For this raspberry cream cheese frosting, to get a unique tart raspberry flavor we use raspberry jam and raspberry extract (optional) instead of fresh fruit. Using jarred jam creates a concentrated raspberry flavor! It’s perfect for frosting cakes, cupcakes, brownies, or making delicious cookie sandwiches. You can also adjust the consistency depending on what you’re using it for.
8ozcream cheese, (1 block) at room temperature 227g
½cupunsalted butter, at room temperature 113g
4cupsconfectioners sugar, 454g
1/2 cupjelly, 98g
½tspraspberry extract, optional
½tbspmilk, 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.