Name: Raspberry Buttercream Frosting
Prep time: 15 min
Cook time: PT-491100H25M23S
Total time: 15 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 2 cups fresh or frozen raspberries; 4 cups powdered sugar; 1 teaspoon vanilla extract; 1 pinch salt

Fluffy, fruity, and flawlessly pink—this Raspberry Buttercream Frosting is pure elegance in a bowl. It’s the kind of frosting that turns an ordinary dessert into a showstopper, with its silky texture and naturally vibrant hue. Whether you’re topping cupcakes, layering a cake, or adding a twist to cookies, this frosting adds both flavor and flair.

What makes it especially irresistible is the balance between the sweet buttercream and the tangy punch of real raspberries. You don’t need food coloring or artificial flavorings to make this frosting pop—it’s all about the berries. This recipe is easy enough for beginners but delivers professional-level results.

Preparation Phase & Tools to Use

To create the perfect Raspberry Buttercream Frosting, having the right tools makes all the difference:

Stand Mixer or Electric Hand Mixer: This is key for whipping the butter until light and fluffy, creating the signature airy buttercream texture. A stand mixer with a paddle or whisk attachment gives you the most consistent results.
Fine Mesh Sieve: Essential for straining raspberry puree. You want all the bold flavor and color without any seeds messing with the smoothness of the frosting.
Food Processor or Blender: Used to puree the raspberries thoroughly before straining. A smooth puree ensures the flavor is evenly distributed.

Rubber Spatula: Perfect for scraping down the sides of the mixing bowl and ensuring every bit of butter and sugar gets fully incorporated.
Measuring Cups and Spoons: Precision is key with buttercream—especially with powdered sugar and liquid ratios.

With these tools, you’ll be ready to craft a frosting that’s not only delicious but beautifully smooth and spreadable.

Ingredients for the Raspberry Buttercream Frosting

Unsalted Butter: The creamy base of your buttercream. Room temperature butter ensures a fluffy and light texture when whipped.
Fresh or Frozen Raspberries: The star of the show! Raspberries provide that natural tartness and vibrant pink color.
Powdered Sugar: Sweetens and thickens the frosting to a perfect consistency. It blends smoothly without any grittiness.

Vanilla Extract: Adds depth and rounds out the flavor profile, enhancing the raspberry notes.
Pinch of Salt: Just enough to balance the sweetness and make the berry flavor shine.

How To Make the Raspberry Buttercream Frosting

Step 1: Puree the Raspberries

Blend the raspberries in a food processor or blender until smooth. Then, press the puree through a fine mesh sieve to remove all seeds. Set the seedless puree aside.

Step 2: Whip the Butter

In a large mixing bowl, beat the unsalted butter using a stand or hand mixer on medium speed for about 3-5 minutes. The butter should look pale and fluffy.

Step 3: Add Sugar Gradually

Lower the mixer speed and slowly add powdered sugar, one cup at a time. Mix well after each addition to avoid lumps and to keep the texture light.

Step 4: Mix in Raspberry Puree and Vanilla

Add 2-3 tablespoons of the strained raspberry puree and vanilla extract. Beat again until the frosting is fully pink and smooth. Add more puree for stronger color and flavor, but adjust powdered sugar as needed to maintain consistency.

Step 5: Final Whip and Adjust

Give the frosting one final whip on high for 30 seconds to a minute. If it feels too soft, chill it for 10-15 minutes before piping or spreading.

Serving and Storing Raspberry Buttercream Frosting

This frosting pairs beautifully with chocolate, vanilla, almond, or lemon cakes and cupcakes. Use it as a filling between cake layers or pipe elegant rosettes on top of cookies.

Store any leftovers in an airtight container in the refrigerator for up to 5 days. When ready to reuse, let it sit at room temperature and re-whip to restore its silky texture. You can also freeze it for up to a month—just thaw and beat it smooth before using.

Frequently Asked Questions

How do I make the frosting thicker?

Add more powdered sugar, a tablespoon at a time, until the desired consistency is reached.

Can I use raspberry jam instead of fresh raspberries?

Yes, but make sure it’s seedless and reduce added sugar, as jam is sweeter than puree.

Why is my buttercream separating?

It could be due to butter that’s too soft or too much liquid. Chill the frosting for a bit, then whip again.

Can I make this frosting ahead of time?

Absolutely. Store it in the fridge and re-whip before using.

Is this frosting good for piping?

Yes! It holds its shape well, especially after a short chill. Great for rosettes and swirls.

Can I double the recipe?

Yes, just keep your mixer large enough to handle the volume.

Want More Frosting Ideas with a Twist?

If you love this raspberry buttercream, check out these creative takes from Life With Olivia:

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And let me know in the comments how yours turned out. Did you go heavy on the raspberries? Did you try it with a white chocolate cake?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Raspberry Buttercream Frosting

Author: Olivia McKenney
Total Time: 15 minutes
Yield: Frosts 12–18 cupcakes or 1 layered 8-inch cake

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Description

This Raspberry Buttercream Frosting is light, creamy, and naturally pink—made with real raspberries for a bright and tangy finish. Perfect for cakes, cupcakes, cookies, and special occasion bakes. It’s a frosting that looks as good as it tastes, with no artificial flavors or colors.