Raspberry Cream Cheese Fluffy Frosting
Elevate your dessert game with this luscious Raspberry Cream Cheese Fluffy Frosting, a delectably smooth and airy topping that’s as gorgeous as it is flavorful. Made with real, mashed raspberries, this frosting showcases a natural blush pink hue and bursts with the bright, tangy sweetness of fresh fruit. Combined with creamy butter, silky cream cheese, and a touch of pure vanilla, this frosting is whipped to perfection for a light, cloud-like texture. A hint of heavy whipping cream ensures an irresistibly fluffy consistency, while a pinch of salt beautifully balances the sweetness. Perfect for frosting cakes, cupcakes, or cookies, this vibrant and versatile recipe is an ideal choice for turning everyday treats into show-stopping delights. Whether you’re baking for a special occasion or simply indulging in homemade goodness, this Raspberry Cream Cheese Frosting is sure to impress!
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Ingredients
- 1 cup Unsalted butter (softened)
- 8 oz Cream cheese (softened)
- 1 cup Fresh raspberries
- 4.5 cups Powdered sugar
- 1 tsp Pure vanilla extract
- 3 tbsp Heavy whipping cream (cold)
- 1 pinch Pinch of salt
Directions
Step 1
Place the fresh raspberries in a small bowl and mash them gently with a fork to release their juices. Strain the mixture through a fine-mesh sieve into a second bowl to separate the seeds, keeping only the raspberry puree. Set this aside.
Step 2
In a large mixing bowl, beat the softened butter and cream cheese together using a hand mixer or stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 2-3 minutes.
Step 3
Gradually add the powdered sugar to the butter-cream cheese mixture, about 1 cup at a time, beating on low speed after each addition to prevent a sugar cloud. Once incorporated, increase the speed to medium-high and continue to beat until smooth and creamy.
Step 4
Add the raspberry puree (about 2-3 tablespoons), vanilla extract, heavy whipping cream, and a pinch of salt into the frosting. Beat on medium-high speed until everything is fully incorporated. The raspberry puree will tint the frosting a beautiful pink color and add delightful berry flavor.
Step 5
Check the frosting's consistency. If it’s too thick, add an additional 1-2 teaspoons of whipping cream, beating until the desired fluffy texture is achieved.
Step 6
Taste the frosting and adjust if needed, adding more raspberry puree for extra flavor or a pinch more salt to balance the sweetness.
Step 7
Once finished, use immediately to frost cakes, cupcakes, or cookies, or store in an airtight container in the refrigerator for up to 3 days. Bring it back to room temperature and re-whip before using if refrigerated.
Nutrition Facts
| Serving size | (1176.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4834.8 |
| Total Fat 288.7g | 0% |
| Saturated Fat 179.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 818.8mg | 0% |
| Sodium 937.9mg | 0% |
| Total Carbohydrate 568.5g | 0% |
| Dietary Fiber 8g | 0% |
| Total Sugars 543.0g | |
| Protein 19.0g | 0% |
| Vitamin D 137.7IU | 0% |
| Calcium 343.2mg | 0% |
| Iron 2.2mg | 0% |
| Potassium 490.6mg | 0% |
Source of Calories