Today I am going to share an easy raspberry cream cheese frosting recipe with you. It is made with fresh raspberries and has a great flavour. The berries also give natural sweetness to the cream and you don’t need to use as much sugar as for a regular cake frosting recipe.
I used the dark chocolate cake recipe to bake the cake. To make it moist I prepared a raspberry mix that I poured over the layers of the cake and also used a portion of it to add to the cream cheese frosting.
Raspberry Mix Recipe
170g raspberries (1 standard pack)
freshly squeezed orange juice from 2 big oranges
To prepare the raspberry mix I combined freshly squeezed orange juice and fresh raspberries in the small pot and cooked it on low heat. Shortly after the mixture comes to a boil the raspberries will start to fall apart and give their juice. The more juice that comes from the raspberries the better the flavour the cream cheese frosting and cake will have.
To separate the seeds from the juice I strained the mix through a fine metal sieve, slightly pushing the pulp to get as much juice as possible and then put the liquid raspberry mix aside to cool down.
To keep the cake moist I used the most part of the raspberry mix to pour over the cake layers. I let it sit for an hour to allow the mix to go through cake before I assembled the layers together. While the rest of the raspberry mix (about 4 tablespoons) was cooling down completely I started to make the base for the cream cheese frosting.
Cream Cheese Frosting Recipe
250 g of plain cream cheese
100g unsalted butter (softened)
4 tablespoons of icing sugar (Learn how you can substitute sugar with an all-natural sweetener that looks and tastes like sugar but has zero calories and zero sugar to make this and many other of your recipes truly sugar-free and suitable for diabetics, weight loss and prevent weight gain)
4 tablespoons of liquid raspberry mix prepared as described above
I combined cream cheese and unsalted butter in a medium bowl and used a mixer to beat it together. Added raspberry mix and icing sugar and beat until it got smooth. Depending on how you like it you can add less sugar.
I used the frosting for the Mother’s day raspberry chocolate cake to put in between the layers and over the cake.
For the cake decorating I used sliced almonds on the sides of the cake, put fresh raspberries on top and used a tempered dark chocolate and then some icing sugar on top of the raspberries.
Check out More Mother’s Day Cake Decorating Ideas
P.S. Please share the recipes and get your copy of FREE Report “Sugar-Free Dessert Recipes“ to learn how you can make your recipes sugar-free.