A bowl of whipped Raspberry Buttercream

Raspberry Buttercream

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 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 cups
Calories 1398kcal
Author Erica


  • 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


  • 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 3 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.


Calories: 1398kcal | Carbohydrates: 174g | Protein: 1g | Fat: 80g | Saturated Fat: 50g | Cholesterol: 219mg | Sodium: 21mg | Potassium: 94mg | Fiber: 3g | Sugar: 166g | Vitamin A: 2535IU | Vitamin C: 12.5mg | Calcium: 46mg | Iron: 0.4mg