This frosting is SO easy to make and can be used in a variety of ways, from cookies, to cakes, to sweet rolls. It's become my new favorite frosting.
The berries add a lovely pink color without needing the addition of food coloring. It would be perfect for a Valentine's day dessert. But don't wait until then! It's good any time of year.
EASY RASPBERRY CREAM CHEESE FROSTING
The first time I made this frosting, I made it for raspberry sweet rolls. (They are SO good!)But that got me thinking of all the other delicious ways this frosting could be used.
WAYS TO USE RASPBERRY FROSTING
- raspberry sweet rolls
- sugar cookies
- cakes
- cupcakes
- use on fruit pizza cookies
- angel food cake
- waffles or pancakes
- danishes
- stuffed french toast
- other baked goods
How are you going to use this frosting? Tell me in the comments and I'll add it to the list!
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INGREDIENTS NEEDED FOR RASPBERRY CREAM CHEESE FROSTING
This homemade raspberry cream cheese frosting needs just 6 simple ingredients.
- cream cheese, softened
- salted butter, softened
- powdered sugar
- milk
- vanilla extract
- raspberries
RASPBERRIES
Using fresh raspberries is ideal for this recipe.However, you can substitute frozen raspberries if desired. If using frozen berries, be sure to let the berries thaw and allow the liquid to drain off of them. Too much liquid will alter the consistency of the frosting.
You can also use freeze-dried raspberries. But it won't have that same fresh raspberry flavor. That's why I prefer fresh berries.
CREAM CHEESE
I use full fat cream cheese, but a low fat version can be used as well.HELPFUL KITCHEN TOOLS
HOW TO MAKE RASPBERRY CREAM CHEESE FROSTING
Let's get started with this easy recipe.
It's important to begin with softened cream cheese and softened butter. If it's not soft, you will end up with lumpy frosting. And nobody wants that!
I like to set the butter and cream cheese out on the counter for an hour or two before I'm ready to make the frosting.
You can also microwave them to soften. If you choose to do that, be extra careful - you don't want melted butter!
Add the butter and cream cheese to a medium bowl.
With a mixer on medium speed, mix until the ingredients are fully incorporated.
Scrape down the sides of the bowl with a rubber spatula as you mix.
Add the powdered sugar, milk and vanilla.
Mix together until smooth and creamy.
If you want you can use the frosting right now.
But if we want to make it extra special, then we've got to add the raspberries.
I like to have chunks of raspberry in the frosting. BUT, I don't like the raspberries to be whole.
Give them a rough chop so that the raspberries will disperse more evenly throughout the frosting.
Carefully fold the raspberries into the frosting.
I do NOT use the mixer for this part. I use a spatula or wooden spoon.
Note: You can make the frosting ahead of time, but I suggest adding the raspberries right before using to avoid the juices from the berries to alter the consistency of the frosting.
If you have leftovers, store in an airtight container in the refrigerator.
It's a good idea to drain off any liquid that may come out of the berries as it sits and give it a quick stir before using.
This recipe is a small batch (the perfect amount for a batch of sweet rolls) so you may want to double it if you are frosting a layer cake or a large sheet cake.
You can transfer the raspberry icing to a piping bag for the perfect addition to raspberry cupcakes.
MORE EASY FROSTING RECIPES
MORE RASPBERRY RECIPES
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