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
