Raspberry Cream Cheese Frosting (with raspberry jam!)
This raspberry cream cheese frosting recipe is a serious game changer!
Combine the velvety texture of cream cheese frosting with the tangy flavor of raspberry jam and you have got a heavenly frosting recipe!
This jam frosting is the perfect topper for cupcakes and sheet cakes, and since you’re using jam instead of fresh berries you can have this all year round.
This raspberry cream cheese frosting with jam is such a breeze to make. While I love a traditional cream cheese frosting like you’ll find with this Apple Cake recipe, this raspberry frosting is such a nice fresh treat.
Why you’ll love this raspberry cream cheese frosting recipe
- Think of this like a classic cream cheese frosting, but with a twist! This raspberry jam is going to give you all the raspberry flavor you need, without having to have fresh or freeze-dried raspberries on hand or food coloring.
- It takes just 10 minutes to make this raspberry frosting.
- I’m using simple ingredients that I’m sure you’ve already got in your kitchen!
- You can use this raspberry frosting recipe for cupcakes or sheet cakes.
I love this frosting to top cupcakes or a small vanilla cake for any Spring or Summer celebration. It would also be absolutely divine as a topper for a chocolate cake for Valentine’s Day. I recommend topping your iced baked goods with fresh fruit too (raspberries) for the best final touch.
Ingredients Needed to make this fluffy frosting
Cream Cheese: make sure to use full fat cream cheese, it is going to give you a better texture and flavor.
Butter: unsalted butter works best in this recipe.
Icing Sugar: also known as powdered sugar or confectioners’ sugar, this is going to sweeten and thicken up the cream cheese frosting.
Salt: you always need a pinch of salt to balance the sweetness and amplify your flavors!
Raspberry Jam: use raspberry jam from your favorite brand; seedless raspberry jam or jam with seeds, your choice.
Of all the easy frosting recipes I make, this is by far my favourite. It’s a versatile frosting for any time of year.
Step by Step Process to make this raspberry cream cheese frosting recipe
Step 1: Beat butter and softened cream cheese together on medium-high mixer speed in the bowl of a stand mixer or with a hand mixer in a large bowl. This will take about 1-2 minutes until it is smooth and creamy.
Step 2: Add the vanilla extract and a pinch of salt and mix together on low speed. Add the icing sugar in three additions, 1 cup at a time, mixing on medium speed for about 1 minute after each addition to fully blend. Make sure you scrape down the sides of the bowl with a rubber spatula as you go along!
Step 3: Add in the raspberry jam and mix on medium-high speed for 1-2 minutes until light and fluffy.
Step 4: If you want to pipe the frosting, I recommend placing the bowl in the refrigerator for 20-30 minutes so it can set. Otherwise, use immediately to spread on cupcakes or a delicious cake!
Tips & Tricks for making this frosting
- For best results make sure the cream cheese and butter are room temperature before whipping together with the electric mixer.
- You can make this raspberry cream cheese frosting ahead of time! Just follow the steps and store in the fridge for up to 2 days. When ready to use, remove and let come to room temperature. You may need to rewhip it if it isn’t as smooth as you would like.
- Turn this into a lemon raspberry frosting by adding lemon zest from one lemon – this is going to give you a bright and zingy taste! Alternatively, you can use this raspberry frosting to top lemon baked goods for a bright summer flavour!
- If you want to use this raspberry cream cheese frosting in a piping bag, I really recommend chilling the frosting for 20-30 minutes before using it. This will give it time to really set up, get firm and be totally pipe-able.
It’s impossible not to love the simplicity of this frosting. The best part is it can be used with so many different baked goods!
Common Questions
This easy frosting recipe makes enough to generously frost 12-16 cupcakes, an 8 or 9-inch round cake. You should also be able to lightly frost the top of a 9×13-inch sheet cake.
I haven’t tested this but you should be able to use blueberry or blackberry jam or make a strawberry cream cheese frosting with strawberry jam. Let me know below in the comments if you do!
Fresh raspberries hold too much water, so if you used them in this recipe the frosting wouldn’t be able to set and you would have a liquidy consistency. But, you can certainly use fresh raspberries as a topper to this icing on cupcakes or a cake!
The shade of pink the frosting is will depend on the raspberry jam you choose to use. Once everything has been whipped together, you can add a drop of red food colouring and whip again to enhance the pink colour of the icing if you desire.
Sally’s Baking Recipes has my favourite way to soften butter quickly. And, my best recommendation for softening cream cheese is to remove it fully from the packaging, slice it into 4 pieces and further cut into small cubes. Spread them out on a plate or cutting board and it should soften in under an hour.
How to store this raspberry frosting recipe
Refrigerator: If you are not using the frosting immediately, you can store it in an airtight container or a bowl covered with plastic wrap in the fridge for up to 2 days. When ready to use, let it come to room temperature to make it more pipe-able and spreadable.
Freezer: Cream cheese based frosting cane be stored in the freezer in an airtight container for 1-2 months. Thaw in the refrigerator overnight and then bring to room temperature once defrosted. Some separation may occur, but don’t fret! Once you bring the frosting to room temperature (after defrosting), re-whip the frosting with a stand-mixer or hand-mixer to restore the fluffy texture.
More delicious fruit desserts to make from the blog:
Strawberry Fruit Bars with an Oatmeal Crumble
Raspberry Cream Cheese Frosting (with raspberry jam!)
Ingredients
- 1/2 cup softened unsalted butter
- 1/2 cup softened full fat cream cheese
- 3/4 tsp vanilla extract
- pinch salt
- 3 cups icing sugar (confectioners sugar)
- 1/3 cup raspberry jam (with seeds or seedless)
Instructions
- Beat butter and softened cream cheese together on medium-high mixer speed in the bowl of a stand mixer or with a hand mixer in a large bowl. This will take about 1-2 minutes until it is smooth and creamy.
- Add the vanilla extract and a pinch of salt and mix together on low speed. Add the icing sugar in three additions, 1 cup at a time, mixing on medium speed for about 1 minute after each addition to fully blend. Make sure you scrape down the sides of the bowl with a rubber spatula as you go along!
- Add in the raspberry jam and mix on medium-high speed for 1-2 minutes until light and fluffy.
- If you want to pipe the frosting, I recommend placing the bowl in the fridge for 20-30 minutes so it can set. Otherwise, use immediately to spread on cupcakes or a delicious cake!
Notes
- This easy frosting recipe makes enough to generously frost 12-16 cupcakes, an 8×8 or 9×9 inch cake. You should also be able to lightly frost the top of a 9×13-inch sheet cake.
- Variations: I haven’t tested this but you should be able to use blueberry or blackberry jam or make a strawberry cream cheese frosting with strawberry jam.
- For best results make sure the cream cheese and butter are room temperature before whipping together with the electric mixer.
- You can make this raspberry cream cheese frosting ahead of time! Just follow the steps and store in the fridge for up to 2 days. When ready to use, remove from the fridge and let come to room temperature. You may need to rewhip it if it isn’t as smooth as you would like.
- Turn this into a lemon raspberry frosting by adding lemon zest from one lemon – this is going to give you a bright and zingy taste! Alternatively, you can use this raspberry frosting to top lemon cupcakes for a bright summer flavour!
- If you want to use this raspberry cream cheese frosting in a piping bag, I really recommend chilling the frosting for 20-30 minutes before using it. This will give it time to really set up and get firm!
