Raspberry Cream Cheese Frosting Recipe
Indulge in the delicate balance of tangy cream cheese and sweet, vibrant raspberry with this irresistible frosting. It's perfectly whipped to a light and airy consistency, making it the ideal topping for cakes, cupcakes, or even a delightful spread for quick breads. This recipe promises a burst of fresh berry flavor and a beautiful pink hue that will elevate any dessert.
Prep Time
15 minutes
Cook Time
0 minutes
Total Time
15 minutes
Servings
Yields approximately 4 cups (950ml) of frosting, enough for a 9-inch (23cm) two-layer cake or 24 cupcakes
Keywords
Why This Recipe Delivers
- Offers a perfect balance of tangy cream cheese and sweet, fresh raspberry flavor.
- Achieves a luxuriously smooth and airy texture, ideal for piping and spreading.
- Adds a beautiful, natural pink color to any dessert, making it visually appealing.
- Requires simple ingredients and comes together quickly with minimal effort.
- Versatile and pairs wonderfully with a wide array of cakes, cupcakes, and pastries.
Ingredients
- 226 grams (1 cup) full-fat cream cheese, softened to room temperature
- 113 grams (½ cup) salted butter, softened to room temperature (or unsalted butter with a pinch of fine sea salt)
- 480 grams (4 cups) powdered sugar (icing sugar), sifted
- 30 milliliters (2 tablespoons) fresh raspberry puree (made from approximately 50g fresh raspberries, strained)
Instructions
- Prepare the raspberry puree by gently mashing or blending about 50 grams of fresh raspberries until smooth. Pass the puree through a fine-mesh sieve set over a small bowl to remove all seeds, ensuring a perfectly smooth frosting. You should yield about 30 milliliters (2 tablespoons) of seedless puree. Set aside.
- In a large mixing bowl, using an electric mixer fitted with a paddle attachment, beat the softened full-fat cream cheese and the softened salted butter together on medium speed. Continue beating until the mixture is completely smooth, light, and airy, with no lumps, which typically takes 2-3 minutes. This initial thorough creaming is crucial for creating a homogenous, velvety base and preventing a lumpy texture in the final frosting. Remember to scrape down the sides of the bowl with a spatula periodically to ensure everything is evenly combined.
- Reduce the mixer speed to low. Gradually add the sifted powdered sugar, one cup (120g) at a time, mixing continuously until each addition is fully incorporated into the butter and cream cheese mixture. This slow and steady incorporation is key to preventing a 'sugar cloud' in your kitchen and helps achieve a light, airy, and fluffy texture without any sugar clumps. Once all the sugar is added, increase the mixer speed to medium and beat for another 1-2 minutes until the mixture is well combined and visibly lighter.
- Gently pour the prepared 30 milliliters (2 tablespoons) of fresh raspberry puree into the frosting mixture. Beat on medium-low speed for about 30 seconds to 1 minute, or until the frosting becomes light, airy, uniformly tinted with a beautiful, natural pink hue, and the vibrant raspberry flavor is well distributed throughout. Be careful not to overmix once the puree is added, as overmixing can incorporate too much air, leading to a runny consistency.
- Once the desired smooth, pipeable consistency is reached, the frosting is ready to be used immediately. If not using right away, transfer it to an airtight container and refrigerate for up to 5 days. Before use, allow the frosting to come to room temperature for about 15-20 minutes, then re-whip briefly with the electric mixer on low speed to restore its light and fluffy texture.
Tools You’ll Need
- Large mixing bowl
- Electric mixer (stand mixer or hand mixer)
- Rubber spatula
- Fine-mesh sieve
- Measuring cups and spoons (or kitchen scale for precise metric measurements)
Essential Success Tips
- Ensure both cream cheese and butter are at proper room temperature; too cold and they won't cream smoothly, too warm and the frosting can become too soft or greasy.
- Always sift your powdered sugar. This prevents lumps in the final frosting and contributes to a smoother, lighter texture.
- Use full-fat cream cheese for the best body and stability. Low-fat varieties can make the frosting too watery.
- Do not overmix the frosting, especially after adding the powdered sugar and raspberry puree. Overmixing can incorporate too much air, which can cause the frosting to separate or become thin.
- For a more intense raspberry flavor, you can gently reduce the raspberry puree over low heat until slightly thickened, then cool completely before adding.
Professional Cooking Secrets
- To achieve a truly vibrant, concentrated raspberry flavor without adding excess liquid, consider using freeze-dried raspberry powder instead of fresh puree. Blend 1-2 tablespoons of powder with the powdered sugar before sifting.
- If your frosting feels too soft, add another 1/4 cup (30g) of sifted powdered sugar and beat until combined. If it's too stiff, add milk or cream, a teaspoon (5ml) at a time, until the desired consistency is reached.
- For impeccably smooth piping, after mixing, briefly refrigerate the frosting for 10-15 minutes. This slight chill firms it up just enough for crisp, defined designs, then re-whip lightly if needed before filling your piping bag.
Notes
- Storage: This frosting should be stored in an airtight container in the refrigerator for up to 5 days. Allow it to come to room temperature and re-whip briefly before using.
- Variations: For a lemon-raspberry twist, add 1 teaspoon (5ml) of lemon zest along with the raspberry puree. For a deeper berry flavor, you can substitute a small amount of raspberry jam (seedless) for part of the fresh puree.
Frequently Asked Questions
Why is my raspberry cream cheese frosting too runny?
Runny frosting is often due to overmixing, especially if the butter and cream cheese were too warm, or if low-fat cream cheese was used. To fix it, try chilling the frosting in the refrigerator for 20-30 minutes, then re-whipping it. If it's still too soft, gradually add more sifted powdered sugar, one tablespoon at a time, until it firms up.
Can I make this frosting ahead of time?
Yes, this frosting can be made up to 5 days in advance. Store it in an airtight container in the refrigerator. When ready to use, let it sit at room temperature for about 15-20 minutes to soften slightly, then re-whip it with an electric mixer on low speed until it regains its smooth, fluffy consistency.
How do I make a seedless raspberry puree?
To make a seedless raspberry puree, simply mash fresh raspberries with a fork or blend them briefly in a food processor or blender. Then, press the mixture through a fine-mesh sieve using the back of a spoon or a spatula, collecting the smooth puree in a bowl below and discarding the seeds.
Nutrition Facts (Per Serving)
Per serving (approx. 2 tablespoons): Calories: 180, Protein: 1g, Fat: 11g (Saturated: 7g), Carbs: 20g (Sugar: 19g), Fiber: 0g. (Estimates will vary based on exact brands and measurements.)
Allergy Information
Contains dairy. For a dairy-free version, use plant-based cream cheese and butter alternatives. Always check ingredient labels if you have severe allergies.
No comment