Fresh Raspberry and Lemon Cream Cheese Frosting
This lemon and raspberry cream cheese frosting recipe helps me pull off one of my favorite mom tricks: using homemade frosting on cake mix treats. Imagine the zest of lemon perfectly balanced with the sweet, juicy burst of fresh raspberries, all swirled into a luscious and tangy cream cheese frosting.
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Servings: 5 cups
Equipment
- dry measuring cups
- set of measuring spoons
- small saucepan
- wire mesh strainer
- hand mixer
- zester
- mixing bowl set
- rubber spatula
Ingredients
- 1 ½ cups fresh raspberries 1 (6-ounce) container
- ½ cup salted butter, at room temperature
- 1 (8-ounce) block cream cheese, at room temperature
- 1 teaspoon lemon zest
- ¼ teaspoon almond extract
- ¼ teaspoon kosher salt
- 7 ½ cups powdered sugar 1 (32-ounce) package
Instructions
- Place the raspberries in a small saucepan over low heat. Use a fork to mash the raspberries. Cook until the raspberries break down and the mixture becomes liquidy.
- Pour the raspberry mixture through a fine mesh strainer into a bowl. Use a rubber spatula to press the raspberry juice through the strainer. (I got about ½ cup raspberry juice after straining.) Set aside to cool.
- Beat butter and cream cheese at medium speed in a large mixing bowl with a hand mixer or with the paddle attachment in the bowl of a stand mixer until creamy. Add the raspberry juice, lemon zest, almond extract, and salt and beat at low speed until smooth.
- Gradually add the powdered sugar, scraping down the sides of the bowl as needed, until you reach a spreading consistency.