Raspberry Cream Cheese Fluffy Frosting Recipes

RASPBERRY FROSTING

Steps:

• Puree berries with granulated sugar in a food processor until smooth. Pass mixture through a fine sieve into a bowl, pressing on solids to extract as much liquid as possible.
• In another bowl, beat butter on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to medium and add confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in berry puree. Frosting can be stored in refrigerator up to 2 days; bring to room temperature and beat on low speed until smooth again before using.

RASPBERRY CREAM CHEESE FROSTING

Steps:

• Beat cream cheese and butter in a bowl with an electric mixer until smooth. Add confectioners' sugar and raspberry extract; beat until smooth. Fold in raspberry jam.

RASPBERRY CREAM CHEESE FROSTING

Steps:

• 1. Cream the butter and cream cheese together until smooth and fluffy (just like creaming butter and sugar for any other batter).
• 2. Stir in vanilla. Start adding in sugar at least 2 cups and more depending on the thickness and sweetness desired.
• 3. Then comes the fun part add in the raspberries and turn on the mixer. The beater will macerate the berries, turning the frosting a lovely pink and adding the sweet flavor throughout. So yummy.
• 4. Perfect with chocolate or straight out of the bowl.

RASPBERRY CREAM CHEESE CUPCAKES

Steps:

• Preheat the oven to 350 degrees. Line the muffin pan with cupcake liners.
• Rinse and dry the raspberries well. Remove 14 of your raspberries (about a 1/2 cup) for decorating the cupcakes and set aside. Cut the remaining raspberries (about 4 ounces or 1 cup) into small pieces. Put the raspberries in a small bowl and add 2 teaspoons of flour. Stir the raspberries and flour, then set aside.
• In a large mixing bowl, add 1 1/4 cups flour, the baking powder, baking soda and salt. Mix all dry ingredients together until well sifted.
• In a medium mixing bowl with an electric mixer beat the eggs. Add the white granulated sugar, oil, yogurt, and vanilla and mix on medium until well combined.
• Add the dry ingredients to the wet ingredients and mix until just combined. Fold the floured raspberry pieces into your batter using a silicone spatula.
• Fill each cupcake liner about three-quarters full. Bake for 17 to 18 minutes or until a toothpick comes out clean when inserted into a cupcake. Allow the cupcakes to cool completely on a wire rack.
• Cream two sticks of butter on medium speed for 4 to 5 minutes with a stand mixer or hand mixer.
• Cut the cream cheese into chunks and cream with the butter for 2 to 3 minutes on medium speed until smooth. Scrape down the sides of the bowl with a spatula.
• Add powdered sugar 1 cup at a time, mixing first on low speed, then on medium until well mixed. Scraping down the sides of the bowl each time before you add more sugar. Once fully mixed add 2 teaspoons of vanilla and mix for 1 minute more.
• Fill a frosting bag or strong zip-top bag with frosting and snip the corner of the bag. In the center of the cupcake, build a little mountain of frosting about 1 inch high, working in circles. Next move to the outer edge of the cupcake continuing to swirl in circles.
• Slowly swirl up the inside frosting to twist the frosting so that it looks like the top of an ice cream cone. Top each cupcake with a fresh raspberry and enjoy!

RASPBERRY WHIPPED CREAM

Steps:

• In a small pot, combine the raspberries and 1/3 cup sugar. Cook over medium-high heat, stirring occasionally, until the raspberries have broken down most of the way and the syrup has thickened slightly, about 10 minutes.
• Push the syrup through a fine-mesh strainer to remove seeds. You'll inevitably lose a fair amount of the beautiful red pulp to a fine-mesh strainer, but keep pushing and stirring as long as you can stand it to extract as much as possible. You can do this step up to a few days in advance and keep the strained syrup in the fridge. Either way, be sure to let the syrup cool completely before proceeding. (You can set the bowl with the syrup over a bowl of ice to speed the process if you like.)
• As close to serving time as feasible, beat the heavy cream just shy of the soft peak stage with an electric mixer. Add the remaining 1/3 cup sugar and beat to incorporate. Pour in the raspberry syrup and beat just a touch more. You can finish the mixing by hand to make sure it's well-mixed without overbeating.

FLUFFY CREAM CHEESE FROSTING

Steps:

• With electric mixer on medium-high speed, beat butter, sugar, cream cheese, and vanilla until light and fluffy and no lumps remain.

THE BEST RASPBERRY BUTTERCREAM FROSTING

Steps:

• Puree the raspberries and then run the pureed raspberries through a sieve. (You should have 1/2 cup of Raspberry puree.)
• Add the softened butter and the raspberry puree and mix until they are completely combined.
• Add half of the powdered sugar.
• Continue to beat on medium speed until the frosting is creamy.
• If the frosting is too thin, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2 cup at a time until you have the frosting at the desired consistency.
• If the frosting is too thick/dry, put a little bit of water in the raspberry puree container that you used and then add this liquid to the frosting 1 tsp. at a time until you get the desired consistency.

RASPBERRY CREAM CHEESE FLUFFY FROSTING

Steps:

• In a food processor beat cream cheese, butter, and shortening till light and airy. Add preserves and Chambord and pulse till blended.
• Adding the sugar till the cosistancy is where you want. Adding more for decorating and less to make a smooth and creamy frosting or glaze if you prefer.
• Add food coloring if wanted.