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Pistachio and raspberry cream cheese topping Recipe

Velvety smooth cream cheese topping, flavoured with pistachios and fresh raspberries.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5
Pour people
  • Cream cheese : 200 g
  • Icing sugar : 50 g
  • Fresh raspberries : 100 g
  • Raspberry jam : 50 g
  • Pistachio paste : 30 g
  • ETAPE 1

    Sift the icing sugar. Place all the ingredients, except the fresh raspberries into a bowl.
    Beat together until smooth and creamy. Then place in a piping bag with a nozzle.
    Pipe onto cupcakes and top with fresh raspberries.

Chef's tip

«Instead of raspberries use blackberries if they are in season.»

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