Raspberry Frosting, Not Too Sweet
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g double cream cheese (preferably Philadelphia)
- 100 g butter, room temperature
- 80 g powdered suar
- 100 g raspberries (frozen)
Print Recipe
Pin Recipe Instructions
- Put the cream cheese in a cloth and remove some of the water by pressing it. Press the raspberries through a sieve and collect 50 ml of juice (100 g of frozen raspberries usually make 50 ml).
- Beat the room temperature butter with the powdered sugar, then fold in the relatively dry cream cheese. Finally add the raspberry juice. If the frosting is still a bit too soft, you can put it in the refrigerator for about 15 minutes.
- I only use this fruit frosting because it`s not too sweet at all and doesn`t taste buttery either. It stays nice and firm and uses less powdered sugar than most other recipes.
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