The Best Raspberry Buttercream Frosting
We’ve taken our amazing Buttercream Frosting recipe to the next level by adding delicious fresh raspberries. It definitely is The Best Raspberry Buttercream Frosting you’ve ever tasted!
It used to be that fresh Raspberries were only in season in the late summer but that is not true anymore. You can find them in your grocery store any time of year now … so you have no excuse not to try our delicious The Best Raspberry Buttercream Frosting! Light and fresh with just a hint of tart, this yummy homemade frosting will take whatever you are baking to the next level, we promise. We love it on brownies and other chocolate cakes and cupcakes. But honestly, it would taste great on anything you would put a regular Buttercream Frosting on. We hope you enjoy it as much as our family does!
How to Prepare the Raspberries
Step 1: Our Raspberry Frosting starts with a 6 oz. clamshell of Fresh Raspberries which is approximately 1 cup of raspberries. If you can’t find fresh, frozen will also work.
Steps 2 & 3: Place the cup of raspberries in a food processor and purée them.
Step 4: Run the puréed raspberries through a sieve to remove the seeds.
How to Make the Frosting
Step 5: Add the butter and 1/3 cup raspberry purée to a mixing bowl. (Keep the rest of the raspberry purée to add later if the frosting needs more liquid.) The butter should be what we call “slightly softened” which is somewhere in between straight out of the refrigerator and room temperature.
Step 6: Mix the butter and purée until they are completely combined (about 3 minutes.) Stop halfway through and scrape the butter/raspberry mixture off the mixing paddle and the sides of the bowl.
Step 7: Add the powdered sugar to the butter/raspberry mixture in the mixing bowl.
Step 8: Start your mixer (or electric beater) on the lowest setting. (Two Sisters Tip: place a clean dishtowel around your mixer to keep the sugar from flying out.) Keep on low until the butter and sugar are incorporated (about 30 seconds), remove the dishtowel, and scrape down the sides of the bowl. Increase the mixer speed to medium-high and mix for 30-45 more seconds until the frosting starts to be light and fluffy.
Step 9: If the frosting is too thick at this point, add more raspberry purée and mix again. This frosting is a little looser than a typical buttercream because of the fresh fruit but it will firm up in the refrigerator. The raspberry flavor will also deepen after sitting in the refrigerator overnight so this is a good frosting to make ahead and frost the next day. If after some time in the refrigerator, the frosting is still too “wet”, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2 cup at a time until you have the frosting at the desired consistency.
How to Serve
How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough Raspberry Icing to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. If you swirl on the frosting with a pastry bag like we have done here, you should be able to frost 15-18 cupcakes depending on the size of the swirl.
Expert Tips and FAQ’s
Yes! You will still puree the frozen raspberries but make sure they are completely thawed and strain out any water/liquid before you puree them. Follow the rest of the recipe just as it is.
Frosting stored in an air-tight container in the refrigerator should be good for up to a week. If you carefully wrap the frosting in order to avoid freezer burn, the frosting should be fine in the freezer for 3-4 months.
Yes. Because it is a thin frosting it will hold up best in the refrigerator. We store the baked goods frosted with this Raspberry Frosting in the refrigerator but then remove them from the refrigerator a couple of hours before we will serve them so the frosting comes back up to room temperature (which is how it tastes best.)
Add another teaspoon of raspberry purée and mix again. Continue to add the purée, a teaspoon at a time, until the frosting is the consistency that you like it
Temperature plays a big part in the consistency of frosting. A thin frosting could mean that the butter has gotten overworked and is too melted. The first thing to do is refrigerate the frosting for an hour and then check to see if the frosting has set back up again. If not, the next step is to add more powdered sugar or cornstarch. Start with either 1/2 cup of Powdered Sugar or 1 tablespoon of Cornstarch. Mix again and see if the consistency is better.
Other Frosting Recipes You Will Love
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The Best Raspberry Buttercream Frosting
We've taken our amazing Buttercream Frosting recipe to the next level by adding delicious fresh raspberries. It definitely is The Best Raspberry Buttercream Frosting you've ever tasted!
Ingredients
- 1/3 cup Raspberry Purée
- 1 cup of Butter - softened (we used Salted Sweet Cream Butter)
- 5 cups Powdered Sugar
Instructions
- Our Raspberry Frosting starts with a 6 oz. clamshell of Fresh Raspberries which is approximately 1 cup of raspberries. If you can't find fresh, frozen will also work.
- Place the cup of raspberries in a food processor and purée them.
- Run the puréed raspberries through a sieve to remove the seeds.
- Add the butter and 1/3 cup raspberry purée to a mixing bowl. (Keep the rest of the raspberry purée to add later if the frosting needs more liquid.) The butter should be what we call “slightly softened” which is somewhere in between straight out of the refrigerator and room temperature.
- Mix the butter and purée until they are completely combined (about 3 minutes.) Stop halfway through and scrape the butter/raspberry mixture off the mixing paddle and the sides of the bowl.
- Add the powdered sugar to the butter/raspberry mixture in the mixing bowl.
- Start your mixer (or electric beater) on the lowest setting. (Two Sisters Tip: place a clean dishtowel around your mixer to keep the sugar from flying out.) Keep on low until the butter and sugar are incorporated (about 30 seconds), remove the dishtowel, and scrape down the sides of the bowl. Increase the mixer speed to medium-high and mix for 30-45 more seconds until the frosting starts to be light and fluffy.
- If the frosting is too thick at this point, add more raspberry purée and mix again. This frosting is a little looser than a typical buttercream because of the fresh fruit but it will firm up in the refrigerator. The raspberry flavor will also deepen after sitting in the refrigerator overnight so this is a good frosting to make ahead and frost the next day. If after some time in the refrigerator, the frosting is still too "wet”, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2 cup at a time until you have the frosting at the desired consistency.
Notes
How much frosting will you need?
That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough Raspberry Icing to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. If you swirl on the frosting with a pastry bag like we have done here, you should be able to frost 15-18 cupcakes depending on the size of the swirl.
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
