Looking to elevate your cakes and cupcakes with a burst of fruity flavor? Raspberry buttercream frosting is the answer! This luscious frosting combines the creamy richness of classic buttercream with the sweet-tart taste of fresh raspberries, resulting in a light, airy, and beautifully pink topping that’s as delicious as it is eye-catching.
In this post, we’ll show you how to make raspberry buttercream frosting, tips for perfect consistency, and creative ways to use it.
Table of Contents
Why You’ll Love Raspberry Buttercream Frosting
- Naturally fruity flavor: Fresh raspberries add a sweet and tangy balance.
- Beautiful color: A natural pink hue without food coloring.
- Smooth & creamy texture: Perfect for spreading or piping.
- Versatile: Pairs well with vanilla, chocolate, lemon, and almond cakes.
Simple Raspberry Buttercream Frosting Recipe
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 3½ to 4 cups powdered sugar
- ½ cup fresh or frozen raspberries
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream or milk
- Pinch of salt (optional, to balance sweetness)
Instructions:
Prepare Raspberry Puree
If using fresh or frozen raspberries, place them in a small saucepan over medium heat. Stir and mash until they break down and release juice.
Strain the mixture through a fine mesh sieve to remove seeds, leaving a smooth raspberry puree. Let it cool completely before adding to the frosting.
Cream the Butter
In a large mixing bowl, beat the softened butter on medium speed until light and fluffy (about 2-3 minutes).
Add Powdered Sugar
Gradually add powdered sugar, 1 cup at a time, beating on low speed at first, then increasing to medium-high. Scrape down the sides as needed.
Add Raspberry Puree & Vanilla
Pour in the cooled raspberry puree and vanilla extract. Beat until smooth and evenly combined.
Adjust Consistency
Add 1-2 tablespoons of milk or cream as needed for desired consistency. Beat for another minute until light and fluffy.
Optional: Add Salt
If the frosting tastes overly sweet, a pinch of salt helps balance the flavor.
Tips for Perfect Raspberry Buttercream
- Cool the puree completely: Warm puree will melt the butter and ruin the texture.
- Strain thoroughly: Removing seeds ensures a smooth, creamy frosting.
- Use room-temperature butter: Ensures easier mixing and a smoother finish.
- Adjust sugar to taste: Add more powdered sugar for a thicker frosting, less if you prefer it softer.
How to Use Raspberry Buttercream Frosting
- Frost vanilla, chocolate, lemon, or almond cakes.
- Pipe onto cupcakes for a stunning presentation.
- Fill sandwich cookies or macarons.
- Spread between cake layers for added fruity flavor.
- Pair with fresh raspberries or white chocolate decorations.
Storage Tips
- At room temperature: Safe for up to 1 day (if your kitchen isn’t too warm).
- Refrigerator: Store in an airtight container for up to 5 days. Let it come to room temperature and rewhip before using.
- Freezer: Freeze for up to 1 month. Thaw overnight, bring to room temp, and rewhip.
Raspberry buttercream frosting is a sweet, fruity twist on classic buttercream that instantly elevates any dessert. Its beautiful pink color, creamy texture, and balanced flavor make it a favorite for both everyday baking and special occasions.
