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)

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.