Create a delicious frosting with fresh ingredients and enhance your next dessert. The flavors of the cream cheese, raspberry jam, and vanilla mingle in the best way to make your frosting taste perfect! Raspberry flavor tastes wonderful on everything from sugar cookies to sheet cakes. Your vanilla cupcakes will never be the same! Decorate with fresh berries, freeze-dried raspberries, raspberry sauce, or just sprinkles– you can’t lose with this frosting.
Ingredients in Raspberry Frosting
Cream Cheese Butter Raspberry Jam Vanilla Extract or Almond Extract Powdered Sugar Gel Food Coloring (optional)
How to Use Raspberry Frosting
Techniques
Piping bag- Fill a piping bag with frosting. To do this, place a tall glass on the counter and put your piping bag inside. Fill with frosting about 2/3 of the way full, you don’t want too much frosting. You are ready to decorate! Hold the middle of the bag and to not apply too much pressure. If you are using tips, these will determine what decoration you make on your cake, cupcake, or cookie. Don’t squeeze too hard! Spatula- You can use a spatula on a cake with your frosting to make a crumb coat. You do this by using the flat side of the spatula to add a thin layer of icing. This seals in any crumbs. You can also just ice a cake with a spatula. Spread the icing out to cover the cake. This makes a cute, rustic look. Dipping- You can melt your raspberry frosting for about 20 seconds in the microwave, stirring often, to create a melty soup-like texture. With this, you can dip cookies into it, making thin, even application. Just let them dry.
Types of Desserts used with Frosting
Cakes Cookies Cupcakes Cake pops
Storing and Using Leftover Frosting
If you want to store your frosting, store in the refrigerator in an airtight container for up to a week. When you are ready to use it again, leave it on the counter to come to room temperature. When it’s ready, put it in a bowl and beat it with your mixer again until it comes to your desired consistency.
Recipe Tip
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How to Make Raspberry Frosting
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