Raspberry Cream Cheese Frosting

If you're a fan of fresh raspberries, this recipe is for you. This raspberry cream cheese frosting is sweet but slightly tart. It's also an easy way to make pink frosting without using food gel or dyes.

Many of this recipe's main ingredients are common ones you'd find in American buttercream. However, the tanginess of cream cheese gives this frosting a different flavor and slightly softer texture.

You'll need these ingredients.

In the bowl of a stand mixer fitted with the paddle attachment — or in a large mixing bowl using a handheld mixer — beat room temperature cream cheese until smooth, about 2 minutes.

Add unsalted room temperature butter and mix for another 1 minute or until fully combined.

Using slower speeds when first incorporating powdered ingredients helps prevent powder from flying everywhere!

Stop 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 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.

This frosting is delicious on vanilla and chocolate cupcakes, but have fun with it and try new pairings!

Visit my blog for the full guide and recipe to make this raspberry frosting!