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5 from 2 votes

Raspberry Cream Cheese Frosting

This delicious Raspberry Cream Cheese Frosting is perfect for many baked goods and a great way to enjoy the fruit while in season!
Prep Time10 minutes
Cook Time0 minutes
Passive Time0 minutes
Servings: 2.25 cups
Author: Francine Lizotte
Course: Dessert
Cuisine: International
Keyword Baking, Cakes, Cupcakes, Decorations (sweet), Easy Recipe, Gluten Free, Holidays & Events, Low Sodium/No Sodium

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.