Description
An easy recipe, this homemade raspberry cream cheese frosting adds pretty pink color to a layer cake, cupcakes, cookie sandwiches, and more.
Ingredients
Scale
- 3/4 stick (85 grams) unsalted butter, room temperature
- 3 cups (400 grams) of powdered sugar
- ¾ block (170 grams) cream cheese
- 1 1/3 cup (1 oz/30 grams) freeze dried raspberries, ground into a fine powder
- 2 tsp vanilla extract
- Pinch of salt
- Optional:
- A few drops of lemon or lime juice (or white vinegar) to cut sweetness; add to your preference
- 1 tsp raspberry extract for more intense raspberry flavor
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment — or in a large mixing bowl using a handheld mixer — beat the cream cheese until smooth, about 2 minutes. Add the butter and mix for another 1 minute or until fully combined.
- Turn off mixer and add salt, powdered sugar, and vanilla extract (along with raspberry extract, if using) to bowl. Mix on low setting to slowly incorporate powdered sugar before increasing to high setting for another 2-3 minutes.
- Add finely ground freeze dried raspberries to mixing bowl and mix until well-combined. Taste test and add a few drops of lemon juice at a time if needed to cut sweetness (personal preference).
- Put frosting into a piping bag fitted with a tip of your choice and decorate cake or cupcakes as desired.
Notes
This recipe creates enough frosting for decorating a dozen cupcakes or a smaller (think two layers and 6" round) cake.
- Prep Time: 10 minutes
- Category: Frosting
- Cuisine: American