Description
This delicious raspberry buttercream is perfect for cakes and cupcakes.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup fresh or frozen raspberries
- 3–4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Place raspberries in a saucepan over medium heat and cook until they break down. Strain through a sieve to remove seeds, then cool completely.
- Beat the softened butter in a large mixing bowl until light and creamy, about 3–5 minutes.
- Gradually add powdered sugar, one cup at a time, mixing on low to combine.
- Pour in the cooled raspberry puree and vanilla extract, mixing until smooth and fully incorporated.
- Adjust consistency by adding more powdered sugar or a small amount of cream/milk if needed.
- Whip on high speed for 2–3 minutes until fluffy and light.
- Use immediately or store in the fridge in an airtight container.
Notes
- This frosting can be made a day in advance and stored in the refrigerator.
- Bring to room temperature and re-whip before using.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 45g
- Sodium: 100mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg