Ingredients
Method
- Begin by sifting 2 cups of powdered sugar into a mixing bowl and set it aside. Next, take 1 ounce of freeze-dried raspberries and blend them into a fine crumb.
- In a large mixing bowl, beat 1 cup of room-temperature unsalted butter on high speed for about 2 minutes until it becomes light and creamy.
- Now, gently add 8 ounces of room-temperature cream cheese to the creamed butter and mix on high speed for approximately 1 minute.
- Gradually incorporate half of the sifted powdered sugar on low speed, then add the remaining powdered sugar in the same way.
- Finally, blend in the ground freeze-dried raspberries and the zest of half a lemon on high speed until the frosting is creamy and well mixed.
Nutrition
Notes
- Using room temperature ingredients helps create a smooth, rich frosting.
- Be cautious after adding cream cheese; over-mixing can lead to a split frosting.
- Always sift your powdered sugar before adding it to prevent lumps.
- Grind freeze-dried raspberries to fully incorporate their flavor.
- Store leftover frosting in an airtight container in the fridge for up to three months.