Raspberry Cream Cheese Frosting

• portions: 1 serving
• temps actif: 30 minutes
• temps total: 35 minutes

Ingrédients

1 cup fresh raspberries (or thawed if frozen)

2 teaspoons granulated sugar

1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened

4 ounces (4 tablespoons) full-fat block cream cheese, softened (do not substitute fat-free or whipped)

1 1/2 cups powdered sugar, sifted

Pinch of salt

1/4 teaspoon vanilla extract

Instructions

In a blender, add the the raspberries and granulated sugar. Process until smooth. If your berries aren't quite juicy, you may need to add a splash of water to help blend it.

Pour through a fine mesh strainer, discarding any solids left behind. You should have 1/4 cup puree (if you're doubling the recipe, it'll be 1/2 cup).

Add the puree to a medium saucepan and bring to a boil over medium heat. Turn down to simmer and cook for 3-5 minutes or until the puree thickens and cooks down to 1 1/2 tablespoons (please measure as anything more will make the frosting runny). Cool to room temperature.If you're doubling the recipe, cook it down to 3 tablespoons, about 10-15 minutes

In a large mixing bowl (with paddle attachment if using a stand mixer), beat together the butter and cream cheese for 30 seconds or until combined. Scrape down the bowl then add the powdered sugar and salt. Beat until light and fluffy, 2-3 minutes.

Scrape down the bowl then beat in the cooled raspberry mixture and vanilla for 1-2 minutes.If the frosting is too soft to pipe right away, refrigerate 15 minutes or until it firms up. If it's still too runny, add more powdered sugar to thicken it.If the frosting is too thick, add a few drops of milk to thin it out.

Use immediately or store in the refrigerator for up to 3 days.