A tasty and easy Raspberry Buttercream Frosting recipe that is perfect for frosting any cake or cupcake. This creamy and fluffy raspberry buttercream has a beautiful natural color and flavor from the delicious fresh raspberries.
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Can I add raspberries to buttercream?
Yes! Fresh raspberries are full of tangy, berry flavor that works so well when added into a sweet, creamy buttercream. Raspberry buttercream is easy to make and use and is delicious when paired with all sorts of different flavors and textures.
Raspberry frosting is guaranteed to take whatever you are baking to the next level! It is sweet, slightly tart and tangy, and rich and creamy. Everything you could want from a buttercream!
Why you'll love this recipe
- Simple ingredients. This buttercream recipe only requires a few pantry staple ingredients along with the fresh raspberries.
- Versatile recipe. You can use this buttercream to top all sorts of different baked goodies, from cupcakes to cakes to loaves. It is also delicious when used to fill sandwich cookies!
- Soft and creamy. This frosting is the perfect light and fluffy texture that can be used for filling, piping, and topping.
- Not too sweet. The fresh, tangy raspberries used in this buttercream recipe balance out the sweetness of the frosting perfectly.
How to use Raspberry Buttercream
Raspberry buttercream is very versatile and can be used for a variety of different uses. This buttercream recipe is perfect to pipe and top all sorts of cupcakes, it is soft enough to frost and fill cakes, and it pairs well with many different flavors.
I've used it to frost my Chocolate and Raspberry Cupcakes, Soft Vanilla Cake, and Zesty Lemon Cupcakes and it worked really well each time!
Ingredients needed:
- Butter. Buttercream frosting starts with butter. It should be of good quality and at room temperature for the best results. (A helpful Tip: You can bring butter to room temperature by microwaving it at five-second intervals until it reaches room temperature.)
- Powdered sugar. Powdered sugar makes buttercream frosting stiff enough to pipe and spread, and it is what makes it the perfect sweetness. You can add more powdered sugar to this recipe to make the buttercream stiffer or less if you want it to be looser. (A Helpful Tip: If your powdered sugar has lumps in it which occur from moisture, sifting it first will ensure a smooth buttercream.)
- Milk. I use whole milk to make my buttercream. Adjust the amount of milk you add to achieve your desired consistency.
- Raspberries. The key ingredient to all the yummy flavour in this frosting so be sure to use ripe, good quality fruits for best results. (A Helpful Tip: If you do not have fresh raspberries, you can use frozen ones. Bring them to room temperature first though by leaving them in the refrigerator for at least four hours.)
- Vanilla extract. The vanilla enhances and balances the flavor of this creamy frosting.
How to make Fresh Raspberry Buttercream
STEP ONE
Place the butter in the bowl of a stand mixer. Using the paddle attachment, cream the butter until becomes lighter in color (about 5 - 7 minutes).
STEP TWO
Mix in the powdered sugar a little at a time and then change to the whisk attachment and whisk the mixture on high speed until light and fluffy (about 3 - 5 minutes).
STEP THREE
Once light and fluffy, add the vanilla extract, milk, and raspberries and continue to whisk until well combined. The raspberries will start breaking apart as the buttercream is mixed creating a beautiful raspberry red color.
STEP FOUR
Adjust the milk or powdered sugar quantity until your preferred consistency is achieved and then use as desired.
Does Raspberry Frosting Need to Be Refrigerated?
You can leave raspberry buttercream on the counter at room temperature for up to three days. But if you aren’t using the frosting right away, store it in an airtight container in the fridge for up to a week or in the freezer for up to a month.
Bring the frozen frosting to room temperature by placing it in the refrigerator overnight and then leaving it on a counter for a few hours. You will then need to re-whip it before using it.
Easy Raspberry Buttercream Frosting
A tasty and easy Raspberry Buttercream Frosting recipe that is perfect for frosting any cake or cupcake. This creamy and fluffy raspberry buttercream has a beautiful natural color and flavor from the delicious fresh raspberries.
Ingredients
- 500g butter, room temperature
- 4 - 5 cups powered sugar, sifted
- 1 cup fresh raspberries
- 2 - 3 teaspoon milk
- 1 teaspoon vanilla extract
Instructions
- Place the butter in the bowl of a stand mixer. Using the paddle attachment, cream the butter until becomes lighter in color (about 5 - 7 minutes).
- Mix in the powdered sugar a little at a time and then change to the whisk attachment and whisk the mixture on high speed until light and fluffy (about 3 - 5 minutes).
- Once light and fluffy, add the vanilla extract, milk, and raspberries and continue to whisk until well combined. The raspberries will start breaking apart as the buttercream is mixed creating a beautiful raspberry red color.
- Adjust the milk or powdered sugar quantity until your preferred consistency is achieved and then use as desired.
Notes
Storing the buttercream
You can leave raspberry buttercream on the counter at room temperature for up to three days. But if you aren’t using the frosting right away, store it in an airtight container in the fridge for up to a week or in the freezer for up to a month.
Bring the frozen frosting to room temperature by placing it in the refrigerator overnight and then leaving it on a counter for a few hours. You will then need to re-whip it before using it.
I hope you love this Easy Raspberry Buttercream Frosting recipe as much as I do! And if you want to see more of my food adventures, follow me on Instagram or Facebook.
More Raspberry Recipes You Might Like:
- 5-INGREDIENT RASPBERRY SMOOTHIE BOWL
- VANILLA RASPBERRY PANNA COTTA
- MATCHA AND RASPBERRY CHIA PUDDING
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