Ingredients
Method
- Sift the powdered sugar into a bowl and set aside.
- Grind the freeze-dried raspberries into a fine crumb using a food processor.
- In a large bowl, beat the unsalted butter on high speed for about 2 minutes until light and creamy.
- Add cream cheese and mix on high for 1 minute.
- Gradually add half of the sifted powdered sugar and mix on low speed until just combined.
- Combine the remaining powdered sugar and mix until fully blended.
- Mix in the ground raspberries and lemon zest until creamy and fully incorporated.
Nutrition
Notes
- Ensure your cream cheese and butter are at room temperature to prevent splitting.
- Sifting powdered sugar before use helps achieve a fluffy texture.
- Mix cream cheese just until combined to keep the frosting smooth.
- Use freshly grated lemon zest for the best flavor.
- Store leftover frosting in an airtight container in the fridge.