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.
Ingredients
1 cup unsalted butter, softened
2 cups fresh or frozen raspberries
4 cups powdered sugar
1 teaspoon vanilla extract
1 pinch salt
Instructions
1. Blend the raspberries in a blender or food processor until smooth. Strain through a fine mesh sieve to remove seeds. Set aside the seedless puree.
2. In a mixing bowl, beat the butter using a stand mixer or hand mixer on medium speed until pale and fluffy, about 3-5 minutes.
3. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
4. Add 2-3 tablespoons of the strained raspberry puree and vanilla extract. Beat until smooth and evenly pink.
5. Adjust consistency by adding more powdered sugar if needed. Whip on high speed for 30 seconds to finish.
6. If the frosting is too soft, refrigerate for 10–15 minutes before using.
Notes
Use room temperature butter for the fluffiest texture.
Straining the raspberries is a must—seeds can ruin the smoothness.
For more vibrant color and flavor, add extra puree gradually, adjusting sugar as needed.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Frosting
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 2 tbsp
- Calories: 180
- Sugar: 20g
- Sodium: 25mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 0g
- Cholesterol: 30mg
Keywords: raspberry, buttercream, frosting, cupcakes, cakes