Recipe
Raspberry Cream Cheese Frosting
A wonderful tangy and velvety frosting made with homemade raspberry sauce. This super-easy frosting is perfect for cakes and cupcakes.
Time: 1 hour 
Difficulty: BeginnerIngredients
- 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)
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