Raspberry Whipped Cream Frosting

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Pink Blush colored Raspberry Frosting decorated with Fresh Raspberries and Raspberry drizzle
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Raspberry Whipped Cream Frosting

A light, fluffy, creamy Raspberry sweet cream frosting for any occasion. Everyone will savor the taste and come back for more. Pair this with the Vanilla Sensation cake or the Tangy Lemon cake for a flavor-rich ambrosia.
Prep Time20 minutes
Freeze time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American, French, Italian
Servings: 8

Ingredients

Raspberry Filling

  • 12 oz Fresh Raspberries 2 1/2 to 3 cups total. You will seperate the raspberries into 2 portions. 20 fresh raspberries for the top of the cake and the remaining raspberries are to be made into the filling and drizzle
  • 1/2 Cup Granulated Sugar
  • 2 Tbsp Fresh Lemon Juice
  • 2 Tbsp Bottled Purified Water
  • 1 1/2 Tbsp Cornstarch

Raspberry Whipped Frosting Ingredients

  • 1 1/2 Cup Heavy Whipping Cream
  • 5 Tbsp Raspberry Drizzle
  • 3 Tbsp Confectioner Sugar
  • 3 oz Softened Cream Cheese
  • 1/2 tsp Pure Vanilla Extract
  • 1 tsp Cornstarch

Instructions

Raspberry Filling, and Drizzle Instructions

  • Combine raspberries and sugar in a medium saucepan
  • Cook over medium heat, stirring frequently
  • Frequent stirring is required to avoid scorching. The process will take about 7 to 8 minutes
  • In a small cereal bowl, whisk the water, lemon juice and cornstarch into a slurry
  • Pour the slurry into the pot with the raspberry mixture
  • Continue to stir and cook for an additional 2 minutes more
  • During this time the mixture will change from a cloudy to a clear raspberry color. The filling will continue to thicken as it cools. Make sure you don't cook this too long as the consistency should not be like a paste. You want a little liquid left to add to the frosting and for the drizzle too.
  • Pour 1/2 of the Raspberry Filling into a small strainer and reserve the other half for the filling layer between the two layers of cake.
  • Use a spatula to stir the filling that is in the strainer so the liquid will drain out into the mixing bowl leaving the seeds behind. You don't want the seeds in the frosting.
  • Let this cool completely.

Raspberry Whipped Frosting

  • Whip the heavy cream until it thickens to a consistency of whipped topping
  • After the Heavy cream is whipped, add the softened cream cheese to the mixing bowl and blend again until the mixture is fluffy
  • Add the Confectioner Sugar and cornstarch to the whipped topping and blend just enough to mix it into the whipped topping
  • Add the Vanilla and the Drizzle to the mixture and blend until the consistency is smooth and fluffy
  • Frost the bottom layer of the cake with a thin layer of the whipped frosting. Then you can spread a layer of the reserved raspberry filling over the whipped frosting on the bottom layer.
  • Then place the top layer on top of the bottom layer and frost the top and sides of the cake.
  • Decorate the top of the cake with the Fresh un-cooked Raspberries you originally set aside. Then drizzle some of the raspberry syrup on the cake and a few drops on top of each raspberry
  • I like to set the cake in the freezer for 20 minutes before putting it in the refrigerator. That way the design and drizzle will be more solidified.

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