For my friend’s 40th birthday, I wanted to create a sweet creation that was fun but leaned towards the adult side of dessert.
The birthday girl’s request included cream cheese frosting, but the traditional pairing of carrot cake was out of the running. After a day of pub crawling, we needed something fresh and bright, like raspberries.
The end result was a delicious yellow butter cake with raspberry preserves filling, almond cream cheese frosting, and topped with shredded coconut and fresh raspberries. The pairing was perfect especially because I added extra cream to the frosting and whipped until it was much lighter than traditional cream cheese frosting.
Light and Creamy Almond Cream Cheese Frosting
1 lb cream cheese at room temperature
¾ pound unsalted butter at room temperature
1 tsp vanilla extract
½ tsp almond extract
8 cups sifted confectioner’s sugar
4 Tbsp heavy cream
In a stand mixer, cream butter and cream cheese together until well blended. Add the extracts. Slowly add confectioner’s sugar 1 cup at a time, alternating with heavy cream ½ Tbsp at a time. Whip until light and fluffy.