Raspberry buttercream frosting made with homemade raspberry puree, with a smooth, creamy texture and a fresh berry flavor that makes cakes and cupcakes taste even better.
This raspberry buttercream frosting is a simple American buttercream flavored with real raspberry puree for a natural fruit taste and a beautiful pink color.
It’s perfect for frosting cakes, piping on cupcakes or filling layer cakes, with a stable texture that makes decorating easy.
Why you'll love this recipe
- Real raspberry flavor: Made with homemade raspberry puree for a fresh berry taste and natural color.
- Easy buttercream: A quick American buttercream that comes together with simple ingredients.
- Stable for decorating: Smooth texture that spreads easily and pipes beautiful swirls on cakes and cupcakes.
Ingredients you need
You only need a few simple ingredients to make this raspberry buttercream frosting.
- Unsalted butter: Softened butter for a smooth and creamy base.
- Powdered sugar: For sweetness and structure in the buttercream.
- Heavy cream: Helps create a lighter, creamy texture.
- Raspberry reduction: Homemade raspberry puree made from fresh or frozen raspberries.
- Vanilla extract: Adds a soft flavor that balances the raspberries.
- Food coloring (optional): For a brighter pink color if desired.
Tips for this recipe
- Use soft butter: Butter should be soft but not melted for a smooth and creamy buttercream.
- Cool the raspberry puree: Always let the raspberry reduction cool before adding it to the frosting.
- Strain the puree: Pass the raspberry puree through a fine mesh sieve to remove the seeds.
- Adjust the consistency: Add powdered sugar if the buttercream is too soft or a splash of cream if it’s too thick.
- Whip the butter well: Beat the butter for a few minutes first to create a lighter buttercream texture.
How to Make Raspberry Buttercream Frosting
This raspberry buttercream frosting starts with a quick homemade raspberry puree, then a simple American vanilla buttercream frosting base whipped until smooth and creamy.
Cook the raspberries in a small saucepan over medium heat until they break down into a soft compote.
Blend the raspberries until smooth, then strain through a fine mesh sieve to remove the seeds. Let the raspberry puree cool completely.
In a stand mixer bowl, beat the softened butter for several minutes until pale and creamy.
Add the powdered sugar gradually while mixing until the buttercream becomes smooth.
Mix in the heavy cream, vanilla extract and the cooled raspberry puree.
Finally, mix on low speed for a minute to relax and smooth the raspberry buttercream frosting.
How to Use This Frosting
This raspberry buttercream is perfect for decorating cakes, piping cupcakes or adding a fresh berry flavor to desserts.
- Layer cakes: Spread between cake layers or frost the outside of vanilla, chocolate or lemon cakes.
- Cupcakes: Pipe soft swirls on vanilla cupcakes, chocolate cupcakes or raspberry cupcakes.
- Cake filling: Use inside layer cakes for a light raspberry buttercream filling.
- Cookies: Sandwich between sugar cookies or shortbread for a fruity filling.
- Macarons: Pipe a small amount to fill raspberry macarons.
- Sheet cakes: Spread a smooth layer over chocolate or vanilla sheet cakes.
You can also use this frosting in my raspberry heart cake or pipe it on these raspberry cupcakes for an extra raspberry flavor.
Storage
Store the raspberry buttercream in an airtight container in the refrigerator for up to 5 days, then bring to room temperature and whip again before using.
You can find all my buttercream frosting recipes here, with different flavors and variations for cakes and cupcakes.
Variations
- Lemon raspberry buttercream: Add a little lemon zest for a brighter flavor.
- Chocolate raspberry buttercream: Mix in a small amount of cocoa powder for a chocolate berry twist.
- Strawberry buttercream: Replace raspberries with strawberries for a softer berry flavor.
- Freeze-dried raspberry buttercream: Use raspberry powder for a stronger raspberry taste and color.
If you’re looking for other raspberry frosting options, try my raspberry mascarpone frosting or this raspberry ganache for filling and decorating cakes.
Recipe Questions
Can I use frozen raspberries?
Yes, frozen raspberries work perfectly for the raspberry puree. Just thaw them first and cook them the same way.
Can I use raspberry jam instead of puree?
Yes, raspberry jam can work, but the flavor will be sweeter and less fresh than homemade raspberry puree.
Why is my raspberry buttercream too soft?
Raspberry puree can add moisture. Add a little more powdered sugar or chill the frosting briefly to firm it up.
Can I make raspberry buttercream ahead of time?
Yes, you can make it a few days in advance and store it in the fridge. Let it soften at room temperature and whip again before using.
More Buttercream Frostings Recipes
- Strawberry buttercream frosting
- Lemon buttercream frosting
- Pistachio buttercream frosting
- Chocolate buttercream frosting
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
Print
Raspberry Buttercream Frosting
- Total Time: 40 minutes
- Yield: 12 cupcakes
Description
Creamy raspberry buttercream frosting made with homemade raspberry puree for a fresh berry flavor and smooth texture. Perfect for frosting cakes, piping cupcakes or filling layer cakes. Makes enough to frost about 12 cupcakes or a 6-inch layer cake.
Ingredients
- 250 g (1 cup) unsalted butter, softened
- 370 g (3 cups) powdered sugar, sifted
- 2 tsp vanilla extract
- 100 ml (⅓ cup + 1 tbsp) heavy cream
- 60 g (¼ cup) raspberry puree, made from about 100 g (¾ cup) raspberries
Instructions
- Cook the raspberries in a small saucepan over medium heat until they break down into a soft compote.
- Blend the raspberries until smooth, then strain through a fine mesh sieve to remove the seeds. Let the puree cool completely.
- In a stand mixer bowl fitted with the whisk attachment, beat the softened butter on high speed for about 5 minutes until pale and creamy.
- Add the powdered sugar gradually and beat until the buttercream becomes smooth.
- Add the cooled raspberry puree, heavy cream and vanilla extract and beat until the frosting is smooth and fluffy.
- If desired, add a small amount of pink or red gel food coloring and mix again.
- Switch to the paddle attachment and mix on low speed for about 1 minute to smooth the buttercream.
Notes
Storage: Store in an airtight container in the refrigerator for up to 5 days, then bring to room temperature and whip again before using.
Tips
- Use soft butter for a smooth buttercream texture
- Let the raspberry puree cool before adding it to the frosting
- Strain the puree well to remove the seeds
- Add more powdered sugar if the buttercream is too soft
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: frosting, fillings, cream
- Cuisine: American
Jen
I made this raspberry buttercream for cupcakes and it turned out so smooth and flavorful. Straining the raspberry puree really makes a difference for the texture.