As far as frostings go, I am completely and utterly obsessed with my latest recipe: berry whipped cream frosting! This recipe is another one of my special ‘Back To Cake Basics’ episodes, which means you can use this recipe for any dessert you need it for. You will want to eat this sweet, fluffy and fruit frosting by the spoonful! I have been making this frosting to go with simple, everyday cakes and it’s about time I share this fantastic recipe. It’s made with simple ingredients like cream cheese, white chocolate, cream and real raspberries!
Watch my video recipe for all the step-by-step instructions! Want new recipe updates? Subscribe to my YouTube channel to get a notification each time a new recipe goes live!
I love everything about this versatile and easy recipe and I know you guys will, too! Besides the mind-blowing flavor and texture, I love that this frosting is stabilized and pipes beautifully! Check out my video recipe to see how well it pipes. This berry whipped cream frosting is perfect for frosting your favorite cake or cupcakes. In my video recipe, I used raspberries to make a raspberry frosting, but this recipe will work well with other berries, such as strawberries, blueberries and blackberries. If you don’t have fresh berries available, berry preserves will also work well; you’ll need just 1/2 cup.
This frosting can even be made ahead of time! You can make it a day or two ahead of time and keep it stored in the refrigerator. When you’re ready to fill, decorate or pipe the frosting, simply transfer into a bag and you’re all set to go! This recipe will frost an 8-inch round cake, a small square cake or 24 cupcakes.
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For more frosting recipes and my ‘Back To Cake Basics’ series, head over here: http://tatyanaseverydayfood.com/recipe-type/back-to-cake-basics/
Try this ‘Vanilla Whipped Cream’ next time! https://tatyanaseverydayfood.com/recipe-items/whipped-cream-frosting/
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Hi. If I want plain whipped cream frosting, can I just leave out the raspberry sauce? Thanks
Yes, that will work great, too! You can also try adding some melted white chocolate to the cream cheese for added sweetness 🙂
My whipped cream frosting came out runny! What went wrong? I made 1/2 the recipe as suggested for the tuxedo cake. I have a standing mixer but not a handheld. So I had to transfer the whipped cream and sugar to another bowl in order to whip the cream cheese mixture. Could this partly be the reason why?
Oh, no! so sorry to hear that! Did it never reach stiff peaks or did you overmix it? If the cream is overmixed, it separates. Also, was the cream chilled? I don’t think it had anything to do with transferring the cream
Can the runny texture be fixed?
Try placing it into the refrigerator for an hour or 2, then whisk again. Hope that helps!
Can you use frozen berries, or do they have to be fresh? If frozen is fine, should they thaw out first?
Thank you so much for sharing your amazing recipes! Everything I have tried, my family has loved! I look forward to continue looking through all the recipes and trying them all out!
Hi! I think frozen berries will work just fine for this recipe. It will take a bit longer for them to cook but I’m sure they will taste the same 🙂 Thank you for your support – I’m so glad you enjoy my recipes!
I tried the berry Frosting and it curdled and went very runny !! – I used marscapone cheese – could this be the reason ? You did not say to cool the white chocolate – I cooled it for about 10 minutes- cd this be the reason it might have been too warm??
Oh, no! So sorry that the recipe didn’t work for you. Once you add the chocolate into the mascarpone and mix it, let it cool down if it’s too warm. I used warm chocolate. I don’t think it was the warm chocolate, sounds like maybe you overmixed the frosting. Once you add the cheese and chocolate mixture to the whipped cream, it only need about a minute of mixing.
Hi Tatyana.
This frosting looks amazing. Planning to frost for my son’s birthday cake.
How long does this frosting last on my cake? Can I make it pevious day? Or should I stabilize the cream with gelatine?
Looking forward for your reply.
Thank you so much.
HI Sandra! This would be great for a birthday cake. I recommend frosting the cake and keeping it refrigerated. I’m not sure how well it stores by its self, sometimes whipped cream can fall flat.
Thanks Tatyana for your reply.
You meant to say, refrigerating frosted cake might fall apart?
Sorry I want to be sure, since it’s my son’s birthday.
If there are chances of falling apart in the refrigerator too, can i use gelatin as in your stabilized whipped cream recipe?
Hi! I don’t think there’s any risk of it falling apart in the fridge. You can certainly add gelatin if you would like; it won’t hurt the recipe! 🙂
Thank you so much. I was waiting for your reply.
I will keep trying your recipes. I am very happy to find your website. Thank you again!
Thank you so much. I was waiting for your reply.
I will keep trying your recipes. I am very happy to find your website. Thank you again!
Can I skip the shire chocolate chips?
You technically could but I recommend adding them. They don’t add too much flavor but they do help stabilize the cream so it holds its shape better 🙂
Can i use heavy whipping cream or should i stick with heavy cream?
I used heavy whipped cream – in most cases it’s the same thing, although sometimes organic heavy cream is different