Description
Homemade raspberry cream cheese frosting made with raspberry jam! Perfect for layer cakes, cupcakes, and more! Whip up a batch in 5 minutes.
Ingredients
- 1 cup (224 g) unsalted butter, at room temperature
- 4 oz (113 g) full fat cream cheese, at cool room temperature
- 1/2 tsp (3 g) salt
- 1 tsp (4 g) vanilla extract
- 5 cups (600 g) powdered sugar
- 1/3 cup (107 g) seedless raspberry preserves
- 1–2 drops deep pink gel food coloring
- 1 Tbsp (15 g) heavy cream
Instructions
- Beat butter, cream cheese, and salt in a large mixer bowl on medium speed until combined (about 1 minute). Beat in vanilla.
- With mixer on low speed, add powdered sugar 1 cup at a time until incorporated. Scrape down the mixer bowl with a spatula as needed.
- Gradually mix in raspberry preserves on low speed until combined. Mix in pink gel food coloring and heavy cream and beat frosting for 1 minute, until light and airy.
- If frosting is too soft to use immediately, chill for 15 to 20 minutes in the refrigerator before using.
Notes
Pink gel coloring: I use AmeriColor 114 Deep Pink.
This recipe is enough to frost one 8-inch cake (2 layers) or to frost 20 to 24 cupcakes.