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.
If you're looking for more recipes using fresh raspberries, check out my raspberry & white chocolate muffins or my favorite raspberry baked oats.
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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.
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.
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.
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:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Fresh Raspberry Buttercream Frosting
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
Anonymous says
Anonymous says
This worked exactly as written, thanks!
Anonymous says
Anonymous says
Anonymous says