Raspberry Cream Cheese Frosting
Servings: 48 servings
Yields: 4 cups (2lbs/1kg)
Calories: 99kcal
Create this raspberry cream cheese frosting with just five ingredients in ten minutes or less to add flavor and color to all your desserts!
Print Recipe
Ingredients
- 0.53 oz (15 g) freeze-dried raspberries
- 16 oz (450 g) cream cheese at room temperature, Note 1
- ½ cup (113 g) unsalted butter at room temperature
- 5 cups (520 g) powdered sugar
- ⅛ teaspoon kosher salt
Instructions
To prepare the raspberry powder:
- Place the freeze-dried raspberries in a freezer bag and crush them with a rolling pin until fine powder.0.53 oz freeze-dried raspberries
- Sift the crush raspberries through a fine mesh sieve and discard the seeds and large bits.
To make the frosting:
- In a mixing bowl with a paddle attachment, beat cream cheese and butter on medium-high speed until fluffy, about 1 minute.16 oz cream cheese, ½ cup unsalted butter
- Add powdered sugar, raspberry powder, and salt. Beat on low speed for a minute. Then increase the speed to medium-high and continue to beat until smooth and fluffy, about 3 minutes.5 cups powdered sugar, ⅛ teaspoon kosher salt
Notes
Note 1: For the best results, use full-fat, brick-style cream cheese, not cream cheese from a tub.
Note 2: This recipe makes enough frosting to frost 8- or 9-inch 3-layer cake, or 48 cupcakes.
Tips:
Sifting the crushed raspberries is optional. But I recommend it for smoother frosting.
Make sure the cream cheese is at room temperature to prevent lumpy texture. Storing Tips:
- Keep cream cheese frosting in an airtight container in the fridge for up to 3 days.
- Freeze leftover frosting for up to 3 months.
- Thaw frozen frosting in the fridge overnight. Then, whip it until smooth and fluffy again.
- Any cakes or cupcakes frosted with cream cheese frosting will also need to be refrigerated!
Sifting the crushed raspberries is optional. But I recommend it for smoother frosting.
Make sure the cream cheese is at room temperature to prevent lumpy texture. Storing Tips:
- Keep cream cheese frosting in an airtight container in the fridge for up to 3 days.
- Freeze leftover frosting for up to 3 months.
- Thaw frozen frosting in the fridge overnight. Then, whip it until smooth and fluffy again.
- Any cakes or cupcakes frosted with cream cheese frosting will also need to be refrigerated!
Nutrition
Servings: 1 serving
Calories: 99kcal
Carbohydrates: 13g
Protein: 1g
Fat: 5g
Sugar: 13g
Sodium: 36mg