Raspberry Cream Cheese Frosting

Raspberry Cream Cheese Frosting


  • Raspberry – 1 cup (fresh/frozen)
  • Granulated sugar – ½ cup
  • Cream cheese – ½ cup (room temperature)
  • Fresh cream – ½ cup
  • Vanilla essence – 1 tsp
  • Granulated/ confectionery sugar – ¼ cup


  • In a sauce pan, add the raspberry along with ½ cup of granulated sugar and cook until it thickens
  • Sieve the cooked sauce through a mesh strainer without any seeds; cool completely and keep aside
  • In a wide mixing bowl, add the room temperature cream cheese along with sugar (ref pic) and beat well using hand/stand mixer and add about ½ a cup of fresh cream and beat well (ref pic)

  • Add the raspberry sauce about 3-4 tblsp into the mixer and mix well

  • The super tasty and silky “RASPBERRY CREAM CHEESE FROSTING” is ready to frost
  • Fill the frosting into a piping bag with a desired tip ( I have used star tip) and pipe it over the cupcakes and decorate with some fresh raspberry
  • The luscious, tasty and silky smooth “CHOCOLATE SPONGE CUPCAKE with RASPBERRY CREAM CHEESE FROSTING” is ready to serve

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