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!
Course Ingredient
Cuisine American
Keyword raspberry buttercream
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Total Time 20 minutesminutes
Servings 2.5cups
Calories 1398kcal
Author Erica
Ingredients
1cupraspberriesfresh or frozen
3tablespoonswater
1cupunsalted butter softened
3-3 ½cupspowdered sugar
3tablespoonsheavy whipping creamcold
1 ½teaspoonsvanilla extract
Pinchkosher 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 9x13 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.