Ingredients
⭐️ Before you begin! If you make this, will you do me a huge favor afterwards and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- In a food processor, blend the 1 cup freeze dried raspberries into a powder.
- Beat the cold 1 ½ cups heavy whipping cream with a whisk attachment 4 to 6 minutes, until medium-stiff peaks form. Do not overbeat. Transfer to another bowl and chill.
- In the now-empty mixer bowl with a paddle, beat the 16 ounces cream cheese , 1 teaspoon pure vanilla extract, and ¼ teaspoon almond extract for 2 minutes.
- Add the 1 tablespoon cornstarch and half the 2 cups confectioners sugar, and mix. Add the rest and mix on medium 2 minutes, scraping the bowl.
- Add the raspberry powder and mix 2 minutes, until fully incorporated.
- Fold in the whipped cream ¼ cup at a time on low speed, just until combined.
- Refrigerate at least 30 minutes for the best spreadable consistency.
Test Kitchen Notes
Use freeze dried raspberries, not fresh, to keep the filling thick and stable. For a more intense raspberry flavor, increase the freeze dried raspberries up to 2 cups. The filling firms up as it chills, so it is great made ahead.