This homemade frosting is a super easy and delicious raspberry jam buttercream, ready in just 15 minutes to top your favorite vanilla cake or lemon cupcakes!
Whip fats and extract: whip butter, cream cheese, and vanilla until fluffy (about 1-2 minutes on medium-high using a hand-mixer).
Add powdered sugar in batches: add sifted powdered sugar in 3 batches, beating for 30 seconds on medium-high after each addition until well combined. (You technically can add the powdered sugar all at once, but you’ll have a lighter, smoother, and fluffier frosting if you incorporate it in batches.)
Add jam: add in the raspberry jam and beat for 30 seconds on medium-high until blended and smooth.
Frost and enjoy! Slather or pipe this fruity pink frosting onto your favorite cake or cupcakes and enjoy!
Notes
Prep Ahead + Storage: because the jam keeps this frosting nice and stable as compared to fresh fruit, you can make it up to two days ahead of time. Simply thaw it out to room temperature on the counter for a few hours, and give it a quick re-mix right before you're ready to use it. It'll keep in an airtight container for a week in the fridge.
Orange or Lemon Raspberry Frosting: to add a citrus note, just add the zest of one lemon or one orange to the fats in the first step, then add additional zest to taste if you like at the end.
How much does this recipe make? I sized this recipe to be not too big, and not too small. It's the perfect size for a two-layer 8" cake, three-layer 6" round cake, 12-18 cupcakes(depending on how much frosting you pile on), a generously frosted 9" x 13" cake or two 8" or 9" square cakes.
1.5X batch: if you'd like a little extra frosting to work with (for some bigger cakes or more elaborate decorations), but don't need a full double batch, use these amounts for a 1.5X batch (about 4 ½ cups of frosting):
¾ cup (1 ½ sticks) butter (340g)
¾ cup (6 ounces; ¾ of a brick) cream cheese (340g)
It’d mean so much to me if you could please give the recipe card a ⭐ rating on the site and leave a comment to help others find this sweet recipe! Xo, Jocelyn @ Mint+Mallow