This Raspberry Cream Cheese Frosting is made with simple ingredients and takes just minutes to make! It’s perfect for frosting cakes, cupcakes, brownies, or making delicious cookie sandwiches. You can also adjust the consistency depending on what you are using it for. So delicious and so versatile!
If you’re new to baking or making bakery-style desserts at home, you know that making homemade flavored frosting can be tricky.
As a trained pastry chef, I’m here to tell you that making the perfect homemade frosting is easy and approachable using simple ingredients, and easy-to-follow steps. This raspberry cream cheese frosting is no exception!
This recipe uses basic ingredients that are in my versatile cream cheese frosting recipe, like cream cheese, butter, and sugar. To get the unique tart raspberry flavor we use raspberry jam and raspberry extract instead of fresh fruit.
Using jam allows for the raspberry flavor to be concentrated. It also makes the frosting easily piped or spread as fresh raspberries contain too much moisture and can ruin the texture of the frosting making it wet and inconsistent.
Just like my strawberry cream cheese frosting, you can use this raspberry icing in a variety of different ways, especially on these chocolate raspberry filled cupcakes these regular chocolate cakes or on top of a rich fudgy brownie recipe! If you don’t want to use cream cheese you can always make my raspberry buttercream frosting!
WHY YOU SHOULD MAKE THIS RECIPE
- The raspberry flavor is achieved using jam and extract which keeps the texture intact.
- It takes just 20 minutes or less to make from start to finish.
- Great for using on chocolate desserts or cupcakes.
- The tart flavor of raspberry and the tangy flavor of cream cheese is a perfect match!
- Cream Cheese – You’ll need a thick block of full-fat cream cheese for this recipe that is at room temperature to help with blending.
- Unsalted Butter – An essential ingredient in buttercream frosting, butter helps give the mixture a thick texture and buttery flavor.
- Confectioners Sugar – This fine sugar blends in with the cream cheese and butter perfectly leaving a sweet flavor.
- Raspberry Jelly (or jam) – Adds a bright pink color to the frosting as well as sweetness and raspberry flavor.
- Raspberry Extract – Adds additional raspberry flavor to the frosting (optional!).
- Milk – Thins out the frosting making it the perfect consistency for your dessert.
HOW TO MAKE RASPBERRY CREAM CHEESE FROSTING
- Prepare the ingredients: Remove the cream cheese and butter from the fridge allowing them both to come to room temperature.
- Mix the cream cheese and butter: To the bowl of a stand mixer, or using a hand mixer, add the butter and cream cheese and mix it on low-medium speed until creamy.
- Add the sugar: After scraping down the mixer with a rubber spatula, add the confectioner’s sugar, then work your way up to medium speed until the sugar is fully incorporated with the butter and cream cheese mixture.
- Add raspberry flavor and milk: Add in the raspberry jam, raspberry extract if using, and milk. Mix on medium speed for an additional 2-3 minutes or until ingredients are fully combined.
- Decorate desserts: To frost cakes or cupcakes, use it right away. If you need to pipe the frosting, let it chill for 20 minutes in the fridge before using. Enjoy!
TIPS FOR RECIPE SUCCESS
- The butter needs to be softened. If you forgot to leave out your butter, learn how to soften butter quickly.
- Use a full-fat cream cheese for this recipe as it will give the frosting a richer flavor and creamier texture.
- If you want to pipe the frosting, let it chill in the fridge for at least 20 minutes so it’s firm enough to hold its shape.
- You can find raspberry extract in most baking aisles near vanilla extract or find it easily online.
- This recipe yields about enough frosting to cover a two-layer cake or 12 cupcakes.
Can I color cream cheese frosting?
If you want a deeper pink color you can totally add food coloring. Start with 1-2 drops and go from there.
This recipe makes enough to frost 18 cupcakes or fill and frost a 2 layer 9 inch cake or 1 sheet cake.
STORAGE AND FREEZING
Storing: To store this raspberry cream cheese frosting, place it in an airtight container or piping bag and store it in the fridge for up to one week. Keep your baked goods that are topped with this in the fridge too.
Freezing: Raspberry buttercream frosting can be frozen in an airtight container for up to two months. When ready to use, let it thaw overnight in the fridge then re-whip it with a mixer until smooth. You may need to add additional milk to help the consistency.
WAYS TO ENJOY
- Makes a great topping for No Nut Banana Bread.
- Enjoy a decadent cookie sandwich with this raspberry frosting in between two Chocolate Brownie Cookies.
- Layer in between a fruity Berry Chantilly Cake.
- Or use it to frost Easy Vanilla Cupcakes.
Easiest Raspberry Cream Cheese Frosting
- 8 oz cream cheese (1 block) at room temperature 227g
- ½ cup unsalted butter at room temperature 113g
- 4 cups confectioners sugar 454g
- 1/2 cup jelly 98g
- ½ tsp raspberry extract optional
- ½ tbsp milk or cream
- In the bowl of a hand or stand mixer, add the 1 block cream cheese and the 1/2 cup unsalted butter and mix on low- medium speed for 2-3 minutes until fully creamed.
- Stop and scrape down the mixer. Add in the 4 cups of confectioners sugar. Mix on low speed working your way up to medium speed as the sugar mixes in. Mix for 2-3 mins more until fully mixed.
- Turn the mixer to low and add in the 1/2 cup raspberry jam, ½ tsp raspberry extract (if using) and 1/2 tbsp milk. Mix again on medium speed for 2-3 more minutes until super light and fluffy.
- If you want to pipe the frosting, chill it for 20 minutes first, otherwise slather it all over your cake!