My homemade raspberry cream cheese frosting is light, fluffy, and divinely delicious. It can be prepared in no time and is perfect for cake, cupcakes, cookies, and more.
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My Favorite Raspberry Cream Cheese Frosting Recipe
Get ready to elevate all your desserts with this dynamite raspberry frosting. My recipe features a silky smooth texture, scrumptious sweetness, and tantalizing tang. It is easy to customize and takes less than 10 minutes to prepare.
Chocolate, vanilla, and lemon — this easy recipe is amazing on all flavors of cake or cupcakes, especially my vanilla cupcakes. It also works splendidly as a raspberry cream cheese filling for muffins and pastries.
Since I make this raspberry frosting with jam and other easy ingredients, I even invite my kids in to help with this one. Nothing like a sweet treat to inspire my little young chefs!
How to Make Raspberry Cream Cheese Frosting
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Fit the bowl of the stand mixer with the paddle attachment and add in the softened butter and cream cheese. Beat the mixture on medium speed for about 2 minutes, or until the mixture is nice and fluffy and fully incorporated.
STEP TWO: Now stir in the jam and vanilla extract, mixing to combine. Scrape down the sides of the bowl as needed and don’t be alarmed if the mixture looks a bit curdled or wet. No problem!
STEP THREE: Turn the mixer to low speed and slowly add in the powdered sugar.
STEP FOUR: Once the sugar has been mixed in, increase the speed of the mixer to medium again. Beat the frosting for another minute or so until it is light and fluffy.
STEP FIVE: Use the frosting to dress up to 24 cupcakes or one 2-layer 8” cake.
Tips for the Best Raspberry Cream Cheese Frosting
- Use room temperature ingredients. For the smoothest results possible, I let the cream cheese and butter soften to room temperature before blending. If needed, I pop the cream cheese in the microwave for a few seconds to make sure it is workable.
- Use full-fat cream cheese. For the creamiest frosting, I use a full-fat block of cream cheese and avoid any low-fat or whipped options.
- Don’t over whip. This homemade frosting should be whipped until blended and fluffy, then left alone. An over whipped batch will end up grainy, gummy, or even runny.
Variations for Raspberry Cream Cheese Frosting
- Use whole berries. I make this raspberry frosting with jam, but it can also be made with fresh or frozen raspberries. Just make sure they are thawed and drained, then use them in place of the jam. The raspberry frosting will be less sweet with a more intense berry flavor.
- Switch up the fruit. Change up the jam to incorporate your favorite berry or other fruit. Try using strawberry, blueberry, or even apple jam. Lemon zest or lemon curd make great additions to this recipe.
- Add flavor. Another easy way to customize this recipe is to add chocolate or white chocolate. In my opinion, white chocolate and raspberry is a match made in heaven! You can also switch up the vanilla with a dash of almond, coconut, or lemon extract.
More Frosting Recipes
- Cream Cheese Frosting
- Peanut Butter Cream Cheese Frosting
- Cool Whip Frosting
- Peanut Butter Frosting
- Strawberry Frosting
- Cream Cheese Chocolate Frosting
- Peanut Butter Icing
- Pumpkin Cream Cheese Frosting
- Vanilla Mousse Cake Filling
How Do I Thicken Raspberry Cream Cheese Frosting?
The easiest way to thicken berry cream cheese frosting is to pop it in the refrigerator for 15-30 minutes.
If that doesn’t do it, then whip some extra powdered sugar — just a little at a time — until it reaches the desired consistency.
What is the Difference Between Raspberry Frosting and Icing?
Generally speaking, raspberry frosting will be thicker and fluffier than raspberry icing.
In my recipe, I make raspberry frosting with jam, cream cheese, butter, vanilla and powdered sugar to make a deliciously whipped and fluffy frosting that is easy to spread on cakes and cupcakes.
Icing, on the other hand, is made with powdered sugar and a liquid like lemon juice, milk, or water. Raspberry icing will be thinner and shinier than raspberry frosting.
Can I Leave a Cake With Raspberry Cream Cheese Filling Out Overnight?
Unfortunately, no. Cream cheese is a dairy product and perishable at room temperature.
Cakes, cookies, and cupcakes that have raspberry cream cheese filling or frosting should sit at room temperature for no more than 2 hours.
Store leftovers, covered, in the refrigerator for up to a week.
When ready to enjoy again, remove the cake from the fridge about 30 minutes before serving to soften and come to room temperature.
Other Cream Cheese Dessert Recipes
- Oreo Cheesecake Cookies
- 3 Ingredient No Bake Cheesecake
- Red Velvet Oreo Cheesecake
- Strawberry Crunch Cheesecake
- Apple Crumble Cheesecake
- 5 Ingredient No-Bake Cheesecake
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Raspberry Cream Cheese Frosting
Ingredients
- 1 stick ½ cup butter, softened
- 6 ounces cream cheese softened
- ½ cup seedless raspberry jam
- 1 tablespoon pure vanilla extract
- 7 cups powdered sugar
Instructions
- Add the softened butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined and fluffy– about 2 minutes.
- Next add the jam and vanilla. Mix to combine, scraping down the sides of the bowl as needed. The mixture may look wet or curdled– that’s okay!
- With the mixer on low speed, slowly add the powdered sugar.
- Once all of the powdered sugar has been added, turn the mixer to medium speed and beat until the frosting is light and fluffy– about 1 minute.
- Frost your cakes as desired– this recipe makes enough to frost 24 cupcakes or a two-layer 8” cake.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
