Monday, November 14, 2011

Raspberry Cheesecake Buttercream Frosting

Yes, I know it's a little strange to post a recipe for frosting alone... But this particular frosting was just too good to not post about! Let me preface this by saying I am not a big frosting fan. If I'm given a piece of cake with buttercream frosting, I'm most likely going to eat the cake by itself and scrape off the frosting onto my plate. Weird-o! I know, I know. But this particular frosting was completely different. I'm not sure if it was because of the cream cheese, or if it was the fresh raspberries, but whatever the reason I couldn't resist eating every last bite of it. It was my friend's birthday last week and to celebrate, I made devil's food cake cupcakes topped with this raspberry frosting. They were really easy to make and the frosting came together in less than 5 minutes. I had several comments from my co-workers and from my husband that this was some of the best frosting they had ever had. It was so light and fluffy and had a gorgeous color! It turns out to be a bold dark pink which, accented with the dark chocolate brown, makes for a beautiful dessert for any special occasion. (Recipe courtesy of Good Life Eats)


  • 3/4 cup butter (1 1/2 cubes), softened

  • 1/2 cup (4 oz.) cream cheese, softened

  • 4 - 4 1/2 cups powdered sugar, or until desired consistency is reached

  • 5 oz. fresh raspberries

Cream butter and cream cheese in an electric mixer for 1 - 2 minutes until fluffy. Slowly add 1 cup powdered sugar and beat until smooth. Add half of the raspberries and mix until combined. Add remaining powdered sugar, 1/2 cup at a time until it reaches the desired consistency. Add the remaining raspberries and beat on medium-high speed until light and fluffy (2 - 3 minutes). Chill frosting in the refrigerator for at least 30 minutes it you want it to hold its shape. Pipe or spread onto cool cupcakes.

1 comment:

  1. Wow Mer! That looks just delicious!!! Nice picture too!

    Love, momsy