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 (1/3 cup + 1 tbsp) heavy cream
- 60 g (1/4 cup) raspberry puree, made from about 100 g (3/4 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