Top off cupcakes with a homemade raspberry frosting that packs a big punch of sweet-tart flavor.
Add some extra razzle-dazzle to that cake this summer.
Freshraspberriesimpart a lovely pink hue to this silky cream cheesefrosting, which calls for just five ingredients.
Credit: Victor Protasio; Food Styling: Margaret Monroe Dickey; Prop Styling: Christina Daley
This raspberry cream cheese frosting would pair wonderfully with a variety of cake flavors, from vanilla to chocolate.
Pour the pureed raspberries through a fine mesh strainer to remove the seeds and keep the frosting silky-smooth.
Use sweet, seasonal berries for this frostingthis recipe would also work with strawberries.
Once you’ve frosted your cake, refrigerate to keep the frosting at its best.
The frosting itself will freeze for up to two weeks in a sealed container.
Ingredients
1(6-oz.)
Pour through a fine mesh strainer set over a bowl; discard seeds.
Gradually add berry puree, beating on low speed until combined, about 30 seconds.
Gradually add powdered sugar, beating until combined, about 2 minutes.
Add kosher salt, and beat on high speed until smooth and fluffy, 45 seconds.
