Raspberry Cream Cheese Frosting

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I am not a baker.
I love to cook, but baking and I don't always get along.
I do try.
And cakes.
Forget about it.
I make CUPcakes.  Easier, smaller.  Neat little cups to decorate (and contain the mess).

The hubs turned 33 over the weekend, and asked for a chocolate cake.  Cake.  Not cupcakes.  I offered a brownie truffle (thus a freeform shape would be allowed in the bowl).  I lost.  Cake.  Which means not only frosting dolloped on the top, but spread neatly and evenly.

The cake wasn't pretty, but it was tasty!  And I'm not even a chocolate cake fan.

And the frosting was the best part (because the cake was a cheat box mix!)

Here's how I made it:
* 8 oz softened cream cheese
* 1/4 c (1 stick) softened butter
* 2.5-3 c powdered sugar
* 1 tsp vanilla extract
* 1 pt of raspberries

Cream the butter and cream cheese together until smooth and fluffy (just like creaming butter and sugar for any other batter).  Stir in vanilla.  Start adding in sugar - at least 2 cups and the more depending on the thickness and sweetness desired.
Then comes the fun part - add in the raspberries and turn on the mixer.  The beater will macerate the berries, turning the frosting a lovely pink and adding the sweet flavor throughout.  So yummy!  Perfect with chocolate, or straight out of the bowl.  Whatever you desire - I won't judge!!

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Jamie said...

YUM! This is exactly what my pregnant self dreams of :)

HungryLittleGirl said...

Oh this looks so good!
I would love to have you share this or any other recipe of you at Wednesday Extravaganza - my foodie link party with a little special something! Here is the link:

Can't wait to see you there!

Michelle said...

mmm i gotta try this!

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