Description
Raspberry Buttercream Frosting is a delicious topping bursting with the sweet-tart flavor of fresh raspberries, perfect for cakes and cupcakes.
Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 1 1/2 cups raspberries (fresh or frozen)
- 3 1/2 to 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice (optional)
- 1/8 teaspoon salt
Instructions
- Prepare the Raspberry Purée: Begin by placing the raspberries in a small saucepan over medium heat. As the raspberries warm, use a spatula to stir and mash them. The goal is to break down the berries, allowing them to release their juices. Continue cooking until the mixture has thickened slightly, which should take a few minutes. Once done, remove the saucepan from the heat and set it aside to cool.
- Strain the Purée: Next, take a fine mesh sieve and strain the raspberry mixture into a bowl. This process is essential to remove the seeds, ensuring your frosting has a smooth and luxurious texture. Let the strained purée cool completely before using it in the frosting.
- Beat the Butter: In a large mixing bowl, beat the room-temperature butter with either a hand mixer or stand mixer for about 2–3 minutes. The butter should become pale and creamy, which is the foundation for a fluffy buttercream frosting.
- Add the Powdered Sugar: Gradually add the sifted powdered sugar to the mixing bowl, one cup at a time. Make sure to beat the mixture well after each addition. This process will help to ensure the sugar combines evenly with the butter.
- Incorporate the Raspberry Purée: Once the powdered sugar is fully mixed into the butter, it’s time to add the cooled raspberry purée. Gradually pour it into the bowl while mixing on medium speed. The amount you add can be adjusted based on your taste preferences for flavor and color.
- Final Flavor Additions: Now, mix in the vanilla extract, lemon juice (if using), and salt. Beat until everything is smooth and fluffy. You should taste a hint of raspberry in your frosting at this point!
- Adjust Consistency: If your frosting turns out too soft, simply add more powdered sugar until you reach your desired consistency. Conversely, if it feels too thick, mix in a teaspoon of milk or cream to loosen it up.
Notes
Allow the raspberry purée to cool completely before mixing with the butter to prevent any curdling issues. If you have leftover frosting, feel free to freeze it for up to 3 months. Just make sure to rewhip it after thawing to regain its fluffy consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Calories: 150 kcal
- Sodium: 35 mg
- Protein: 0.5 g