Raspberry Cream Cheese Frosting (with raspberry jam!)
Servings: 12 -16 cupcakes
This Raspberry Cream Cheese Frosting is delicious and easy to make! Made simply with raspberry jam, use it for cupcakes, cakes and cookies.
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Ingredients
- 1/2 cup softened unsalted butter
- 1/2 cup softened full fat cream cheese
- 3/4 tsp vanilla extract
- pinch salt
- 3 cups icing sugar (confectioners sugar)
- 1/3 cup raspberry jam (with seeds or seedless)
Instructions
- Beat butter and softened cream cheese together on medium-high mixer speed in the bowl of a stand mixer or with a hand mixer in a large bowl. This will take about 1-2 minutes until it is smooth and creamy.
- Add the vanilla extract and a pinch of salt and mix together on low speed. Add the icing sugar in three additions, 1 cup at a time, mixing on medium speed for about 1 minute after each addition to fully blend. Make sure you scrape down the sides of the bowl with a rubber spatula as you go along!
- Add in the raspberry jam and mix on medium-high speed for 1-2 minutes until light and fluffy.
- If you want to pipe the frosting, I recommend placing the bowl in the fridge for 20-30 minutes so it can set. Otherwise, use immediately to spread on cupcakes or a delicious cake!
Notes
- This easy frosting recipe makes enough to generously frost 12-16 cupcakes, an 8x8 or 9x9 inch cake. You should also be able to lightly frost the top of a 9x13-inch sheet cake.
- Variations: I haven’t tested this but you should be able to use blueberry or blackberry jam or make a strawberry cream cheese frosting with strawberry jam.
- For best results make sure the cream cheese and butter are room temperature before whipping together with the electric mixer.
- You can make this raspberry cream cheese frosting ahead of time! Just follow the steps and store in the fridge for up to 2 days. When ready to use, remove from the fridge and let come to room temperature. You may need to rewhip it if it isn’t as smooth as you would like.
- Turn this into a lemon raspberry frosting by adding lemon zest from one lemon - this is going to give you a bright and zingy taste! Alternatively, you can use this raspberry frosting to top lemon cupcakes for a bright summer flavour!
- If you want to use this raspberry cream cheese frosting in a piping bag, I really recommend chilling the frosting for 20-30 minutes before using it. This will give it time to really set up and get firm!
Tried this recipe?Mention @cookinginmygenes or tag #cookinginmygenes!