Berries and Cream Frosting

Cuisinart original

The flavor, and color, can be adjusted by the amount of freeze-dried berries that are used in the recipe. Start with ½ cup and then add more as desired


Makes about 3 cups, enough to frost one 9-inch layer cake,12 servings


8      tablespoons (1 stick) unsalted butter,
        cut into 8 pieces, room temperature
4      ounces cream cheese, cut into 4
        pieces, room temperature
4     cups (1 pound) confectioners’ sugar,
¼    teaspoon sea salt
¼    cup whole milk or heavy cream
2     tablespoons light corn syrup,
       optional, if a shiny finish is desired
½    cup freeze-dried berries, preferably
       raspberries or strawberries, or a
       mix of the two, finely ground (using
      a spice grinder works best for this
      task) and sifted

Nutritional information

Nutritional information per serving (¼ cup):
Calories 286 (34% from fat) • carb. 46g • pro. 1g fat 11g • sat. fat 7g • chol. 31mg • sod. 83mg calc. 8mg • fiber 0g


1. Put the butter and cream cheese into a large mixing bowl. Mix on Speeds 2 to 4 to lighten and combine, about 2 minutes.
Add the confectioners’ sugar and salt and mix on Speed 1 until fully combined, about1 minute.
2. While mixing on Speed 1, gradually add the milk (or cream) and continue to mix until lightened. If using light corn syrup, mix in at this time, using Speed 1.
3. Add the finely ground, sifted berries and mix to desired consistency. Use immediately.
NOTE: If not using immediately, cover with a damp towel and plastic wrap at room temperature until ready to use.