This homemade Raspberry Buttercream frosting will lend a fruity kick to any baked goods! Naturally colored with a puree of either fresh or frozen raspberries, this buttercream recipe belongs in your baking repertoire!
Tell me I’m not the only one who – deep into my 30s – still licks the spoon when I make batters & frostings?
There’s something incredibly nostalgic and comforting in that simple action. Even with cookie dough, I have to leave myself a tiny bit in the bowl to nibble before I do the dishes.
So, maybe batters and doughs aren’t the best habits to encourage.
But I wouldn’t be against eating this raspberry frosting just like ice cream. Who needs cake?
This page includes step by step instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post.
I’m a sucker for raspberries, and there is a ton of sweet-tart berry flavor in this otherwise sweet American buttercream.
AND let’s not ignore the fact that this buttercream recipe is naturally flavored and colored! That’s right, there’s zero food coloring in this dreamy pink frosting – you don’t need any at all.
The vibrant pink hue of this frosting is as visually appealing as it is delicious, making it an ideal choice for special occasions, birthdays, or any day you feel like treating yourself.
I know – you’re definitely making this buttercream. Now all that’s left is to decide…
What to use raspberry frosting on?
Well, aside from my suggestion of just eating with a spoon? Try it on one of these sweet treats:
- Vanilla Cupcakes
- Chocolate Cupcakes
- Brownies
- As icing for a cake
- On top of or between Lemon Sugar Cookies
Ingredients
- Raspberries – either fresh or frozen work in the puree that makes up the base of this frosting.
- Water – practically free.
- Butter – unsalted and softened to room temperature, just make sure it’s not too soft or it will affect the texture of the frosting.
- Powdered sugar
- Heavy whipping cream – this is not an essential ingredient, and it can be left out (or substituted with milk if you just want to thin out the frosting a bit) I just like to add some to make my buttercreams fluffy and light.
- Vanilla extract – you could also use almond or even raspberry extract if you want an even stronger punch of berry flavor.
- Salt
How to make raspberry buttercream frosting
- Make raspberry puree. Place the raspberries and water in a small saucepan set over medium heat and bring it to a boil. Cook for 4-5 minutes, stirring & mashing the berries often, until the liquid boils out and all that’s left is a puree. Remove the pan from the heat – you can strain the seeds if you’d like to – and allow it to cool completely.
- Whip the buttercream base. In a large bowl or in a stand mixer fitted with a whisk, whip the butter for 3-4 minutes until it’s light and fluffy. Add 1 cup of powdered sugar and whip until the mixture is just blended.
- Make it raspberry! Add in 2 tablespoons of the raspberry puree and the vanilla. Beat until the mixture is just combined. Repeat two more times with the remaining powdered sugar and raspberry puree, alternating between the two.
- Make it fluffy! Add the heavy cream in a slow drizzle. When the mixture is mostly combined, scrape down the bowl. Whip 4-5 more minutes on medium-high speed, or until the buttercream is light and fluffy.
Baker’s Tips
- This buttercream recipe yields about 2 1/2 cups of frosting. This is enough to frost 12-16 cupcakes, or fill and frost a 6-inch layer cake or a 9×13 sheet cake. Double the recipe for an 8- or 9-inch layer cake, which will leave plenty for decorating.
- If you don’t want to make your own raspberry puree: you can use seeded or seedless raspberry jam. Use a bit less than you would the puree, and keep an eye on the consistency of the final product. You may need to add a bit less cream or more sugar, since the jam is a bit wetter.
- To store this buttercream: transfer it to an airtight container. Press a piece of plastic wrap against the surface of the buttercream to prevent a skin from forming on top. Seal the container, then place the container in the refrigerator or freezer, depending on your storage wishes. Raspberry buttercream can be stored in the refrigerator for 5-7 days, or in the freezer for 2-3 months. When you’re ready to use the buttercream, allow it to sit at room temperature for about 30-60 minutes to soften.
More desserts starring the raspberry!
HELPFUL KITCHEN TOOLS FOR MAKING RASPBERRY BUTTERCREAM:
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Raspberry Buttercream
Ingredients
- 1 cup raspberries fresh or frozen
- 3 tablespoons water
- 1 cup unsalted butter softened
- 3-3 ½ cups powdered sugar
- 3 tablespoons heavy whipping cream cold
- 1 ½ teaspoons vanilla extract
- Pinch kosher salt
Instructions
- Place raspberries and water in a small saucepan over medium heat and bring to a boil, stirring & mashing berries often, until the liquid boils out and all that’s left is a puree, about 5 minutes. Remove from heat and cool completely. Strain seeds if desired – I left them in.
- In a large bowl with a hand mixer or in a stand mixer fitted with a whisk, whip butter until light and fluffy, 3-4 minutes. Add 1 cup powdered sugar and whip until just blended.
- With the mixer on low, add in 2 tablespoons raspberry puree and vanilla extract and mix until just combined. Repeat 2 more times with the remaining powdered sugar and raspberry puree, mixing until just combined.
- Slowly add the heavy cream. When the mixture is mostly combined, turn off the mixer and scrape down the bowl. Add the salt.
- Turn the mixer to medium-high speed and whip 4-5 minutes or until mixture is light and fluffy.
- Use immediately, or cover and store in the refrigerator for up to 7 days. To use from refrigerator, allow the buttercream to come to room temperature, then beat on low speed until it is smooth. Use as needed.
Notes
- This buttercream recipe yields about 2 1/2 cups of frosting. This is enough to frost 12-16 cupcakes, or fill and frost a 6-inch layer cake or a 9×13 sheet cake. Double the recipe for an 8- or 9-inch layer cake, which will leave plenty for decorating.
- If you don’t want to make your own raspberry puree: you can use seeded or seedless raspberry jam. Use a bit less than you would the puree, and keep an eye on the consistency of the final product. You may need to add a bit less cream or more sugar, since the jam is a bit wetter.
- To store this buttercream: transfer it to an airtight container. Press a piece of plastic wrap against the surface of the buttercream to prevent a skin from forming on top. Seal the container, then place the container in the refrigerator or freezer, depending on your storage wishes. Raspberry buttercream can be stored in the refrigerator for 5-7 days, or in the freezer for 2-3 months. When you’re ready to use the buttercream, allow it to sit at room temperature for about 30-60 minutes to soften.
Jenny says
I used this recipe as a filling for some macarons, and it was perfect! Absolutely delicious!!
Jenny says
I haven’t made this yet, but thanks for the recipe!
I wonder if you have ever looked at your blog on a phone. Just try it out. See if all the ads that are okay on a computer or before you publish are not super annoying on the phone. I had to physically close 3 ads. You don’t want to keep people away from your blog because the ads are so annoying. I will definitely use the recipe, but I may not be back for more.
Samatha says
Do I have to use the heavy whipping cream?
Erica says
Not at all! It just makes the frosting a little smoother and fluffier, so feel free to leave it out if you’d like.
Mia says
Forgot to use the heavy whipping cream and didn’t use as much sugar as stated since I was not looking to pipe with this. Oh my goodness it was delicious! I made it and called my mom to the kitchen right away. I told her, “MOM. This is the most amazing frosting ever!” Thanks for sharing!
lily says
amazing
Lori says
This is absolutely delicious! I did scale back on the sugar as I don’t like things too sweet. I did not strain the seeds and it was just perfect. Tastes best at room temperature. I piped this onto chocolate cupcakes and they were to die for!
Phelicia says
How much sugar did you use
Kristina Heyden says
Can you freeze it?
jen says
this recipe is PHENOMENAL! i doubled the recipe for a cake, but only used half the heavy cream so it would be thicker & more pipeable. it was so delicious and had a strong raspberry flavor. i will come back to this recipe in the future for sure! thank you
Lisa says
Amazing recipe!!!! It’s absolutely perfect on my chocolate cake!!!! Yum!! Thank you for sharing!!
Heather says
This recipe is fantastic!! You will definitely want to save this one! Sooooooo good!
Sue says
Excellent recipe. Turned out perfect. I’ve tried to make frostings with fruit puree in the past and they flopped. Not this one, I followed your directions except that I had no heavy cream so I substituted a teaspoon and a half of sour cream. Used on vanilla funfetti cupcakes for a party and can’t wait to try it on chocolate cake. Thanks for a great recipe!
Holly says
The perfect amount of raspberry sweetness. The perfect consistency. The PERFECT color. Perfect. Just – perfect.
Lisa Schofield says
Best Raspberry buttercream for my chocolate cake!! I get a ton of compliments!!
Erica says
Ohhhh yes, I bet this is amazing on a rich chocolate cake! Thank you so much for the feedback, Lisa – glad to hear you love the recipe! 🙂
Sage says
Mine didn’t work out 🙁 I don’t necessarily think it’s the recipes fault, i added more cream than called for (which i always have to do for buttercream, I think something about the elevation/climate i live in) to get the right consistency, but I guess at some point I added too much even though the consistency was still rather thick, and it ended up curdling. I wouldn’t be so sad if I hadn’t tried to make a double batch for my first attempt at this one😭 tastes delicious though, i bet if made correctly it would be really good. Going to try freeze dried raspberries next time instead though…
Des says
Hi thanks for sharing. Cant wait to make this in a few days for a friends birthday. How many cupcakes will this ice?
Erica says
The recipe yields about 2 1/2 cups of frosting, which is enough to *generously* frost about 12-16 cupcakes. You could probably stretch it further if you like less frosting on your cupcakes, though.
Jj says
Can I use jam instead of making a puree?
Erica says
I’ve never tried, but I’m sure you could! You may have to adjust the powdered sugar ratio to balance out the extra juiciness from the pectin in the jam, but it’s worth a shot!
Emily says
Any tips to make it more tangy? I added a small amount of lemon extract and that seemed to help. Raspberries have a lovely tang that I feel left during this process.
Erica says
I think using a little lemon zest in the final mix, or replacing the water in the puree with lemon juice would do the trick!