Ingredients
Units
Scale
Cream Cheese Frosting
- 1/2 cup butter (1 stick), room temperature
- 8–oz cream cheese (1 package), room temperature
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla
Raspberry Concentrate
- 2 cups frozen, unsweetened, raspberries
Instructions
- Beat – using an electric mixer, the cream cheese and butter until completely smooth, about 3 minutes on medium speed. Use a rubber spatula to scrape down the sides of the mixing bowl to ensure that the mixture is mixed evenly.
- Beat in the vanilla extract. With the mixer running on low speed to start, slowly add in 2 cups of the powdered sugar.
- Add – Powdered sugar has cornstarch in it that will thicken the frosting as well as make it sweet. Keep adding more powdered sugar to the frosting until you get your desired level of sweetness and thickness (I’ve seen between 2 cups – 4 cups, I used 3 cups).
- Place – For the raspberry juice concentrate – Place the raspberries into a medium bowl and microwave on high for 1 1/2 minutes. Use a fork to stir and smash the raspberries.
- Use the back of a spoon, press raspberries through a fine-mesh sieve; discard the seeds. Store in the refrigerator or use right away. Freeze any leftovers in an ice cube tray for future use.
- Use the frosting as is, or add the raspberry juice concentrate to make ‘pink’ frosting. Add a few drops to three separate bowls to vary the hues. Stir in the raspberry juice and add more to your liking to get the color you like. Frosting is ready to use – for cookies, cakes, or cupcakes.
Notes
*This is a basic cream cheese frosting. The raspberry juice ‘pink’ is extra if you want to use and add in. You’ll only use a small amount of the raspberry juice concentrate to add into the frosting – I again used different amounts to make different hues of pink. Freeze the extra juice concentrate for future use.
*This recipe will yield 2 cups of cream cheese frosting. You can use this recipe to lightly frost a double layer cake, lightly frost 24 cupcakes, generously frost 12-14 cupcakes, or frost a 9×13 cake.
- Prep Time: 10
- Category: Desserts