Homemade Raspberry Frosting whipped and perfect for topping lemon cupcakes.
Servings 18 people
- 2 pounds powdered sugar
- 1 teaspoon salt
- 8 ounces cream cheese softened
- 3/4 cup vegetable shortening
- 1 to 1 1/2 cups fresh or frozen raspberries
- 1-2 tablespoons heavy whipping cream
In a large mixing bowl of a stand mixer, using the whisk/beater attachment mix together the shortening and softened cream cheese. Beat until for 2 minutes, or until incorporated.
Add powdered sugar, salt, and raspberries. Add heavy whipping cream as needed. Turn up to medium high speed and beat the frosting for about 4-5 minutes.
Scrape the bottom and sides of the bowl occasionally to make sure all of the ingredients are incorporated well.
Place the frosting in a disposable pastry bag and pipe on cooled cupcakes in a circular pattern. Starting from the outside and working your way in. Garnish with a fresh raspberry.
Refrigerate the cupcakes until ready to serve. This will help set the frosting. Keep refrigerated, especially during the hot summer months.
If you use frozen raspberries, do not let them thaw too much. Otherwise, you will have too much liquid.
To adjust to your desired thickness add the heavy cream as needed.
Calories: 323kcal | Carbohydrates: 52g | Protein: 1g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 171mg | Potassium: 32mg | Fiber: 1g | Sugar: 50g | Vitamin A: 185IU | Vitamin C: 2.6mg | Calcium: 15mg | Iron: 0.1mg