Creamy, sweet, raspberry cheesecake frosting that dresses up any cake, homemade or store-bought. It also doubles as a delicious filling!

Scale

4 oz softened butter

4 oz softened cream cheese

1/4 cup raspberry preserves

1 cup powdered sugar (confectioners sugar)

1 teaspoon pure vanilla extract

1/2 teaspoon salt

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Use a stand mixer with flat beater attachment or handheld mixer with for best results.

1. Place the softened cream cheese and butter in the mixing bowl and beat on medium speed for 2 minutes until completely smooth.

2. Add the preserves, vanilla extract, and salt and beat for 15 seconds.

3. Add the powdered sugar 1/2 cup at a time and beat until smooth.

The filling/frosting should be ready to spread on cake layers. If you’d like a thicker frosting, add up to 1/2 cup more confectioners sugar.