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66 comments
- Mark
Hi. If I want plain whipped cream frosting, can I just leave out the raspberry sauce? Thanks
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- tatyanaseverydayfood
Yes, that will work great, too! You can also try adding some melted white chocolate to the cream cheese for added sweetness 🙂
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- Danna
Excited to try this recipe! 🙂
Okay to not strain out the raspberry seeds? Wondering if it may ruin the consistency? Thanks for any advice you can offer!- Reply
- tatyanaseverydayfood
Hi Danna! You can leave the seeds in, but the frosting won’t be as smooth. Otherwise, the consistency will be the same. Enjoy!
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- Seta
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?
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- tatyanaseverydayfood
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
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- LA
Can the runny texture be fixed?
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- tatyanaseverydayfood
Try placing it into the refrigerator for an hour or 2, then whisk again. Hope that helps!
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- Nesrin Degirmenci
Mine came out quite runny, too:( and it is not better even i kept it in the fridge for 3+hours.
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- tatyanaseverydayfood
So sorry to hear that! Did it by any chance separate? Make sure you are not over-mixing the frosting after adding the cheese and berry mixture into the WHIPPED heavy cream.
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- Tanya
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!
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- tatyanaseverydayfood
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!
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- Nancy
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??
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- tatyanaseverydayfood
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.
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- Anonymous
When working with mascarpone, you need to mix it gently and only a short time. Mascarpone separates very easily. I ruined a lot of creams with it :(( mix on low setting until its combined . If you overmix or mix on high setting, the mascarpone separates. I was not able to save the scream. It’s like heavy cream-when you overmix, its ruined.
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- Sandra
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.- Reply
- tatyanaseverydayfood
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.
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- Sandra
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?- Reply
- tatyanaseverydayfood
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! 🙂
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- Sandra
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!
- Sandra
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!- Reply
- Ivy
Can I skip the shire chocolate chips?
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- tatyanaseverydayfood
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 🙂
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- Lisa
Can i use heavy whipping cream or should i stick with heavy cream?
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- tatyanaseverydayfood
I used heavy whipped cream – in most cases it’s the same thing, although sometimes organic heavy cream is different
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- Rosa
Looking to make the FROSTING hope I have good results THANK You
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- tatyanaseverydayfood
Enjoy! It’s one of my favorites!
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- Kiya
Hi there! Can I leave out the cream cheese + white chocolate and just make this frosting with whipped cream and berry sauce?
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- tatyanaseverydayfood
Hi! You can definitely try that but it won’t have the same consistency. I would add at most 1/4 cup berry sauce to the whipped cream and add it at the very end, once the whipped cream is already fluffy. Mix for just a few seconds so it gets incorporated.
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- Anna
Hi,
Can you use coconut cream (the cream from coconut milk) instead of using heavy whipped cream?
Thanks- Reply
- Anna
Hi,
Can you use coconut cream (the cream from coconut milk) instead of using heavy whipped cream?
Also, would this recipe be good for piping roses and using Russian tips after I refrigerate the frosting?
Thanks- Reply
- Misi
Hi
I have just one question can this crem be used to be a base of the fondant?- Reply
- tatyanaseverydayfood
Hi Misi! No, I don’t recommend using this under fondant, it is too soft to handle the fondant. You can use as a filling on the inside of the cake though 🙂
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- Lina
Hi Tatyana. Tq for sharing this recipe. I would love to make this recipe. Can i actually use freeze dried raspberry powder instead of the fresh raspberry ? If yes, can i know how much should i use to fill & frost a 2-layer cake ? Thanks
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- tatyanaseverydayfood
Hi Lina! Love the idea of using freeze dried raspberry powder! I’m not sure how much you would need but start with 2 tablespoons and add more as needed. Should be amazing! 🙂
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- Lina
Hi. Thank you so much. I will update you once i have done this beautiful buttercream ?
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- Emma
So, first of all this looks amazing. I cant wait to make this for myself sometime. But first i’ve Been commissioned to make a wedding cake for a vegan couple, and this would go perfectly with their vanilla/raspberry flavor choice… so I’m just wondering if you can foresee anything going terribly wrong if I try to sub tofutti cream cheese and silk dairy-free whipping “cream AND vegan white chocolate…. i know that’s a lot of substitutions, but just figured i’d check before spending all the time and money with this experiment. Thanks for any advice you can offer!
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- tatyanaseverydayfood
Hi Emma! I’m so sorry but I haven’t used any of those ingredients and I cannot say with 100% certainty if that recipe will work with the substitutions. If you have used those ingredients before and know if they work well, give it a try! 🙂 I highly recommend testing the recipe well ahead of the wedding date to check and see if it works 🙂 Best of luck!
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- Mary
HI! Has anyone used this recipe as a topping for new york style cheesecake? I’ve been looking for a pipeable topping for my cheesecake minis I am curious if the texture and sweetness lends itself to cheesecake. I’m going to try it anyway, but if anyone else already had I’d love to hear their thoughts. Thanks!
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- tatyanaseverydayfood
Hi Mary! This would be such an amazing addition to a cheesecake! I top many of my cheesecakes with whipped cream! 🙂
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- Michelle
Hello!
I was wondering how stable to frosting is? I need to transfer this cake pre frosted with about and hour and a half travel time with no refrigeration. Will this frosting melt in a car??- Reply
- tatyanaseverydayfood
Hi Michelle! 🙂 It probably will not make the trip without refrigeration, unfortunately! It does start to go soft after a while at room temperature. Maybe if you also add in some gelatin to stabilize it further?
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- Darya Verbivska
Hello,
What a beautiful recipe :), but I have some questions. Can I substitute chocolate for caramel sauce in the frosting? If yes, shoud be ramain 175 g. or can i add more? Will affect consistency?
And if you want to add the gelatin to stabilize, what would be the amount?- Reply
- tatyanaseverydayfood
Hi Darya! Thank you so much for reaching out! Are you going to be removing the berry sauce or just replacing with caramel? If you want a caramel frosting, I recommend removing the berry sauce and adding a 14-ounce can of dulce de leche or 1 cup of my homemade caramel sauce (chilled). For the gelatin, you’ll need 1 tablespoon of unflavored gelatin mixed with 2 tablespoons of water. Microwave the gelatin in 10 second intervals for about 30 to 40 seconds, until the gelatin is completely dissolved. Pour the gelatin into the whisked heavy cream (add last) while it’s still hot; do not let it cool! Whisk for about 30 seconds.
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- Bella
How much icing does this recipe make
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- tatyanaseverydayfood
About 8 cups of frosting, enough to frost 24 cupcakes or one, 8 or 9-inch 3 layer cake 🙂
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- Vel Barnes
Could you please recommend a good cake recipe for this frosting?
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- tatyanaseverydayfood
Hi! This is a great frosting especially for sponge cake recipes, like my Strawberry Swiss Roll Cake, Summer Sangria Cake, Maple Berry Cake or my Blackberry Lime Cake. It’s a softer frosting so it pairs well with the softer sponge cake! Enjoy 🙂
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- Caroline
This recipe is a disaster- first of all adding the fruit to the white chocolate mixture caused it to seize – tried to save it but I have an expensive runny mess- deleting so I don’t accidentally try again – less than a star
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- tatyanaseverydayfood
Hi Caroline! I’m sorry to hear the recipe didn’t work out well for you. It’s worked well for many years! Please follow the exact instructions I have listed for the recipe. The fruit needs to be added last, after the white chocolate has been incorporated into the cream cheese. Also, make sure the fruit mixture is cooled.
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- Brenda
I would like to frost a cake with this for a family reunion.
Will it hold up to summer temperatures?- Reply
- tatyanaseverydayfood
This one might be a little soft if it’s left out in the heat for too long. I recommend making the cake the day before and letting it chill in the refrigerator overnight. Enjoy! 🙂
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- Amitha Gunasena
Hi Tatyana, Your recipes are so good. What size of Nozzle are you using here? Thanks,
Amitha.- Reply
- tatyanaseverydayfood
Hi! I’m so glad you’re enjoying my recipes! The tip I used in the video is Ateco tip number 823.
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- Nan
Just made this to top a pan of rhubarb custard bars. Turned out great! Fabulous raspberry taste, but not too sweet. Upon tasting it, my husband commented that he would happily order dessert at any restaurant that could provide something like this. Not 100% sure I could have piped it (just a tad soft, perhaps?), but I think I could have. Followed directions very carefully due to comments from others about possible problems. Sometimes just using different brands of ingredients can make a difference due to varying fat contents and so on.
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- tatyanaseverydayfood
Hi! Yumm, those rhubarb custard bars sound delicious! What a great idea to top them with this frosting! Next time, if your frosting is too soft, try refrigerating it for about an hour, then whisk again. The fat content and temperature make a huge difference. I’m so glad you enjoyed it!
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- Vernie
Can you freeze and use this frosting later? Will it freeze layered on a cake premade? Or can just the raspberry syrup be done earlier? TY!
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- tatyanaseverydayfood
Hmm, I personally have never tried freezing a whipped cream frosting. I think it will go pretty flat. You’ll most likely need to re-whisk it. I don’t think it would have the same texture.
Making the raspberry sauce ahead of time will be a great idea!- Reply
- Janese
This turned out perfect!! The comments made me a bit skeptical but I added the warm chocolate to the cream cheese. Then as the whipping cream and powdered sugar were whisking, I slowly added the cream cheese mixture that was room temperature. It thickened up very quick. Then I gently folded the raspberry sauce into it. Beautiful and delicious!!
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- tatyanaseverydayfood
I’m so happy you enjoyed the recipe! Glad it was a success for you! Adding the warm chocolate really makes the difference. That way, it doesn’t clump. Thank you for taking the time to leave a review!
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- Alla
Pipes like a dream! I used cream cheese instead of mascarpone since that’s what I had on hand. I didn’t have fresh berries but frozen mixed berries worked very well. The frosting turned out extremely sweet, and I suspect it’s because I used very cheap white chocolate chips-great value brand. Thank you so much for the recipe!
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- tatyanaseverydayfood
I’m so glad you enjoyed the recipe! Cream cheese is a great substitute and it’s easier to work with, too. Yes, the chocolate chips can make a difference. You can also add less confectioner’s sugar next time for a less sweet frosting. Thank you so much for taking the time to leave a review!
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- Rachel
This was delicious! I made it with the cream cheese and blueberry jam to top a lemon cake, the crowd went wild! Will definitely be using this recipe again for any fruit flavored icing, thank you!
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- tatyanaseverydayfood
Hi Rachel! That’s awesome! Love the idea of making it with blueberry jam – one of my favorite flavors! I’m so glad everyone enjoyed it!
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- Natalie
The cream is delicious. But for a cake, it was liquid and did not keep its shape even after standing for an hour in the refrigerator. It’s a pity. I had high hopes for him.
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- tatyanaseverydayfood
I’m sorry the recipe didn’t work well for you! Did you whisk the cream again after chilling?
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