Elevate your next layer cake or batch of cupcakes with whipped raspberry frosting made with raspberry preserves and cream cheese! Seedless raspberry jam gives the frosting concentrated raspberry flavor, without any of the extra moisture that you’d run into with fresh raspberries. It also means you can easily make this frosting year-round!
Say hello to the dreamiest raspberry cream cheese frosting! It’s smooth, creamy, sweet, tangy, and absolutely delicious.
This raspberry frosting with jam plays the starring role in my popular raspberry lemon cake recipe and is absolutely delicious sandwiched between raspberry macarons.
Whip up a batch in just 5 minutes and you’ll be ready to frost a layer cake, homemade cupcakes, or cocoa brownies!
Key Ingredients
- Butter – Use unsalted butter at room temperature (butter will feel slightly cool to the touch and your finger will leave a shallow impression).
- Cream cheese – Full fat brick-style cream cheese gives this frosting a smooth and creamy texture and a nice tang that balances the sweetness. Do not use reduced fat cream cheese or spreadable cream cheese here. Low fat cream cheese options contain additional moisture which will make the frosting runny.
- Salt – Cuts down the sweetness.
- Vanilla – Pure vanilla extract complements the raspberry flavor.
- Powdered sugar (confectioners’ sugar) – Dissolves smoothly to sweeten and thicken the frosting.
- Raspberry preserves (or raspberry jam) – My favorite is Bonne Maman! Opt for seedless preserves or jam for the smoothest texture. If you can’t find seedless jam at the store, press it firmly through a fine mesh sieve with a spatula to remove the seeds before using.
- Gel food coloring – A couple drops of deep pink gel color give the frosting the prettiest pink hue.
- Heavy cream – Ensures that the frosting is silky smooth!
Raspberry Frosting Overview
Beat butter, cream cheese, and salt in a large mixer bowl until combined, about 1 minute. Beat in vanilla extract until smooth.
With the mixer on low speed, gradually add powdered sugar (about 1 cup at a time), mixing until incorporated. Scrape down the mixer bowl and paddle attachment with a silicone spatula as needed.
Add seedless raspberry preserves and mix in on low speed until combined.
Mix in pink gel food coloring and heavy cream, and beat frosting until light and airy.
If the frosting feels too soft to use immediately, chill (in the mixer bowl) for 15 to 20 minutes before using.
This frosting is easy to spread by hand with an offset spatula. If you’d rather pipe the frosting, transfer to a piping bag fitted with a piping tip and chill for 20 to 30 minutes in the fridge before piping.
Favorite ways to use raspberry frosting:
Did you try this Raspberry Cream Cheese Frosting? Let me know by leaving a comment and rating below!
Description
Homemade raspberry cream cheese frosting made with raspberry jam! Perfect for layer cakes, cupcakes, and more! Whip up a batch in 5 minutes.
- 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.
Photography by Rachel Cook, Cook & Kin
