👩🍳 Instructions
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1
Make the Raspberry Reduction: In a small saucepan, combine raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens to a syrup-like consistency, about 8-10 minutes.
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2
Strain and Cool: Press the raspberry reduction through a fine-mesh sieve into a bowl, discarding the seeds. Let the raspberry puree cool completely to room temperature. This can be sped up by chilling in the refrigerator for 15-20 minutes, but ensure it's not cold when added to the frosting.
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3
Cream Butter and Cream Cheese: In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until light and fluffy, about 2 minutes. Add the softened cream cheese and beat until smooth and fully combined, scraping down the sides of the bowl as needed.
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4
Add Powdered Sugar and Flavor: Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until just combined, then increasing to medium. Once all sugar is incorporated, beat in the vanilla extract and pinch of salt until the frosting is thick and creamy.
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5
Combine with Raspberry: Add the cooled raspberry puree to the frosting. Beat on low speed until just combined, then increase to medium-high for about 30 seconds to whip in a little air and achieve a beautiful, uniform color. Be careful not to overmix. Use immediately or store as directed.
💡 Notes
Ensure all dairy ingredients are at true room temperature for the smoothest frosting. If the frosting becomes too soft, chill for 20-30 minutes and re-whip. This frosting is best stored in the refrigerator for up to 5 days; re-whip before using. For a hint of citrus, add 1 tsp lemon zest to the frosting.
🥗 Nutrition (per serving)
Calories
150 kcal
Protein
1g
Total Fat
10g
Saturated Fat
6g
Carbs
15g
Fiber
0g
Sugar
14g
Sodium
40mg
Cholesterol
30mg
