Fresh raspberry buttercream is a dreamy addition to any cake or cupcake, offering a balance of sweetness and tanginess with a gorgeous natural pink hue. This frosting is easy to make and perfect for adding a touch of elegance to your baked goods.
Why You’ll Love This Recipe
Bursting with natural raspberry flavor from real fruit.
A beautiful, soft pink color that doesn’t rely on artificial dyes.
Perfectly creamy and fluffy, ideal for piping or spreading.
Versatile—pairs wonderfully with chocolate, vanilla, or lemon cakes.
Simple ingredients and quick preparation for a gourmet result.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup fresh raspberries (or thawed frozen raspberries)
1 cup unsalted butter, softened
4 cups powdered sugar, sifted
1 teaspoon vanilla extract
Directions
Prepare Raspberry Puree: Mash the raspberries in a bowl and push them through a fine sieve to remove the seeds. You should end up with about 3–4 tablespoons of smooth raspberry puree. Set this aside.
Cream the Butter: In a large mixing bowl, beat the softened butter with an electric mixer on medium speed for about 2 minutes, until it’s smooth and creamy.
Add Sugar and Vanilla: Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Once all the sugar is incorporated, mix in the vanilla extract.
Incorporate Raspberry Puree: Slowly add the prepared raspberry puree, one tablespoon at a time. Beat the mixture until it’s fully combined, smooth, and fluffy.
Adjust Consistency: If the frosting feels too thin, add more powdered sugar. If it’s too thick, add a teaspoon of milk or cream to achieve your desired consistency.
Servings and Timing
Servings: This recipe makes enough frosting to cover a two-layer 8-inch cake or approximately 24 cupcakes.
Prep Time: 10 minutes
Variations
Berry Blend Buttercream: Mix in a combination of raspberries, strawberries, and blueberries for a mixed berry twist.
Citrus Boost: Add a teaspoon of fresh lemon or orange zest for a bright, zesty flavor.
Extra Sweet: Enhance the sweetness by adding a tablespoon of honey or raspberry jam.
Vegan Option: Substitute the butter with vegan butter and ensure the powdered sugar is vegan-friendly.
Food Coloring: If you want a more vibrant pink, a drop of food coloring can amplify the hue.
Storage/Reheating
Store the raspberry buttercream in an airtight container in the refrigerator for up to 1 week. When ready to use, let the frosting sit at room temperature until softened, then re-whip it with an electric mixer to restore its fluffy texture. For longer storage, freeze the buttercream for up to 3 months and thaw in the fridge overnight before re-whipping.
Related Recipes:
- Peanut Butter Frosting
- Raspberry Cake with Lemon Buttercream
- Buttercream Icing for Cupcakes (Vanilla and Chocolate)
FAQs
How do I make the frosting smoother?
To achieve a perfectly smooth consistency, ensure the butter is fully softened before beating, and sift the powdered sugar to remove any lumps.
Can I use frozen raspberries?
Yes, thaw frozen raspberries completely and strain them to remove excess liquid before mashing and straining the seeds.
Why is my buttercream too thin?
If the frosting is too thin, add more powdered sugar a tablespoon at a time until it thickens. Chilling the frosting for 10–15 minutes can also help.
Can I pipe this buttercream?
Absolutely! This buttercream is creamy and stable, making it ideal for piping onto cupcakes or decorating cakes.
What cakes pair best with raspberry buttercream?
This frosting complements chocolate, vanilla, lemon, or almond-flavored cakes beautifully.
Conclusion
Fresh raspberry buttercream is a simple yet elegant way to elevate your baking. Its luscious texture, vibrant flavor, and natural pink color make it a show-stopping addition to any dessert. Whether you’re frosting cupcakes for a casual gathering or decorating a special occasion cake, this recipe is sure to impress. Give it a try, and enjoy the sweet tangy goodness.
📖 Recipe:
Print
Fresh Raspberry Buttercream
- Total Time: 10 minutes
- Yield: Frosts a two-layer 8-inch cake or 24 cupcakes
- Diet: Vegetarian
Description
Indulge your taste buds with this creamy, tangy, and naturally pink fresh raspberry buttercream. Perfect for cakes, cupcakes, or any baked goods, this frosting is made with real raspberries, delivering bold flavor and elegance without artificial colors. Whip up this easy recipe to take your desserts to the next level!
Ingredients
1/2 cup fresh raspberries (or thawed frozen raspberries)
1 cup unsalted butter, softened
4 cups powdered sugar, sifted
1 teaspoon vanilla extract
Instructions
- Prepare Raspberry Puree: Mash raspberries in a bowl and strain through a fine sieve to remove seeds. You should have 3–4 tablespoons of puree.
- Cream Butter: Beat softened butter in a mixing bowl with an electric mixer for 2 minutes until creamy.
- Add Sugar and Vanilla: Gradually mix in powdered sugar, one cup at a time, followed by the vanilla extract.
- Mix Raspberry Puree: Add raspberry puree one tablespoon at a time, blending until smooth and fluffy.
- Adjust Consistency: Add powdered sugar if too thin or a teaspoon of milk if too thick to achieve desired texture.
Notes
For a smoother buttercream, ensure butter is fully softened and powdered sugar is sifted.
Store leftovers in an airtight container in the fridge for up to 1 week or freeze for up to 3 months. Re-whip before using.
Pairs beautifully with chocolate, vanilla, lemon, or almond cakes.
- Prep Time: 10 minutes
- Category: Frosting
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: Frosts a two-layer 8-inch cake or 24 cupcakes
