Description
Bright, tangy, and decadently creamy, this Raspberry Buttercream Frosting is the perfect topping for any dessert. Made with fresh raspberries, real butter, and a hint of vanilla, it’s naturally pink and bursting with flavor—ideal for cupcakes, cakes, macarons, and more. Whether you’re looking for a quick breakfast topping idea, an easy recipe to impress guests, or creative dessert inspiration, this frosting brings elegance and bold berry flavor to the table. A must-have for your list of baking essentials and food ideas for any season.
Ingredients
1 cup unsalted butter, softened
1 cup fresh or frozen raspberries
3–4 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
Instructions
1. Place raspberries in a saucepan over medium heat and cook until they break down. Strain through a sieve to remove seeds, then cool completely.
2. Beat the softened butter in a large mixing bowl until light and creamy, about 3–5 minutes.
3. Gradually add powdered sugar, one cup at a time, mixing on low to combine.
4. Pour in the cooled raspberry puree and vanilla extract, mixing until smooth and fully incorporated.
5. Adjust consistency by adding more powdered sugar or a small amount of cream/milk if needed.
6. Whip on high speed for 2–3 minutes until fluffy and light.
7. Use immediately or store in the fridge in an airtight container.
Notes
Always let the raspberry puree cool before mixing to avoid melting the butter.
For smoother frosting, strain the puree thoroughly to remove all seeds.
If storing, re-whip before using to restore fluffy consistency.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Frosting
- Method: Mixed
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 210
- Sugar: 21g
- Sodium: 45mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 0g
- Cholesterol: 40mg