About the Raspberry Cream Cheese Frosting

It’s all about balancing sweet and sour – and that goes for desserts too! The combination of sweet and tart is truly magical, especially in a frosting like this one, which is the perfect finishing touch for any cake or cupcake. This easy raspberry cream cheese frosting is velvety, full of flavor, and so beautiful with its natural pink color that it’s almost irresistible. My daughter Maya, who’s 4, couldn’t take her eyes (or her tongue) off it – she calls it “princess frosting!”

This raspberry frosting is made with a blend of plain cream cheese, butter, and powdered sugar – essentially a cream cheese buttercream. Cream cheese adds a lovely tang and airy texture to the buttercream, which can sometimes be overly sweet and heavy. When you add raspberry sauce, you get that extra tang, alongside the natural sweetness that raspberries bring – plus the gorgeous pink hue.

What I love most about cream cheese frosting is the texture. It’s light, so it lifts a cake to new heights, and it’s super easy to spread and work with. It’s also stiff enough to pipe, so you can create beautiful designs. Plus, you can make it in so many different flavors! Try my Nutella cream cheese frosting, chocolate cream cheese frosting, or a classic vanilla cream cheese frosting for even more delicious variations.

Ingredients for Raspberry Cream Cheese Frosting

Here’s a bit about the ingredients. Scroll down for the full recipe.

• Raspberries: Of course, you need raspberries to make this raspberry cream cheese frosting. You can use either fresh or frozen raspberries. The raspberries need to be cooked and strained to remove the seeds.
• Cream Cheese: Cream cheese gives the frosting its flavor and texture. Be sure to use plain cream cheese for the best results.
• Butter: You can use salted or unsalted butter for this frosting. I always use salted butter, but if you’re using unsalted butter, add a pinch of salt. Keep in mind that butter cannot be replaced by margarine or butter substitutes.
• Powdered Sugar: You can’t skip the sugar in frosting – it provides both flavor and texture. The amount of powdered sugar controls how stiff the frosting will be. If your frosting is too runny, you can add a little extra powdered sugar.

How to Make Raspberry Cream Cheese Frosting

Making raspberry cream cheese frosting is super easy. Start by making the raspberry sauce, which will go into the frosting. Cook the raspberries with a fork or use an immersion blender to break them down. Strain the cooked raspberries to remove the seeds, leaving only the juice. Let the juice cool in the fridge until it reaches room temperature.

Meanwhile, whisk the cream cheese and softened butter at high speed until smooth and fluffy. Add the raspberry sauce – it’s important that the raspberry sauce is roughly the same temperature as the cream cheese mixture to avoid the frosting separating. Finally, add the powdered sugar and continue to whisk at high speed until the frosting is light and velvety.

This raspberry frosting will be thick enough to hold its shape, so it can easily be spread or piped onto cakes or cupcakes.

Common Questions About the Recipe

My frosting is lumpy, what happened?
Your frosting has likely split. This usually happens if the raspberry sauce was warmer than the cream cheese and butter when it was added. Don’t panic! Try whisking at high speed in a stand mixer to see if it comes together. If it doesn’t, try adding 1-2 tablespoons of milk and mix again.

How long does the frosting last?
In an airtight container or piping bag, raspberry cream cheese frosting will last up to 2 weeks in the fridge.

Recipe

Raspberry Cream Cheese Frosting

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A wonderful tangy and velvety frosting made with homemade raspberry sauce. This super-easy frosting is perfect for cakes and cupcakes.

Time: 1 hour hr

Difficulty: Beginner

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Ingredients

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• 50 g raspberries (frozen)
• 1 tbsp water
• 70 g cream cheese (room temperature)
• 70 g butter (room temperature)
• 300 g powdered sugar
• 2 tbsp freeze-dried raspberries (optional)

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Instructions

• Cook the frozen raspberries with water in a small saucepan for 2-3 minutes. Mash the raspberries with a fork or use an immersion blender.
  50 g raspberries, 1 tbsp water
• Strain the raspberry juice into a small bowl to remove the seeds, and then place it in the fridge until it reaches room temperature.
• Whisk the cream cheese and butter on high speed in a stand mixer or with a hand mixer for 2-3 minutes until it’s smooth and fluffy.
  70 g cream cheese, 70 g butter
• Add the raspberry juice (make sure it’s at room temperature) slowly, a little at a time, while whisking on low speed.
• Gradually add the powdered sugar, continuing to whisk slowly until fully combined. Then, whisk the frosting on high speed until it becomes light and airy.
  300 g powdered sugar
• Spread the frosting over the cooled cake and sprinkle with freeze-dried raspberries (optional).
  2 tbsp freeze-dried raspberries

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