Raspberry Cream Cheese Frosting
This deliciously sweet raspberry cream cheese frosting is bursting with real raspberry flavor thanks to a secret ingredient, freeze-dried raspberries.
Servings: 24 cupcakes or an 8" or 9" two-layer cake
Calories: 146kcal
Ingredients
- ½ cup 1 stick unsalted butter softened
- 8 oz cream cheese softened brick-style, not spreadable
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 cups powdered sugar
- 1.3 ounce package freeze-dried raspberries
Instructions
- Place the freeze-dried raspberries in a food process, Process on high until the freeze-dried raspberries turn into powder. Set aside.
- Combine butter and cream cheese in the bowl of a stand mixer with whisk attachment (or you can use an electric mixer) and beat until creamy and no lumps, about 3-4 minutes.
- Add vanilla extract and salt and stir well to combine.
- With mixer on low, gradually add powdered sugar* and pulverized raspberries until completely combined.
- Use frosting to frost cooled cake, cupcakes, brownies, the options are endless!
Notes
*Start with two cups of powdered sugar and slowly add more depending on how thick you want your frosting to be. If it's too thick, add a splash of milk. If it's too thin, add more powdered sugar.
Storage:
The frosting can be made up to a day in advance. Store in an airtight container in the refrigerator with plastic wrap resting tight against the frosting like you would for guacamole. This will ensure your raspberry cream cheese frosting doesn't dry out.
Take the frosting out approximately 1 hour before you need to use it so it will soften up. Give the frosting a good stir before spreading or piping.
Nutrition
Calories: 146kcal | Carbohydrates: 21g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 55mg | Potassium: 17mg | Fiber: 0.1g | Sugar: 20g | Vitamin A: 246IU | Vitamin C: 0.4mg | Calcium: 11mg | Iron: 0.03mg