This Raspberry Buttercream Frosting is a dreamy blend of sweet and tangy, perfect for elevating any dessert. With its velvety smooth texture and vibrant pink hue, it’s as beautiful as it is delicious. The rich, creamy base is balanced by the bright, fruity notes of fresh raspberries, creating a flavor that’s both indulgent and refreshing. Ready in just 33 minutes, it’s a quick yet impressive way to add a gourmet touch to cakes, cupcakes, or cookies.
Each bite offers a luscious mouthfeel, with the frosting melting effortlessly on your tongue. The natural sweetness of the raspberries shines through, complemented by the buttery richness that’s impossible to resist. Whether you’re a baking novice or a seasoned pro, this recipe is a foolproof way to wow your guests. Plus, it’s versatile enough to pair with chocolate, vanilla, or even lemon desserts. Treat yourself to this delightful frosting—it’s a small effort with a big payoff!
Ingredients for Raspberry Buttercream Frosting
- 1 cup (113 g) fresh raspberries (washed and drained)
- 2 Tablespoons granulated sugar
- 1 Tablespoon lemon juice (freshly squeezed for best flavor)
- ⅛ teaspoon salt
- 1 cup (226 g) unsalted butter, softened (leave at room temperature for 30 minutes)
- 3 cups (375 g) powdered sugar (sifted for smoother frosting)
Step-by-Step Instructions
- In a small saucepan, combine raspberries, granulated sugar, lemon juice, and salt. Cook over medium heat, stirring frequently, until the berries release their juices and soften (about 5 minutes). Use a spoon or spatula to smoosh the berries until completely broken down.
- Reduce the heat to a simmer and continue cooking, stirring constantly, until the mixture thickens (about 3 minutes). You’ll know it’s ready when the spoon leaves trails in the sauce.
- Place a fine mesh strainer over a heatproof bowl and pour the raspberry sauce through it. Use a spatula to press the mixture through the strainer, extracting as much juice as possible. Discard the seeds left in the strainer.
- Measure the strained sauce; you should have 3 ½-4 Tablespoons. If there’s significantly more, return it to the saucepan and simmer until thickened further. Let the sauce cool completely before using.
- In a large bowl, beat the softened butter with an electric mixer until smooth and creamy (about 2 minutes).
- Gradually add the powdered sugar, mixing until fully combined and fluffy (about 3 minutes).
- Add the cooled raspberry sauce, about 1 Tablespoon at a time, mixing well after each addition until the frosting is smooth and evenly colored.
- Use the frosting immediately to decorate cakes, cupcakes, or other desserts. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Perfect Pairings: What to Frost with Raspberry Buttercream
This vibrant Raspberry Buttercream Frosting is perfect for elevating your baked treats! Try it on vanilla cupcakes, chocolate cake, or red velvet desserts for a fruity twist. It also pairs beautifully with lemon pound cake or as a filling for macarons. For a simple treat, spread it on sugar cookies or shortbread.
Storage Tips: Keeping Your Frosting Fresh
Store your Raspberry Buttercream Frosting in an airtight container in the refrigerator for up to 5 days. If it hardens, let it sit at room temperature for 15-20 minutes, then re-whip with a mixer to restore its creamy texture. For longer storage, freeze it for up to 3 months in a freezer-safe container.
Time-Saving Hacks for Busy Bakers
To save time, prepare the raspberry sauce a day ahead and refrigerate it until you’re ready to make the frosting. If you’re in a pinch, use strained seedless raspberry jam instead of fresh berries—just reduce the sugar slightly to balance the sweetness. A stand mixer can also speed up the process of creaming the butter and sugar.
Recipe Variations: Customize Your Frosting
For a richer flavor, swap the lemon juice with orange juice or add a splash of vanilla extract. If you prefer a tangier frosting, increase the lemon juice to 1 ½ tablespoons. For a dairy-free option, use vegan butter instead of unsalted butter. You can also experiment with other berries like strawberries or blackberries for a unique twist.
Equipment Essentials: Tools for Success
To make this recipe easier, you’ll need a fine mesh strainer for removing raspberry seeds and an electric mixer for whipping the buttercream to perfection. A silicone spatula is also handy for scraping the bowl and ensuring no frosting goes to waste. If you’re frosting cakes, a piping bag with your favorite tip will give you professional-looking results.
Raspberry Buttercream Frosting
Ingredients
- 1 cup fresh raspberries 113 g
- 2 Tablespoons granulated sugar
- 1 Tablespoon lemon juice
- ⅛ teaspoon salt
- 1 cup unsalted butter 226 g, softened
- 3 cups powdered sugar 375 g
Instructions
- Combine raspberries, sugar, lemon juice and salt in a small saucepan over medium heat.
- Cook, stirring frequently, until berries release their juices and berries are softened. Smoosh the berries with your spoon or spatula as you stir until berries are completely broken up.
- Reduce heat to a simmer and continue to cook, stirring constantly until mixture is thickened – the spoon or spatula should leave trails in the sauce.
- Set a fine mesh strainer over a heatproof bowl and pour raspberry sauce through the strainer. Use a spatula to stir the mixture to encourage as much juice through the strainer as possible.
- Discard the seeds caught in the strainer. I recommend measuring the sauce, you should have 3 ½-4 Tablespoons after straining. If you have significantly more than this you may not have reduced your raspberry sauce enough and should return it to the saucepan to thicken a bit longer.
- Allow sauce to cool completely before proceeding.
- Once sauce has cooled, place butter in a large bowl and use an electric mixer to beat until smooth and creamy.
- Gradually add powdered sugar until completely combined.
- Add raspberry sauce gradually, about 1 Tablespoon at a time and stirring until completely combined.
- Use frosting as desired.