Raspberry Cream Cheese Frosting
Delicious raspberry cream cheese frosting is full of raspberry flavor and silky smooth yet still stable enough to pipe.
- Prep time
- 30 min
- Cook time
- Not listed
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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%+) eg. Philadelphia)
Instructions
- 1
Raspberry Cream Cheese Frosting
- 2
First, bring your butter to room temperature. Here is how to soften butter. In the meantime, prepare a stand mixer with a paddle attachment. Alternatively, use your electric hand mixer.
- 3
Puree the raspberries and run it through a sieve to get rid off the seeds. Then, cook the mixture in a medium saucepan together with the granulated sugar and lemon juice over medium heat for 10-15 minutes or until the mixture is reduced to 60g / ⅓ cup. Then, let the mixture come to room temperature.
- 4
Cream the room-temperature butter at medium-high speed for 3 minutes until it becomes light in color and fluffy in texture.
- 5
Next, add the sifted powdered sugar and continue whipping for another 2 minutes until the mixture is pale and fluffy.
- 6
Then add the full fat cream cheese and continue whipping for 2 more minutes.
- 7
Now, very slowly, start adding the room temperature raspberry reduction one tablespoon at a time with the mixer running. You can stop whipping once the raspberry mixture is incorporated.
- 8
Transfer the frosting into a piping bag and chill it for 30 minutes before using.
- 9
The frosting can be stored refrigerated for 2-3 days.