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!
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 cups
- 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