Raspberry Buttercream Frosting
A vibrant pink frosting bursting with the flavors of fresh raspberries, perfect for topping cakes and cupcakes.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Approximately 24 servings (frosts a 2-layer cake or 24 cupcakes) 1x
- Category: Dessert
- Method: Frosting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup fresh raspberries, pureed
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream (optional, for consistency)
Instructions
- Beat the butter in a mixing bowl until creamy and fluffy.
- Gradually add the powdered sugar, mixing well after each addition to avoid a grainy texture.
- Add the raspberry puree and vanilla extract, mixing until incorporated.
- If the frosting is too thick, add heavy cream one tablespoon at a time until desired consistency is reached.
- Use immediately to frost cakes or cupcakes, or store in the refrigerator until needed.
Notes
For a smoother frosting, strain the raspberry puree to remove seeds. Can be made ahead and stored in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 18g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 30mg
Find it online: https://tashirecipez.com/raspberry-buttercream-frosting-2/