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Raspberry Cream Cheese Frosting


Raspberries are such a versatile fruit.  I eat them every single morning for breakfast in my yogurt but love them even more in desserts.  Using the freeze dried variety has been my new favorite way to add raspberry flavor without having to worry about the water that fresh fruit adds.  Freeze dried raspberries are vibrant in color and loaded with flavor!  They are the perfect addition to this Raspberry Cream Cheese Frosting!  You are going to want to add this frosting to everything.

Do you love frosting?  Try this Marshmallow Buttercream!

Raspberry Cream Cheese Frosting recipe, by Top US dessert blog Practically Homemade

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Raspberry Cream Cheese Frosting

If there was ever a frosting I could add to a chocolate cake, sugar cookie or even a biscuit…Raspberry Cream Cheese Frosting is it!  Adding cream cheese to a buttercream keeps the frosting from being too sweet.  It also keeps the frosting super soft and spreadable.

Using freeze dried raspberries for the flavor, color and texture of the Raspberry Cream Cheese Frosting however is what makes this recipe.  You get all of the flavor of fresh raspberries without all of the added moisture.

Make a batch of this amazing cream cheese frosting and I can guarantee that you will want to make it over and over again.

Raspberry Cream Cheese Frosting on cookies, by Top US dessert blog Practically Homemade

Ingredients Needed

  • Cream Cheese-Added for a bit of tang and also creaminess to the frosting.
  • Butter-The perfect accompaniment to the cream cheese for the best frosting ever.
  • Vanilla Extract-An important ingredient to get that special taste that only vanilla can give.
  • Powdered Sugar-The best kind of sugar to use when you want a frosting that is smooth and without grittiness.
  • Salt-Adding just a bit of salt to any sweet recipe can help balance the taste.

How to make Raspberry Cream Cheese Frosting with Freeze Dried Raspberries

Step 1

Cream together the softened cream cheese and butter with a hand held mixer until it is smooth.  It is important that you start with softened cream cheese and butter, otherwise the mixture might get small lumps of the ingredients in the buttercream which can be hard to remove.

Raspberry Cream Cheese Frosting recipe, by Top US dessert blog Practically Homemade

Step 2

Add the powdered sugar to the cream cheese and butter mixture.  Use your hand held mixer to continue mixing but make sure to do so slowly or you will end up with a huge mess {trust me on this one}.

If you feel like the mixture is too thick this is where you can add some milk to the buttercream.  It is so important to not add too much at a time because remember…you can always add more but once it is there you can’t take it out.

Raspberry Cream Cheese Frosting recipe, by Top US dessert blog Practically Homemade

Step 3

The final step is adding the freeze dried raspberries.  I like to break the berries up a bit before I add them to the buttercream but you don’t have to.  Using the mixer will break them up.

Raspberry Cream Cheese Frosting recipe, by Top US dessert blog Practically Homemade

Tips for Perfect Raspberry Cream Cheese Frosting

  • Use room temperature cream cheese and butter.
  • Sift the powdered sugar before adding it to the frosting.
  • Crush the freeze dried raspberries before adding them to the buttercream.
  • Add a drop of pink or red food coloring to get a deep pink color if preferred.

Frequently Asked Questions:

What are freeze dried raspberries?

Freeze dried raspberries are fresh raspberries that have had all of the moisture removed from them.  It is done with intense cold instead of intense heat.

Freeze dried fruit is a great snack and is also awesome for baking because you get the flavor without the added moisture which can mess with baking recipes.

How do I thin out Raspberry frosting?

The best way to thin out frosting is with milk.  It is important however to not add too much milk at one time.  I suggest adding 1 tablespoon of milk to the buttercream, mixing and then adding more if needed.

How long can I leave it out?

This buttercream can be left out for an hour or so but I would refrigerate it after that amount of time.  I would also put a wet paper towel or plastic wrap over the buttercream if you plan to leave it out.  Even if it is only for a few minutes.

Can I use fresh raspberries?

Fresh raspberries can be used in the frosting but you might have to adjust the amount of powdered sugar.  Using fresh berries will add natural moisture to the buttercream and therefore change the texture of the frosting.

What is the best way to store Raspberry Frosting?

The best way to store any kind of frosting is in the refrigerator.  This butter cream does have a bit of cream cheese in the recipe and so I always suggest that you refrigerate the buttercream.  

Raspberry Cream Cheese Frosting recipe, by Top US dessert blog Practically Homemade

What do you use Raspberry Cream Cheese Frosting on?

The real question is what can’t you use Raspberry Buttercream on!?  This stuff is magical on so many things.  My favorite is probably just eating it straight from a spoon but here are some other great ideas.

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Easy Raspberry Buttercream

Simple buttercream is made even more delicious with the addition of cream cheese and freeze dried raspberries.
Course: Dessert
Cuisine: American
Prep Time: 1 minute
Servings: 8
Calories: 444kcal
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  • 8 ounces cream cheese {softened}
  • ½ cup butter {softened}
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • pinch kosher salt
  • 1 cup freeze dried raspberries


  • Cream together the softened cream cheese and butter in a large bowl with a hand held mixer until smooth.
  • Add vanilla extract and powdered sugar one cup at a time, mixing after each addition with the hand held mixer until combined. Continue until all of the powdered sugar is added. Add a pinch of salt and stir in by hand.
  • Finally add the freeze dried raspberries and mix using the hand held mixer until the raspberries are completely incorporated and broke down into smaller pieces.


Serving: 1g | Calories: 444kcal | Carbohydrates: 63g | Protein: 2g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 182mg | Potassium: 65mg | Fiber: 1g | Sugar: 60g | Vitamin A: 740IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg
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