Description
Looking to add a luscious berry twist to your cakes and cupcakes? This Raspberry Buttercream Frosting is the perfect finishing touch. With its naturally vibrant color and tangy-sweet flavor from real raspberries, this easy recipe will quickly become your go-to for elegant desserts. Whether you’re decorating for a birthday or just want a quick frosting fix, this one whips up in minutes and delivers bakery-quality results. Perfect for piping, spreading, or sandwiching between cookies—add this to your collection of quick dessert ideas, party treats, and everyday baking favorites.
Ingredients
1 cup unsalted butter, softened
3–4 cups powdered sugar
1 cup raspberries (fresh or frozen)
1 teaspoon vanilla extract
1 pinch salt
Instructions
1. In a small saucepan, cook the raspberries over medium heat until they break down into a thick puree.
2. Strain the raspberry mixture through a fine mesh sieve to remove the seeds. Let it cool completely.
3. In a large bowl, beat the butter until light and fluffy (about 2–3 minutes).
4. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
5. Add the cooled raspberry puree one tablespoon at a time, mixing thoroughly between each addition.
6. Stir in the vanilla extract and a pinch of salt.
7. Beat for another 1–2 minutes until the frosting is smooth and fluffy.
Notes
For best color and texture, use strained raspberry puree that’s fully cooled before adding it to the buttercream.
If the frosting is too soft, add a little more powdered sugar or chill it slightly before piping.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Frosting
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 210
- Sugar: 24g
- Sodium: 35mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 30mg