Raspberry Cream Cheese Frosting
Since my teens, I’ve been making desserts… uncomplicated and easy like Fruit Salad, Trifles, pudding such as Butterscotch, Chocolate or Vanilla, and so on. Eventually, I started making cakes 🍰 from scratch like Blueberry Cake or Pineapple Upside Down Cake which I’ve enhanced the flavor of since then.
When it comes to frosting and icing, my first attempt was a disaster! After baking a chocolate cake, I wanted to finish it with a nice coffee icing. The way I read the recipe was to put a “cup” of coffee and the rest of the ingredients, mix it and done! Well, it didn’t go that way… 😏
I literally added a full cup of ground coffee in the bowl along with the other ingredients and mixed. I tasted it and it was disgusting! I kept adding sugar and almost a pound of it later, I gave up and went to the store to buy 🛒 icing from a can. That was it for me making icing or frosting from scratch… well for a while.
In my 30s’, I armed myself with courage 🦸♀️ and decided to give it another try. The first one I made was Vanilla Buttercream Frosting, then moved on to chocolate, coffee icing (this time it was fabulous) and so on. After building some serious confidence, I also started making Chocolate Ganache.
Being a berry lover, I tried making Raspberry Cream Cheese Frosting but like my first coffee icing, it didn’t turn out the way I wanted. I stubbornly made it a few times until I finally got it right! This venture cost me a lot of money 💰 in raspberries…
When these little guys are in season, I take advantage by making this delicious Raspberry Cream Cheese Frosting. I like using it when I make my Chocolate Cupcakes… yummy! In the past, I used it to stuff donuts 🍩 which is another way to enjoy this recipe.
It’s pretty fast to make ⏳ and yields over 2 ¼ cups which is perfect to ice cakes and cupcakes. For a 3-layer cake, I suggest you double the recipe. If there’s leftovers, freeze it for up to 10 days in an airtight container.
As you know, most fruits contain a lot of water 💧 so to make sure the frosting isn’t runny, take a spoonful and invert it. If it doesn’t fall back in the bowl, the frosting is ready otherwise add a little cornstarch at a time (no more than ¼ cup) and process again. It will thicken the mixture without changing the taste.
This Raspberry Cream Cheese Frosting is so tasty and very cute to look at 😍 – pink is one of my favorite colors! It’s quick and easy to make and a scrumptious way to enjoy this fruit! Give it a try, you’ll be quite happy with the results!
Bon Appétit! 🍽
Here are more scrumptious dessert recipes for you to try… 😀
– Cherry Clafoutis
– Chocolate Beet Cake
– Mint Chocolate Ice Cream
– Key Lime Pie
– Mille-Feuille
– Orange Flan
– Flapper Pie
and for even more dessert recipes 🍰🍩, click on this link… Recipe Category • Dessert
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Raspberry Cream Cheese Frosting
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Ingredients
- 3/4 cup fresh raspberries tips & tricks
- 4 ounces cream cheese, room temperature
- 1/4 cup unsalted butter
- 1/2 tsp. pure vanilla extract
- 1/8 tsp. ground Himalayan pink salt
- 2 3/4 cups powdered sugar, sifted tips & tricks
Directions
- In the jar of a blender, add raspberries and process until liquified.
- Pour it through a fine sieve sitting over a bowl pressing down with the back of a spatula to extract as much as you can; discard the seeds.
- In the bowl of a stand mixer, add cream cheese, butter, vanilla extract and ground sea salt.
- Using the paddle attachment, process on medium speed until the mixture is smooth, about 2 minutes, cleaning the sides and the bottom of the bowl.
- Pour in the strained raspberry juice and process until nicely blended, cleaning the sides and bottom of the bowl.
- Working in batches, add the confectioners’ sugar and on low, mix until mostly blended before adding more; clean the sides and the bottom of the bowl as needed.
- When sugar is all in, increase the speed to medium-high and fluff the frosting for about 30 seconds. Yields 2 ¼ cups.
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I used frozen raspberries and it turned out awesome!
This is weird dear Frankie, but I was just talking to my 12 year old niece yesterday about making chocolate cupcakes with raspberry icing, like her mother used to make for her and her friends for her birthday parties (along with other flavors). I had suggested that she learn to make them to sell at a local youth market in town every week because she wants to raise money for a planned trip to Iceland in a few years. I told her she should maybe try the idea out when the family has a garage sale this summer. I’m going to send her this recipe so she can get started.
I’m sure she’ll make a lot of money using this recipe. Good luck to her