When you’ve searched as hard as I have for the perfect frosting, it’s pretty exciting to finally find it. I may have jumped up and down a few times when I tasted it. And I may have squealed just a little. Our family is kind of picky when it comes to frosting. We don’t use shortening, it can’t be too sweet and it can’t be too buttery. Oh, and you get extra points for fluffiness. Who wants a flat frosting anyways? I knew I had finally succeeded when I came up with the lemon frosting for my husband’s cake last month but I hadn’t tried any other flavors yet. On Sunday we celebrated my oldest daughter’s birthday and I decided to try for raspberry frosting. Oh. My. Goodness. This stuff is SO good. I mean, good enough that you’ll want to eat it plain and your husband may be very disappointed when he finds out that you didn’t save the bowl for him. Oops, sorry hon. ;-)
1 (8 oz.) pkg. cream cheese, softened
1/4 c. butter
Raspberry extract to taste (I probably used about 2 tsp.)
4 c. powdered sugar
1 c. whipping cream
In a medium sized mixing bowl, beat cream cheese, and butter together. Gradually add the powdered sugar, beating after each addition until smooth. Mix in raspberry extract and set aside.
In another mixing bowl, beat the whipping cream until stiff peaks form. Gently fold whipped cream and pink/red food coloring, if using, into cream cheese mixture. Use immediately. It may seem a little thin at first but don’t worry about it. It “sets” once it’s on the cake so it’s okay. Place cake or cupcakes in the fridge until serving time to help set frosting and keep the cream from softening due to the heat. Enjoy