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Published: May 20, 2016 · Modified: Jul 4, 2024 by Clara Jane · This post may contain affiliate links · 5 Comments

Fresh Raspberry Buttercream Frosting

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This creamy and fluffy raspberry buttercream frosting is the perfect addition to your favorite cake or cupcake recipe. Fresh berries are full of vibrant raspberry flavor and when added to buttercream frosting they create a beautiful pink color with no added food coloring.      

I love using this homemade frosting to decorate my raspberry vanilla cake and these yummy raspberry chocolate cupcakes! The gorgeous color of the pink frosting is guaranteed to take whatever you are baking to the next level! It is sweet, slightly tart, tangy and perfectly creamy.

A glass bowl filled with pink raspberry buttercream frosting.

If you're looking for more recipes using fresh raspberries, check out my raspberry & white chocolate muffins or my favorite raspberry baked oats.

Jump to:
  • Why you'll love this raspberry frosting
  • Ingredient Notes
  • How to make Raspberry Buttercream Frosting
  • More cake recipes to consider:
  • Recipe

Why you'll love this raspberry frosting

  • Simple ingredients. This delicious raspberry frosting recipe only requires a few simple ingredients along with the fresh raspberries.
  • Versatile. 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 real raspberry flavor balances out the sweetness of the frosting perfectly.
A chocolate cupcake topped with raspberry buttercream frosting.

Ingredient Notes

  • Butter. Buttercream frosting starts with unsalted butter. It should be of good quality and at room temperature for the best results. 
  • 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. 
  • Milk. I use whole milk to make my buttercream. Adjust the amount of milk you add to achieve your desired consistency.
  • Raspberries. Raspberry puree is the key ingredient to all the yummy flavor in this frosting so be sure to use ripe, good quality fruit for best results. 
  • Vanilla extract. The vanilla enhances and balances the flavor of this creamy frosting.
Easy Raspberry Buttercream - A delicious fresh buttercream that is perfect for any cake or cupcakes. Easy to make and creates a beautiful natural colour.

How to make Raspberry Buttercream Frosting

  • STEP ONE - Place the softened butter in the bowl of a stand mixer. Using the paddle attachment, beat the butter on medium speed until becomes lighter in color, about 5 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, another 5 minutes.
  • STEP THREE - Once light and fluffy, add the vanilla extract, milk, and pureed raspberries and continue to whisk until well combined. The raspberries will create a beautiful color.
  • STEP FOUR - Adjust the milk or powdered sugar quantity until your preferred consistency is achieved and then use as desired.
Raspberry frosting in a mixing bowl with a whisk.

Storage

If you won't be using the raspberry frosting right away, place it in an airtight container in the refrigerator.  You can store it in the refrigerator for up to one week.  When you're ready to use the frosting, let it sit at room temperature for one hour then beat it with an electric mixer to make it creamy again.

If you want to freeze it for later use, place it in an airtight container and freeze up to three months.  Thaw the frosting overnight in the refrigerator and beat with an electric mixer before using.

More cake recipes to consider:

  • Easy Strawberry Lemon Sheet Cake
  • cropped-Butterscotch-Bundt-Cake-3-of-8-1.jpg
    Butterscotch Caramel Cake
  • The BEST Biscoff Mug Cake
  • cropped-Carrot-Apple-Loaf-3.jpg
    Carrot & Apple Loaf with Cream Cheese Frosting

If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.

Recipe

A glass bowl filled with raspberry buttercream frosting.

Fresh Raspberry Buttercream Frosting

This easy raspberry buttercream frosting recipe is creamy and fluffy and has a beautiful natural pink color and tart flavor from delicious fresh raspberries.
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5 from 6 votes
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Prep Time 15 minutes mins
Total Time 15 minutes mins
Servings 24
Calories/serving 239 kcal

Ingredients

  • 1 Cup Raspberries
  • 2 Cups Butter room temperature
  • 4 ½ Cups Powdered Sugar sifted
  • 2 teaspoon Milk
  • 1 teaspoon Vanilla Extract

Instructions 

  • Add the raspberries to a high speed blender. Puree them until they are smooth. Strain through a fine mesh strainer to remove the seeds. Set aside.
    1 Cup Raspberries
  • Add the softened butter to the bowl of a stand mixer. Beat with the paddle attachment on medium speed until smooth and creamy, about 5 minutes. Scrape down the sides of the bowl.
    2 Cups Butter
  • Turn the mixer to low speed. Add the sifted powdered sugar ½ cup at a time and stir until the dry ingredients are incorporated. Change to the whisk attachment and beat for about 5 minutes on medium high speed. It should be light in color and fluffy.
    4 ½ Cups Powdered Sugar
  • Add the vanilla, milk and pureed raspberries and continue to whisk until everything is incorporated and smooth.
    2 teaspoon Milk, 1 teaspoon Vanilla Extract

Notes

NOTE: Nutrition info is based on 24 servings, since this batch of frosting will be enough for 24 cupcakes.  If you use it only a layer cake, you may have less servings resulting in higher calories/fat, etc.  This is just a general guideline.
STORAGE: Store fully mixed frosting in an airtight container in the refrigerator for up to 1 week.  Bring to room temperature and mix well before using.
FREEZING: Place frosting in a freezer safe container and store for up to 3 months.  When ready to use, thaw the frosting overnight in the refrigerator.  Then beat the thawed frosting for a few minutes to make it fluffy again prior to decorating.
HOW TO USE: This recipe is enough to frost a 3 layer 6-inch cake, a 2 layer 8-inch cake, 24 cupcakes or a single 9x13 sheet cake.

Nutrition

Serving: 0gCalories: 239kcalCarbohydrates: 24gProtein: 0.2gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 43mgSodium: 129mgPotassium: 14mgFiber: 0.3gSugar: 24gVitamin A: 502IUVitamin C: 1mgCalcium: 7mgIron: 0.1mg
Tried this recipe?Let us know how it was in the comments below

Reader Interactions

Comments

  1. Anonymous says

    July 04, 2024 at 5:35 pm

    5 stars

    Reply
  2. Anonymous says

    July 05, 2024 at 10:10 pm

    5 stars
    This worked exactly as written, thanks!

    Reply
  3. Anonymous says

    July 06, 2024 at 6:53 am

    5 stars

    Reply
  4. Anonymous says

    July 07, 2024 at 12:31 am

    5 stars

    Reply
  5. Anonymous says

    July 09, 2024 at 9:31 am

    5 stars

    Reply

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Hi, I'm Tiffany! I'm a lifelong baker and lover of dessert. I can't wait to share all of my favorite recipes with you!

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