This easy raspberry whipped cream frosting is SO light and fresh but not overly sweet! One secret ingredient is used to make the raspberry flavor super strong while retaining a stiff consistency. In just 10 minutes you'll be gifted with the fluffiest, fruitiest, creamiest frosting ever!
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Ingredients
- Cream cheese: 6 oz of cream cheese (¾ of a block) stabilizes the whipped cream so it has a stiff consistency. The raspberry flavor is pretty strong so you don't really taste the cream cheese- it just gives a very slightly tangy flavor.
- Powdered sugar: You only need 75g of powdered sugar- other frosting recipes call for 4-5x that amount!
- Heavy cream: Make sure the cream has the word 'heavy' in it- regular whipping cream has slightly less fat compared to HEAVY whipping cream, preventing the frosting from whipping to as stiff of a consistency.
- Freeze-dried raspberries: This is the SECRET INGREDIENT! Using fresh raspberries would water down the whipped frosting without imparting much flavor. Instead, take freeze-dried raspberries and use a food processor to grind them into a powder. This does not add any extra liquid, and the flavor is so intense because freeze-dried fruit is extremely concentrated. You can order freeze-dried raspberries online, but I've also found them at Target, Wegmans, and Walmart.
- Vanilla: Adds flavor.
Step By Step Instructions
STEP 1: Pulverize the freeze-dried raspberries. Add the raspberries to a food processor and pulse until they form a fine powdered. Set aside.
STEP 2: Whip the cream cheese, sugar, and raspberries. Add cream cheese to the bowl of a stand mixer and sift in powdered sugar and the ground up raspberries. Discard any large pieces or seeds that don't pass through the sieve. Whip for around 3 minutes.
STEP 3: Add the heavy cream and vanilla. Slowly pour in the heavy cream with the mixer running on low speed. Add the vanilla. Once it's all incorporated, turn the speed up to high and whip until the frosting forms soft peaks.
STEP 4: Taste and add more freeze-dried raspberries as needed. See "Important Note on Freeze-Dried Raspberries" below.
STEP 5: Whip until stiff. Continue whipping the frosting until it reaches stiff peaks. Don't over whip or it will curdle and turn into butter.
FAQ
Freeze-dried fruit is fruit that retains all of its flavor and nutrients, but nearly all of the moisture is removed through a process called sublimation. By removing the moisture, the flavor becomes very concentrated- only 25 grams of freeze-dried raspberries are enough to flavor over 3 cups of whipped frosting in this recipe! Freeze-dried fruit is shelf-stable and has a crispy texture that makes it able to be ground into a fine powder.
You can swap the freeze-dried raspberries in this recipe with an equal amount of any other freeze-dried fruit, like strawberries, blackberries, bananas, etc. Keep in mind some freeze-dried fruits have stronger flavors than others- for example, freeze-dried blueberries basically taste like nothing, and you'd have to add a LOT more of them to impart enough flavor. Taste the frosting at soft peaks and add more as needed to achieve your desired flavor.
I've found them at Target, Wegmans, and Walmart before. If you can't find them in stores, you can order on Amazon.
What to Serve With Raspberry Frosting?
- Dark chocolate raspberry cupcakes (pictured above!)
- Molten chocolate lava cakes
- Chocolate cake
- Lemon cupcakes
- Flourless chocolate cake
Expert Baking Tips
- Don't over whip. Over whipping the frosting will cause it to separate and form butter. Stop whipping right when it forms stiff peaks.
- Use heavy cream. Regular whipping cream without the word 'heavy' in the name has less fat, so the frosting won't whip to as stiff of a consistency.
- Don't leave out the cream cheese. The frosting won't taste very cream cheese-y, it just stabilizes it.
Storage and Freezing Instructions
Store leftover frosting covered in an airtight container in the fridge for up to a week. I don't recommend freezing it.
Important Note on Freeze-Dried Raspberries
In testing I've found that some brands of freeze-dried raspberries impart a stronger flavor than others, likely because in some brands the raspberries may have been freeze-dried at more peak ripeness. For that reason, I recommend starting with 25g of finely ground freeze-dried raspberries. Then, once the frosting is whipped to soft peaks, have a taste and add more as needed.
With some brands I've found 25g gives a very strong flavor, while with others I've added another 10-15g. Simply measure out more raspberries, pulse them in your food processor, and sift them in to the frosting while it's still soft and continue whipping until stiff.
Over whipping the frosting will make it start to turn into butter, so it's important to taste/add more raspberries once it's at VERY soft peaks! That way you can incorporate more raspberries if needed without over whipping.
More Frosting Recipes You'll Love
Leave a STAR REVIEW below if you try this recipe! Tag me on Instagram @treatsbytalija and for more ideas, check out the other desserts on my blog!
PrintEasy Raspberry Whipped Cream Frosting
This easy raspberry whipped cream frosting is SO light and fresh but not overly sweet. In just 10 minutes you'll be gifted with the fluffiest, fruitiest, creamiest frosting ever!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 3 cups 1x
- Category: frosting
- Method: whipping
- Cuisine: American
Ingredients
- 25 grams freeze-dried raspberries, plus 10-15 more grams as needed
- 6 ounces cream cheese, straight from the fridge
- 75 grams powdered sugar
- 360 grams heavy cream or heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- Using a food processor, pulse the freeze-dried raspberries until they form a fine powder.
- Add the cream cheese to the bowl of a stand mixer or any large bowl if using a handheld mixer. Sift in the powdered sugar, then sift in the freeze-dried raspberries. Discard any large pieces or seeds that don't pass through the sieve. Whip on high speed for around 3 minutes, scraping down the sides and bottom of the bowl as needed.
- Slowly pour in the heavy cream while the mixture is running on low speed, then add the vanilla. Once all of the cream is incorporated, increase to high speed.
- Whip to soft peaks, then taste and add more freeze-dried raspberries as needed (see "Important Note on Freeze-Dried Raspberries" above). Continue mixing until stiff, making sure not to over whip.
- Use immediately or cover and refrigerate for up to a week.
Notes
- Make sure the cream cheese and heavy cream are cold or the frosting won't whip properly.
Nutrition
- Serving Size: 1/12 batch
- Calories: 178
- Sugar: 7.7 g
- Sodium: 52.8 mg
- Fat: 15.7 g
- Carbohydrates: 8.1 g
- Protein: 1.7 g
- Cholesterol: 48.2 mg
Keywords: raspberry whipped cream frosting, raspberry whipped cream, raspberry frosting, easy, quick
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