Bright, tangy, and perfectly creamy, this raspberry buttercream frosting is the ultimate topping for cakes and cupcakes. Made with fresh raspberries, it’s bursting with natural raspberry flavor and vibrant color!
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This raspberry buttercream frosting, made with fresh raspberries, is the perfect addition to your homemade desserts. From layer cakes to cupcakes, it adds a sweet, tangy flavor and a vibrant color that will make your treats stand out.
Made with my whipped buttercream frosting is a classic recipe made with just butter and powdered sugar. It’s simple, creamy, and versatile—an easy alternative to Swiss buttercream or Italian buttercream.
This homemade raspberry frosting uses real raspberries to create a fresh, fruity purée that flavors the buttercream naturally. It’s a delicious upgrade from artificial flavorings or freeze-dried options, with a luscious texture and authentic raspberry taste.
Why you'll love this recipe
Ingredients You Need
You need these ingredients to make this Fresh Raspberry buttercream frosting:
- Butter: Unsalted butter with at least 80% fat content.
- Powdered Sugar: Finely sifted, not granulated sugar.
- Heavy Cream: Full-fat cream for a rich texture.
- Raspberry Reduction: Made from frozen or fresh berries to create a flavorful purée.
- Vanilla: Pure liquid vanilla extract or vanilla bean seeds for added flavor.
- Food Coloring: Optional gel or powder food coloring for a more vibrant raspberry-pink hue.
How to Make Raspberry Buttercream
Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!
Place the raspberries in a medium saucepan and cook over medium heat until they break down into a raspberry compote.
Blend the raspberry mixture using an immersion blender or a standard blender, then strain it through a fine mesh strainer to obtain a smooth, seedless raspberry purée. Let it cool completely before use.
In the large mixing bowl of a stand mixer fitted with the whisk attachment, place the softened butter and whip on high speed for about 5 to 10 minutes until the butter becomes pale and fluffy.
Add the sifted powdered sugar and continue mixing until you achieve a smooth and creamy buttercream.
Add the cooled raspberry sauce, heavy cream, and vanilla extract, then whisk again until the frosting is smooth and creamy.
If desired, add a touch of pink food coloring and whip again. Finish by using the paddle attachment to gently mix and smooth the buttercream.
How to use this frosting
- Layer Cakes: Perfect for spreading between layers and coating the outside of your favorite layer cake like in this raspberry heart cake a chocolate cake, white chocolate raspberry cake or lemon cake.
- Cupcakes: Pipe beautifully on top of my vanilla cupcakes, my favorite chocolate cupcakes, lemon cupcakes or raspberry cupcakes.
- Macarons: Use as a filling for delicate raspberry macarons.
- Cookies: Sandwich between sugar cookies or shortbread for a decadent treat.
- Sheet Cakes: Spread evenly over a sheet cake for a quick and easy dessert topping.
- Pavlova: Add a swirl to your pavlova base for an extra fruity touch.
- Brownies: Pipe or spread on top of fudgy brownies for a burst of berry flavor.
- Decorative Swirls: Add decorative swirls to cakes or cupcakes with a piping bag for a professional touch.
Tips for this recipe
Storage instructions
- Room Temperature: Store the raspberry buttercream in an airtight container at room temperature for up to 1 day.
- Refrigeration: Keep it in the fridge under a plastic wrap for up to 1 week. Bring it to room temperature and re-whip before using.
- Freezing: Freeze for up to 3 months in a freezer-safe container. Thaw overnight in the fridge, then re-whip to restore its creamy texture.
Variations & Substitutions
Recipe Questions
Can I use frozen raspberries?
Yes, frozen raspberries work perfectly! Just thaw them before making the puree.
How do I make the frosting smoother?
Microwave a small portion of the frosting, mix it back in, and whip again for a silkier texture.
Can I make this frosting ahead of time?
Absolutely! Store it in the fridge for up to 3 days or freeze for up to a month. Let it come to room temperature and re-whip before using.
Can I replace raspberry puree with raspberry jam or preserves?
Yes, you can use raspberry jam or raspberry preserves instead of puree. Just make sure to strain out the seeds if needed and adjust the sugar in the recipe, as jams are usually sweeter.
Can I use freeze-dried raspberries instead of fresh or frozen?
Absolutely! You can use freeze-dried raspberry powder and mix it directly into the buttercream for a vibrant raspberry flavor and color without adding to much moisture.
More Buttercream Recipes
I hope you love this natural raspberry buttercream recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Fresh Raspberry Buttercream
- Total Time: 40 minutes
- Yield: 12 cupcakes
Description
Creamy, flavorful raspberry buttercream made with fresh raspberries—perfect for cakes, cupcakes, and all your sweet creations! (Enough to frost 12 cupcakes or the outside of a 6-inch layer cake.)
Ingredients
- 250 g (1 cup) butter - unsalted and softened
- 370 g (3 cups) powdered sugar - sifted
- 2 tsp vanilla extract
- 100 ml (⅓ cup + 1 tbsp) heavy cream - full-fat
- 60 g (¼ cup) raspberry puree - about 100 g (¾ cup) berries
Instructions
- Place the fresh or frozen raspberries in a medium saucepan over low heat and cook until they break down into a compote.
- Blend the mixture using an immersion blender or regular blender, then strain it through a fine mesh sieve to remove the seeds. Let the purée cool completely.
- In the bowl of a stand mixer fitted with the whisk attachment, add the softened butter. Whip on high speed for 5–10 minutes until the butter becomes pale and fluffy.
- Sift the powdered sugar into the butter and beat again on medium speed until the mixture is smooth and creamy.
- Add the cooled raspberry purée, heavy cream, and vanilla extract to the butter mixture. Whip until fully combined and the frosting is light and fluffy.
- If you prefer a more vibrant color, add a small amount of pink or red gel food coloring. Mix well, then use the paddle attachment to ensure the frosting is smooth and evenly blended.
- Warm a small portion of the frosting in the microwave for a few seconds, then mix it back into the rest of the frosting to dissolve any sugar granules and enhance the texture.
Notes
Storage: Store the raspberry buttercream in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
Tips:
- Always use room-temperature butter for a smooth and creamy frosting.
- Strain the raspberry purée well to remove seeds for a silky texture.
- Whip the butter thoroughly to achieve a light and fluffy consistency.
- Add food coloring gradually for the desired shade.
- Warm a small amount of frosting and mix it back in for a smoother texture and vibrant color.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: frosting, fillings, cream
- Cuisine: American
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