped cream flavored with a smooth raspberry puree.

It has a fresh berry taste, a pretty natural pink color, and a texture that holds well on cakes and cupcakes.

As a French baker who uses mascarpone frostings often, I turn to this raspberry version when I want something lighter than buttercream but still firm enough for piping and filling cakes.

Why you'll love this recipe

• Real berry taste – Fresh raspberry puree, no artificial flavor.
• Light but stable – Whipped like cream, firm enough to pipe and fill cakes.
• Perfect for cakes & cupcakes – Ideal topping for vanilla, chocolate, and berry desserts.

Ingredients You Need

You only need a few simple ingredients to make this fresh raspberry frosting.

• Mascarpone - Cold mascarpone cheese for structure. Avoid low-fat versions.
• Heavy cream - Full-fat heavy cream (30–35% fat) to whip a stable frosting.
• Raspberry purée - Fresh or frozen raspberries blended and strained. Avoid coulis or sauces, which are too thin.
• Powdered sugar - Icing sugar for a smooth texture. If needed, blend granulated sugar until fine.
• Vanilla - Pure vanilla extract or vanilla bean seeds for flavor.

Tips for this recipe

• Use everything cold: Chill the bowl and ingredients so the frosting whips firm.
• Strain the raspberries: Removing seeds keeps the texture smooth and easy to pipe.
• Avoid liquid sauces: Raspberry coulis or jam will loosen the frosting.
• Mix on low speed: Whip slowly to prevent a grainy texture.
• Add purée gradually: Start with a small amount to keep the frosting thick and stable.

How to make raspberry frosting

Place raspberries, sugar, and lemon juice in a saucepan and cook over medium heat for about 10 minutes until thick.

Blend until smooth, then strain through a fine mesh sieve and let cool completely.

Add mascarpone, heavy cream, raspberry puree, powdered sugar, and vanilla to a bowl.

Whip on medium-low for 2–3 minutes until firm.

Pipe or fill immediately or refrigerate under plastic wrap.

How to use this raspberry frosting

• Fill cakes: Ideal for layering sponge cakes, vanilla cakes, or chocolate raspberry cakes.
• Pipe on cupcakes: Perfect for clean swirls on vanilla, chocolate, or raspberry cupcakes.
• Top desserts: Great on pavlovas, brownies, tarts, or mini pavlova nests.
• Swirl on sheet cakes: Adds a light raspberry finish to simple snack cakes.
• Fold into mousse: Mix gently into whipped cream–based desserts for a fruity twist.

Storage

• Fridge: Keep in an airtight container for 2–3 days; whip briefly if it softens.
• Freezer: Not recommended, the texture won’t hold after thawing.

Variations

• Strawberry frosting: Swap raspberry purée for strawberry purée.
• Blueberry frosting: Use blueberry compote for a deeper berry flavor.
• Citrus twist: Add lemon zest for a brighter taste.
• Sturdier texture: Increase mascarpone slightly for a firmer frosting.
• Cream cheese version: Replace part of the mascarpone with cream cheese.

FAQ

Can I use frozen raspberries?

Yes, they work perfectly once cooked down and strained.

Can I use freeze-dried raspberries?

Yes, grind them into a fine powder and mix into the cream.

Can I skip straining the purée?

No, seeds affect texture and can make piping uneven.

Can I make it ahead?

Yes, up to 2 days in the fridge; re-whip lightly before using.

Can this frosting hold for piping?

Yes, it’s stable enough for swirls, cupcakes, and cake filling.

More Raspberry Recipes

• Raspberry cake
• Raspberry cupcakes
• Raspberry macarons
• Raspberry sauce
• Raspberry compote

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!

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