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Raspberry Whipped Cream Frosting

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5 from 1 review

  • Author: Fadela
  • Total Time: 10 minutes
  • Yield: 12 portions


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).


  • 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


  1. Follow my recipe for homemade raspberry compote (divide the preparation by two to have enough for this recipe).
  2. 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.
  3. Place all the ingredients in a large bowl: cold mascarpone, cold heavy cream, raspberry purée, powdered sugar, and vanilla extract.
  4. 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.
  5. Use immediately on your cakes or cover with plastic wrap and place in the fridge.


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


  • 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