Raspberry Buttercream Frosting

Save this recipe on:

Raspberry buttercream frosting is one of those delightful creations that never fails to impress. I’ve used it to top everything from simple vanilla cupcakes to rich chocolate cakes, and it always steals the show. The bright berry flavor, the gorgeous pink hue, and the creamy, whipped texture make it a perfect companion for both casual bakes and celebration-worthy desserts.

What I love most is how it strikes the perfect balance between fruity and sweet. Fresh raspberries bring a natural tartness that cuts through the sugar, making each bite feel lighter and more refreshing. Plus, it’s surprisingly easy to make—even if you’re not a seasoned baker, you’ll be able to whip this up with no trouble.

Why You’ll Love This Raspberry Buttercream Frosting

This frosting isn’t just pretty to look at; it’s packed with flavor. The real raspberries give it a fresh, vibrant taste that artificial flavorings can’t match. It’s silky, pipeable, and holds its shape beautifully, making it perfect for decorating. Whether you’re hosting a brunch, planning a birthday party, or just want to elevate your dessert game, this frosting delivers both looks and taste.

---

What Kind of Raspberries Should I Use?

You can use either fresh or frozen raspberries, depending on what’s available. Fresh raspberries are ideal for a more intense, natural flavor and a slightly firmer texture when cooked down into a puree. Frozen raspberries work just as well; just make sure to thaw and strain them to remove excess water and seeds.

---

Options for Substitutions

• Butter: You can use vegan butter if you want to make this dairy-free. Just choose one with a high fat content for the best consistency.
• Raspberries: Try strawberries, blackberries, or even blueberries as alternatives for different berry buttercreams.
• Powdered Sugar: While traditional powdered sugar gives the best texture, a sugar substitute like powdered erythritol can work for a lower-sugar version.
• Vanilla Extract: Almond extract or lemon zest can be swapped in for a twist on the flavor profile.

---

Ingredients for this Raspberry Buttercream Frosting

• Unsalted Butter: This forms the creamy base of the frosting. It must be at room temperature to whip properly and create a light, fluffy texture.
• Fresh or Frozen Raspberries: The star ingredient. They add natural tartness, color, and flavor. Cooked into a puree to eliminate seeds and excess liquid.
• Powdered Sugar (Confectioners’ Sugar): Sweetens and stabilizes the frosting. It also helps achieve a smooth, pipeable consistency.
• Vanilla Extract: Enhances the raspberry flavor with a warm, subtle depth.
• Salt: Just a pinch to balance the sweetness and bring out the fruit flavor.

---

Step 1: Make the Raspberry Puree

Place the raspberries in a small saucepan over medium heat. Cook until they break down and become syrupy. Strain the mixture through a fine mesh sieve to remove seeds, pressing to extract all the juice. Let the puree cool completely.

---

Step 2: Beat the Butter

In a large mixing bowl, beat the unsalted butter using a hand mixer or stand mixer with a paddle attachment on medium-high speed for 3-5 minutes. The butter should become pale and creamy, forming the perfect base for the frosting.

---

Step 3: Add Powdered Sugar Gradually

Reduce the mixer speed to low and add powdered sugar one cup at a time. Beat until fully incorporated after each addition. This helps prevent clumping and ensures a silky-smooth finish.

---

Step 4: Pour in Raspberry Puree and Vanilla Extract

Slowly add the cooled raspberry puree to the butter-sugar mixture. Mix on medium speed until everything is well combined. Add the vanilla extract and continue mixing for another minute.

---

Step 5: Adjust Consistency

Check the texture. If it’s too thick, add a teaspoon of milk or cream. If it’s too thin, add more powdered sugar, a tablespoon at a time. You want a firm but spreadable consistency.

---

Step 6: Whip Until Fluffy

Increase the mixer speed to high and beat the frosting for 2-3 more minutes. This final whip introduces air into the frosting, making it incredibly light and easy to pipe.

---

Step 7: Use or Store

Use the raspberry buttercream immediately to frost cupcakes, cakes, or cookies. If you’re not using it right away, store it in an airtight container in the refrigerator.

---

How Long to Prepare Raspberry Buttercream Frosting

Making raspberry buttercream frosting is a quick process, taking about 20 to 30 minutes in total. Preparing the raspberry puree takes the most time, especially if you’re using fresh raspberries, but it’s absolutely worth the effort.

• Raspberry Puree Prep: 10–15 minutes to cook down and strain.
• Mixing the Frosting: 10–15 minutes depending on mixer speed and desired fluffiness.

If you’re well-organized, you can prep the puree ahead of time and refrigerate it, shaving off those initial minutes when you’re ready to make the frosting.

---

Tips for Perfect Raspberry Buttercream Frosting

• Make sure the butter is softened to room temperature. Cold butter won’t whip properly.
• Strain the raspberry puree well to avoid seeds or watery texture.
• Add the puree gradually to avoid breaking the emulsion of the frosting.
• Beat on high at the end for a light, fluffy consistency.
• Use a piping bag for a professional finish, especially if you’re decorating cupcakes.

---

Watch Out for These Mistakes While Cooking

• Adding warm puree: This can melt the butter and ruin the frosting texture.
• Overmixing after puree: Can make the frosting runny or grainy.
• Skipping the straining step: Leaves seeds in your frosting, which affects texture and piping.
• Using too much puree: Will water down the frosting and make it too loose.
• Not tasting as you go: Always taste and adjust for balance between sweetness and tartness.

---

What to Serve With Raspberry Buttercream Frosting?

1. Chocolate Cupcakes

The rich cocoa base pairs beautifully with the fruity sweetness of the raspberry frosting.

2. Lemon Cake

Bright lemon flavors are elevated by the tart contrast of raspberries.

3. Vanilla Bean Scones

A smear of raspberry buttercream on scones takes your brunch game to another level.

4. Sugar Cookies

Spread or pipe this frosting onto cookies for a gorgeous, bakery-style look.

5. Macarons

Use it as a filling for raspberry, lemon, or almond-flavored macarons.

---

Storage Instructions

If you’re not using the frosting immediately, transfer it to an airtight container and store it in the refrigerator for up to 5 days. Before using, bring it back to room temperature and re-whip to restore the fluffy texture.

For longer storage, raspberry buttercream can be frozen for up to 2 months. When ready to use, thaw it in the fridge overnight, then let it sit at room temperature for 30–60 minutes and re-whip thoroughly before piping or spreading.

---

Estimated Nutrition

Per serving (based on 2 tablespoons):

• Calories: 210
• Fat: 14g
• Saturated Fat: 8g
• Carbohydrates: 22g
• Sugar: 21g
• Protein: 0g
• Sodium: 45mg
• Fiber: 0.5g

---

Frequently Asked Questions

How do I keep the frosting from curdling?

Make sure all ingredients are at room temperature. Cold puree or butter can cause the frosting to separate.

Can I use raspberry jam instead of puree?

Yes, but use a high-quality jam with minimal sugar. Reduce the powdered sugar slightly to balance the sweetness.

Is it pipeable?

Absolutely! This buttercream holds shape well for piping roses, swirls, or any decorative elements.

Can I color it more pink?

Sure! While the raspberries give it a natural hue, you can add a drop or two of pink gel food coloring for a more vibrant tone.

Can I make it dairy-free?

Yes, just use a high-fat vegan butter substitute to maintain texture and consistency.

---

Conclusion

Raspberry buttercream frosting is one of those recipes that looks stunning and tastes even better. Its fresh, fruity profile adds a burst of flavor to any dessert, and it’s surprisingly easy to make. Whether you’re frosting a cake, dressing up cupcakes, or experimenting with cookies and macarons, this vibrant pink frosting is sure to be a crowd-pleaser. Once you make it from scratch, you’ll never reach for a store-bought version again.

---

Print

Save this recipe on: