👩🍳 Instructions
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1
To make the raspberry reduction: In a small saucepan, combine raspberries, granulated sugar, and lemon juice. Cook over medium-low heat for 10-15 minutes, stirring occasionally, until berries are very soft and the liquid has reduced to a thick syrup. You should have about 1/4 to 1/3 cup of concentrated syrup.
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2
Strain the reduction through a fine-mesh sieve set over a bowl, pressing firmly on the solids to extract all the liquid. Discard seeds and pulp. Let the raspberry syrup cool completely to room temperature.
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3
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
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4
Add the softened cream cheese to the butter and beat on medium-low speed until just combined and smooth. Do not overmix.
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5
Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until each addition is fully incorporated. Once all sugar is added, increase speed to medium and beat for 2-3 minutes until light and fluffy.
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6
Stir in the vanilla extract and pinch of salt. Slowly drizzle in the cooled raspberry syrup, beating on medium-low speed until fully incorporated and the frosting is uniformly pink and smooth.
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7
Give the frosting a final beat on medium-high for 30 seconds to whip in air and ensure a light, fluffy texture. Use immediately or store in the refrigerator.
💡 Notes
Ensure butter and cream cheese are at proper room temperature for a smooth, lump-free frosting. Sifting powdered sugar is crucial. If frosting is too thin, add more sifted powdered sugar a tablespoon at a time. If too thick, add a tiny splash of milk or cream. Frosting must be refrigerated due to cream cheese content.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
3g
Total Fat
25g
Saturated Fat
15g
Carbs
30g
Fiber
1g
Sugar
28g
Sodium
80mg
Cholesterol
70mg
