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I came up with this recipe for Raspberry Cream Cheese Frosting after my son found a recipe on the internet for some chocolate and raspberry cupcakes and he wanted us to make them. He started reading the recipe to me and I stopped him about halfway through. It was a very detailed and complex recipe. I am sure they would be delicious, but we just didn’t have the time, and I didn’t have the energy to deal with them. Well, life gets busy, we moved onto other things, and we never did make the cupcakes. I am always trying to simplify recipes and an idea had started to form in my head.
That idea has been there for months. Now that Valentine’s Day is approaching, I figured it was the perfect time to give my idea a try. My son’s opinion on them? Well, I think he ate 3 of them before he told me “those cupcakes are fire”! (I think that is a good thing.)
Since I wanted this to be quick and easy, I used a box of cake mix to make the cupcakes. I used Devils Food. You can really just about any flavor you like. Dark chocolate, milk chocolate, white, yellow, lemon etc… I am sure they would all go well with this frosting.
I used frozen raspberries, so you could make this frosting any time of the year.
**I have had a couple of people mention that they are having trouble getting this frosting to set up. I have been thinking about this a lot and my only suggestions at this time is to make sure to use heavy whipping cream and that if you are using frozen raspberries make sure to thoroughly drain them first. I know some times they are more juicy then others.
I also was wondering if adding a small box of instant vanilla pudding would help if the frosting doesn’t set up properly. I will give this a try myself soon and post my results.
Raspberry Cream Cheese Frosting
8 ounces Cream Cheese, room temperature
1 1/2 cups Raspberries, thawed
1 cup Powdered Sugar, you could probably add more if you like it sweeter
8 ounces Heavy Whipping Cream
Beat the cream cheese until smooth. Add the thawed and drained raspberries and mix well. Put the powdered sugar and whipping cream in the mixture and beat until the frosting has thickened nicely. That is it! You can now frost your cupcakes, or cake. So easy… and so delicious.
* Keep in a covered container in the refrigerator.
Not whipping up ,runny any suggestions
Make sure to use heavy whipping cream, not just the regular whipping cream. I hope that helps! 🙂
Hello,
Just wanted to let you know we have a brand NEW spin-off of the #PureBlogLove link party. I would love for you to drop by and see all the new changes we have made for better interaction with the bloggers.
We run every Thursday @ 8 pm est on http://www.homemadefoojunkie.com through the weekend. Come celebrate with us on the NEW Pinterest Party where bloggers pin their established Pinterest pins to our link party.
I will check it out! Thanks!
Thank you, I ended up putting a couple tbls of raspberry filling . It tasted good but it didn't seem to thicken up enough ?
I'm sorry it didn't thicken up for you. Did you put the frosting in the refrigerator to see if that helps thicken it up? It is a soft frosting, but I was able to get it thick enough to frost the cupcakes. I'm glad you like the taste. My kids loved it.
I only have 6 ounces of raspberries could I add a few extra tablespoons of raspberry filling and if so how many do you think I would need thank you in advance
Your 6 ounces of raspberries is probably equal to about 1 cup? You could give it a try and see how it works. It seems like it would be fine. If the raspberry filling is really sweet you could cut back a little on the powdered sugar so that your frosting doesn't come out to sweet. Let me know how it works out for you. 🙂
I am ALL about raspberries, I must try this! 🙂
Let me know what you think. My kids loved it! 🙂
Delicious recipe! Thank you for joining us at #purebloglove. We look forward to having you every Thursday night at 8 PM, EST through Sunday night. ~Cydnee