Description
This Raspberry Buttercream Frosting is creamy, fluffy, and packed with real fruit flavor. A perfect pink frosting made from scratch using fresh or frozen raspberries, it’s ideal for cupcakes, layer cakes, macarons, and more. Naturally colored, tangy-sweet, and easy to pipe or spread, this is the ultimate raspberry frosting recipe for your next celebration.
Ingredients
1 cup unsalted butter
3 to 4 cups powdered sugar
1 cup raspberries (fresh or frozen)
1 teaspoon vanilla extract
1 pinch salt
Instructions
1. In a small saucepan over medium heat, cook 1 cup of raspberries until they release juices and break down. Simmer until slightly thickened, then strain through a fine mesh sieve to remove seeds. Cool completely.
2. In a mixing bowl, beat 1 cup of unsalted butter for 3 to 4 minutes until pale and fluffy.
3. Gradually add powdered sugar, 1 cup at a time, beating between each addition until the texture is smooth and fluffy.
4. Slowly add the cooled raspberry puree, 1 tablespoon at a time, beating until fully combined and your desired flavor and color are achieved.
5. Mix in 1 teaspoon vanilla extract and a pinch of salt. Beat once more until the frosting is silky and smooth.
Notes
Let raspberry puree cool completely before adding to the butter to avoid melting.
Add raspberry puree slowly to prevent over-thinning the frosting.
Re-whip refrigerated frosting before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Frosting
- Method: Mixer
- Cuisine: American
Nutrition
- Serving Size: 1/15 of recipe
- Calories: 230
- Sugar: 29g
- Sodium: 25mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 32mg