Description
This Raspberry Cream Cheese Frosting is a luscious, tangy-sweet topping perfect for cakes, cupcakes, and other desserts. Made by reducing fresh raspberries with sugar and lemon juice, then blending with butter, powdered sugar, and full-fat cream cheese, it results in a smooth, fluffy frosting bursting with fresh berry flavor and creamy texture.
Ingredients
Frosting Ingredients
- 190 g Raspberries
- 20 g Granulated sugar
- ¼ tablespoon Lemon juice (freshly squeezed)
- 113 g Unsalted butter (82% fat, at room temperature)
- 60 g Powdered sugar (sifted)
- 226 g Cream cheese (full fat, 33%+, e.g. Philadelphia)
Instructions
- Prepare Butter: Bring your unsalted butter to room temperature to ensure it softens properly, which is essential for achieving a light and fluffy frosting.
- Set Up Mixer: Prepare your stand mixer fitted with a paddle attachment or use an electric hand mixer for creaming the ingredients effectively.
- Make Raspberry Reduction: Puree the raspberries and pass the puree through a sieve to remove the seeds. Combine this puree with granulated sugar and freshly squeezed lemon juice in a medium saucepan. Cook over medium heat for 10-15 minutes until reduced to about 60 g (⅓ cup). Let the mixture cool to room temperature.
- Cream Butter: Beat the room-temperature butter on medium-high speed for about 3 minutes until it lightens in color and becomes fluffy.
- Add Powdered Sugar: Gradually add the sifted powdered sugar while continuing to whip for an additional 2 minutes until pale and fluffy.
- Incorporate Cream Cheese: Add the full-fat cream cheese and whip for another 2 minutes until fully combined and smooth.
- Add Raspberry Mixture: Slowly add the cooled raspberry reduction, one tablespoon at a time, while the mixer runs. Continue whipping until the raspberry mixture is fully incorporated and you achieve a consistent, fluffy frosting.
- Chill Frosting: Transfer the finished frosting to a piping bag and refrigerate for 30 minutes to firm up and enhance stability before decorating desserts.
- Storage: Store any leftover frosting refrigerated in an airtight container for 2-3 days.
Notes
- Ensure butter and cream cheese are at room temperature to avoid lumps in your frosting.
- Straining the raspberry puree through a sieve removes seeds to keep the frosting smooth.
- The raspberry reduction must be cooled fully before adding to prevent melting the butter and cream cheese.
- Chilling the frosting after preparation makes it easier to pipe and hold shape.
- This frosting is best used within 2-3 days when refrigerated.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Frosting
- Method: Stovetop
- Cuisine: American
