Description
This Raspberry Cream Cheese Frosting is a luscious and tangy frosting perfect for cakes, cupcakes, and cookies. Made with fresh raspberries cooked down into a thickened puree, creamy full-fat cream cheese, and a touch of vanilla, this frosting combines natural fruit flavor with rich creaminess. It's easy to whip up using a blender and stovetop cooking, then mixed until fluffy, making it ideal for adding a vibrant and delicious twist to your baked goods.
Ingredients
Raspberry Puree
- 1 cup fresh raspberries (or thawed if frozen)
- 2 teaspoons granulated sugar
Frosting Base
- 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened
- 4 ounces (4 tablespoons) full-fat block cream cheese, softened (do not substitute fat-free or whipped)
- 1 1/2 cups powdered sugar, sifted
- Pinch of salt
- 1/4 teaspoon vanilla extract
Instructions
- Prepare Raspberry Puree: In a blender, combine the raspberries and granulated sugar. Blend until smooth. If the berries are not juicy enough, add a splash of water to assist blending.
- Strain Puree: Pour the blended mixture through a fine mesh strainer, discarding the seeds and solids. Measure out 1/4 cup of the smooth puree for use.
- Cook Down Puree: Transfer the raspberry puree to a medium saucepan and bring it to a boil over medium heat. Reduce to a simmer and cook for 3-5 minutes until thickened and reduced to 1 1/2 tablespoons. Allow it to cool to room temperature. (For double the recipe, reduce to 3 tablespoons, cooking for 10-15 minutes.)
- Mix Butter and Cream Cheese: In a large mixing bowl using a paddle attachment or hand mixer, beat the softened butter and cream cheese together for about 30 seconds until combined. Scrape down the sides of the bowl.
- Add Sugar and Salt: Add the sifted powdered sugar and a pinch of salt. Beat the mixture for 2-3 minutes until it becomes light and fluffy.
- Incorporate Raspberry Puree and Vanilla: Scrape down the bowl again, then beat in the cooled raspberry mixture and vanilla extract for 1-2 minutes until well combined. If the frosting is too soft to pipe, refrigerate for 15 minutes or until it firms up. Adjust consistency by adding more powdered sugar if too runny, or a few drops of milk if too thick.
- Storage and Use: Use the frosting immediately or store it in the refrigerator for up to 3 days.
Notes
- Make sure to use full-fat block cream cheese, not fat-free or whipped varieties, for the best texture.
- Accurately measure the reduced raspberry puree to prevent runny frosting.
- If doubling the recipe, increase cooking time accordingly to properly reduce the puree.
- Adjust the frosting consistency by adding powdered sugar or milk as needed before use.
- Refrigerate frosting if soft, but allow to come to room temperature before piping for best results.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Frosting
- Method: Stovetop
- Cuisine: American
