Raspberry Cream Cheese Frosting
This raspberry cream cheese frosting is light and fluffy with a fruity sweetness from the raspberry jam and a bit of tanginess from the cream cheese. This frosting is perfect on a variety of cakes– from vanilla to chocolate or lemon!
Servings: 24 Servings
Calories: 170kcal
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
Serving: 1 | Calories: 170kcal | Carbohydrates: 37g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 25mg | Sugar: 35g