My creamy Raspberry Frosting bursts with real raspberry flavor and comes together in about 10 minutes. It’s silky smooth and doesn’t require sifting powdered sugar.
This frosting is a quick way to elevate chocolate cupcakes, brownies, or sugar cookies. You can make it ahead of time: refrigerate for 1–2 days or freeze for up to 2 months and thaw before using.
Quick Look: Raspberry Frosting
- What it is: A creamy, silky cream cheese raspberry frosting
- Why this version? It tastes bright and fresh—real raspberry flavor—while remaining stable and creamy thanks to cream cheese and freeze-dried raspberries.
- Key ingredients: Freeze-dried raspberries, raspberry preserves, powdered sugar, cream cheese
- Calories per batch: 6841 kcal (approximate)
- Total time: 10 minutes
- Pairs well with: Chocolate cake, vanilla cupcakes, fudgy brownies
Why you’ll love this Raspberry Frosting:
Quick and easy — The recipe takes about 10 minutes from start to finish, making it perfect for last-minute decorating or simple weekly baking.
Versatile — Use it to top cupcakes, layer cakes, cookie bars, or simple sugar cookies. It brightens rich chocolate and complements lighter vanilla desserts.
Intense raspberry flavor — Freeze-dried raspberries concentrate color and flavor without adding extra liquid, so you get vivid raspberry taste without a runny frosting. A touch of raspberry preserves adds texture and depth.
Table of Contents
- Quick Look: Raspberry Frosting
- Why you’ll love this Raspberry Frosting:
- Ingredient Overview
- Recipe Substitutions & Variations
- How to Make Raspberry Frosting
- Serving + Storing
- Steph’s Expert Baking Tips
- Raspberry Frosting FAQs
- More of my Best Easy Desserts
- 10-Minute Raspberry Frosting Recipe
Ingredient Overview:
The full recipe with measurements and step-by-step instructions appears in the recipe card below.
- Butter — Salted butter provides a balanced flavor; use unsalted if you prefer and adjust salt to taste.
- Cream cheese — Use full-fat block cream cheese for the best texture. Tub-style cream cheese can be runnier and may produce a less stable frosting.
- Freeze-dried raspberries — These give concentrated flavor and vibrant color without adding liquid. Pulse them into a fine powder before adding to the frosting.
Recipe Substitutions & Variations:
Dairy-free — Substitute dairy-free butter and dairy-free cream cheese from trusted brands; note texture may vary slightly.
Other fruits — Swap freeze-dried raspberries for freeze-dried strawberries or blueberries to create strawberry or blueberry frostings using the same method.
How to Make Raspberry Frosting:
- Prep. Pulse freeze-dried raspberries in a food processor until they form a fine powder.
- Start the frosting. In a large bowl, beat butter with powdered sugar in three additions, adding a splash of milk if needed, then mix in vanilla and a pinch of salt.
- Finish the frosting. Beat in the raspberry powder and preserves, then add the cream cheese last and mix just until smooth and well combined.
- Use it. Spread or pipe the frosting on cakes, cupcakes, cookies, or brownies. Chill briefly if you need a firmer finish.
Serving + Storing:
Frost immediately after making for the smoothest texture. Store leftover frosting in an airtight container in the refrigerator for up to 7–8 days. For longer storage, freeze in a freezer-safe container for 1–2 months; thaw in the fridge overnight, bring to room temperature for 10–20 minutes, and rewhip briefly before using.
Steph’s Expert Baking Tips:
Avoid a weepy frosting — Add the cream cheese last. Sugar draws moisture from cream cheese, so adding it at the end limits time for the frosting to become runny.
Stand mixer recommended — A stand mixer makes mixing effortless and keeps the frosting from climbing the beaters as aggressively as with some hand mixers.
Raspberry Frosting FAQs:
Yes. If you double the recipe, a stand mixer is helpful to handle the increased volume; a hand mixer may struggle as frosting can climb the beaters.
Yes. Freeze in a sealed container for 1–2 months. Thaw in the refrigerator overnight and rewhip or bring to room temperature before using.
More of my Best Easy Desserts:
Baking Basics
10-Minute Salted Caramel Sauce
No-Bake Desserts
10-Minute Raspberry Coulis (Raspberry Sauce)
Desserts & Baking
10-Minute Strawberry Compote
Desserts & Baking
15-Minute Skillet S’mores Dip
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10-Minute Raspberry Frosting
Stephanie Simmons
10 mins
10 mins
1 batch
Ingredients
For the Raspberry Frosting
- 1 3/4 cups salted butter, softened at room temperature
- 5 cups powdered sugar
- 1 tbsp milk
- 2 tsp vanilla extract
- Salt, to taste
- 1 cup + 2 tbsp freeze-dried raspberries (measure while whole, then pulse to a powder)
- 2 tbsp raspberry preserves
- 6 ounces full-fat cream cheese, block style
Instructions
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Make the Raspberry Frosting: Beat the butter in a large bowl until creamy, about 30 seconds. Add the powdered sugar in three additions, mixing until combined after each addition. Add the milk if needed to help the mixture come together. Mix in vanilla and salt. Beat in the freeze-dried raspberry powder and the raspberry preserves. Add the cream cheese last and beat until smooth and well combined.
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Serve + Store: Use on cakes, cupcakes, brownies, or cookies. Store airtight in the refrigerator for up to 7–8 days, or freeze for 1–2 months.
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Make Ahead Tips: If refrigerating, bring to room temperature for 10–20 minutes and rewhip briefly before spreading. If frozen, thaw overnight in the fridge and rewhip or bring to room temperature before use.
Notes
Raspberry preserves: Use true preserves rather than fruit spread for better flavor and texture.
Weepy frosting: Adding cream cheese last helps reduce weepiness. If your frosting becomes runny, spread it along the sides of the bowl to chill faster and refrigerate until firm enough to use, about 10–20 minutes.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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