Description
This raspberry buttercream frosting is silky, vibrant, and bursting with real fruit flavor. Made with reduced fresh or frozen raspberries, it’s a naturally pink, tart-sweet frosting perfect for cakes, cupcakes, cookies, and more. A fruity twist on classic buttercream that pipes like a dream and tastes even better. Perfect for summer desserts or holiday bakes!
Ingredients
1 cup unsalted butter, softened
3 to 3.5 cups powdered sugar
1 cup raspberries (fresh or frozen)
1 teaspoon vanilla extract
1 pinch salt
Instructions
1. Add raspberries to a saucepan and cook over medium heat until syrupy, about 10 minutes. Strain to remove seeds and let cool completely.
2. Beat the butter in a mixing bowl with an electric mixer for 3-5 minutes until pale and fluffy.
3. Slowly add powdered sugar, 1 cup at a time, mixing well between each addition until fully combined.
4. Mix in raspberry puree one tablespoon at a time until desired color and flavor are reached.
5. Add vanilla extract and a pinch of salt. Beat once more until frosting is smooth, fluffy, and ready to use.
Notes
Use cold butter only if you plan to pipe immediately for sharper swirls.
Don’t skip straining the raspberries or you’ll get seedy frosting.
If too soft, chill for 10 minutes before piping.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Frosting
- Method: Whipped
- Cuisine: American
Nutrition
- Serving Size: 2 tbsp
- Calories: 210
- Sugar: 24g
- Sodium: 20mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0.5g
- Protein: 0.3g
- Cholesterol: 30mg