Description
Creamy and firm raspberry frosting made with whipped mascarpone and real raspberry purée. Perfect for filling, topping, and decorating cakes and cupcakes (enough to frost 12 cupcakes or fill a 6-inch / 15 cm 3-layer cake).
Ingredients
Raspberry frosting
- 250 g (1 cup – approx 9 oz) mascarpone cheese – cold
- 220 ml (1 cup) heavy cream – full-fat and cold
- 65 ml (1/4 cup) raspberry compote
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Raspberry purée (for this frosting)
- 65 ml raspberry compote
- 1 tsp lemon juice (optional, helps brighten flavor)
- 1–2 tsp sugar if needed
Instructions
Prepare the raspberry purée
- Cook raspberries (fresh or frozen) with a little sugar and lemon juice for about 10 minutes until thick.
- Blend until smooth, then strain through a fine sieve to remove the seeds.
- Cool completely in the fridge before adding to the frosting.
Make the frosting
- Place mascarpone, heavy cream, raspberry purée, powdered sugar, and vanilla in a large bowl.
- Whip on medium-low speed for 2–3 minutes until thick, smooth, and stable.
- Use immediately or keep refrigerated.
Notes
Storage:Keep in an airtight container in the fridge for 2–3 days. Do not freeze.
Tips:
- Use cold ingredients: cold mascarpone and heavy cream whip much better.
- Chill the bowl: 10 minutes in the freezer helps the frosting set faster.
- Strain the purée: no seeds → smoother texture and better piping.
- Whip slowly: prevents grainy texture and keeps the frosting stable.
- Use a scale: more accuracy and better consistency than cups.
- 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