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–+ servings
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.
5 from 6 votes
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Prep Time 15 minutes
Total Time 15 minutes
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
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