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 (1/3 cup + 1 tbsp) heavy cream - full-fat
- 60 g (1/4 cup) raspberry puree - about 100 g (3/4 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