The Best Raspberry Frosting
This super creamy raspberry frosting is easy to make! It uses only 5 ingredients and can be used with cakes, cupcakes, and more!
If you are looking for a raspberry cream cheese frosting to go with your cake or cupcakes, this frosting is perfect! It is a creamy frosting that uses both grounded freeze dried raspberries and lemon zest! The pink is a natural color!
I have tips and tricks and process photos to easily help you make this recipe! If you love a fruity frosting, you have to try my blueberry frosting.
Tips for making the frosting
Here are my tips, so yours turns out like this recipe! You can also try Chocolate Cream Cheese Frosting
- Tip 1: Make sure your butter and cream cheese is at the same room temperature. If you notice the cream cheese is slightly colder, it can cause the frosting to split.
- Tip 2: Beat the butter first for 2 minutes and then the cream cheese for 1 minute. You want to make sure the frosting is nice and fluffy. Don’t add them both in at the same time. It will be a denser frosting. Also make sure to scrape the bowl so any butter or cream cheese chunks gets mixed in.
- Tip 3: Make sure to ground up the freeze dried raspberries to a fine crumb. You can find these at Amazon, Target, Whole Foods, and more!
FAQ’s
Unfortunately no, you can’t save it. Once a frosting is split, you have to start over.
The two main reasons your frosting will split is one, your cream cheese isn’t room temperature. When the butter and cream cheese are different temperatures, the cream cheese won’t blend correctly. Every time this happens to me, it splits. I will put the cream cheese on a plate and heat in the microwave for 10 seconds to help!
The second is the cream cheese get over mixed. This is why the butter is whipped for 2 minutes before cream cheese is added. It releases water the more it is mixed, causing a split frosting. You will know it is split even before adding the powdered sugar. It will look wet and grainy.
Yes you can! This recipe is for 12 cupcakes or a 9X9 inch cake. Double the recipe to frost a 9X13 cake or a layered cake.
Save this Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Storing and Freezing
Store the raspberry frosting in an airtight container in the fridge. Before using, pull it out of the fridge to get to room temperature. Then, use your mixer the beat it until fluffy again.
You can freeze this frosting. Follow the instructions above before using. It is good for 3 months in the freezer.
For more raspberry recipes, check out my
- Lemon raspberry cake
- Simple Raspberry Jam
- Vanilla Raspberry Cake
- Chocolate Raspberry Cake
- Lemon Raspberry Rolls
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
The Best Raspberry Frosting
Ingredients
- 8 oz Cream cheese, room temperature
- 1 cup Unsalted butter, room temperature
- 2 cups Powdered sugar, sifted
- 1 oz Freeze dried raspberries, grounded to a fine crumb
- 1/2 Lemon zested
Instructions
- In a medium bowl, sift the powdered sugar. Set aside. Using a food processor, blend the freeze dried raspberries into a fine crumb.2 cups Powdered sugar, 1 oz Freeze dried raspberries
- Using a large bowl using a mixer, beat the butter on high speed for 2 minutes. It will be light and creamy. Add the cream cheese and mix on high for 1 minute. To prevent split frosting, make sure cream cheese is the same temperature as the butter.8 oz Cream cheese, 1 cup Unsalted butter
- Add in half of the powdered sugar and mix on low speed until just combined. Add the rest of the powdered sugar and mix.
- Add in the freeze dried raspberries and lemon zest. Mix on high speed until creamy.1/2 Lemon zested