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Frosting & Fettuccine

Home » Recipe Search » Frosting

May 1, 2022(last updated December 17, 2022)

Easiest Raspberry Cream Cheese Frosting

BySam Adler
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This post might have affiliate links, please check out my full disclosure policy.

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!

Raspberry cream cheese frosting in a bowl topped with fresh raspberries

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!

If you forget to leave out your cream cheese to soften, make sure to learn how to soften cream cheese quickly!

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!

INGREDIENTS NEEDED

Ingredients for raspberry cream cheese frosting.
  • 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

  1. Prepare the ingredients: Remove the cream cheese and butter from the fridge allowing them both to come to room temperature.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
Creamed cheese, butter, and sugar mixed in a mixer bowl.
Cream cheese, butter, and sugar creamed together
Creamed cheese, butter, sugar, and raspberry jam creamedin a mixing bowl.
With raspberry jam added

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.

Yield

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.

A chocolate cake topped with raspberry cream cheese frosting and fresh raspberries on a white plate.

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.
Raspberry cream cheese frosting in a bowl topped with fresh raspberries

Easiest Raspberry Cream Cheese Frosting

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.
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Course: Frosting
Cuisine: American
Diet: Kosher
Keyword: chocolate cupcake frosting, frosting for chocolate cake, frosting with cream cheese, raspberry frosting
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 18 servings
Calories: 220kcal
Author: Sam Adler

Ingredients

  • 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

Instructions

  • 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!

Notes

The extract is optional, you dont have to use it! 
If you forgot to leave out your butter, learn how to soften butter quickly.
This recipe makes enough to frost 18 cupcakes or fill and frost a 2 layer 9″ cake.

Nutrition

Nutrition Facts
Easiest Raspberry Cream Cheese Frosting
Amount Per Serving (1 serving)
Calories 220 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 26mg9%
Sodium 44mg2%
Potassium 27mg1%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 31g34%
Protein 1g2%
Vitamin A 327IU7%
Vitamin C 1mg1%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Frosting Tagged With: cream cheese, Raspberry

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

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XO, Sam

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

As Featured In:

Logo images of media places Sam Adler has been featured in
Saveur Blog award winner for best food Instagram

samadlerphotography

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#ad This year for Chanukah we’re switching it up #ad This year for Chanukah we’re switching it up from classic sufganiyot to make these fun donut fries! Puffy, golden, and delicious, dip your “fries” into melted chocolate or raspberry jelly and celebrate all week long! @aldiusa makes it super easy with their amazing selection of high quality products at seriously unimaginable prices. Run to your nearest @aldiusa to find all the ingredients you need to make these and have a Happy Chanukah!
Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
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