Raspberry Buttercream Frosting
A sweet and tangy frosting made with fresh raspberry puree, perfect for cupcakes and cakes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup raspberry puree
- 2–4 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Beat the butter until it’s smooth and creamy.
- Gradually add the powdered sugar, mixing on low speed until well combined.
- Add the raspberry puree, vanilla extract, and a pinch of salt, then mix until incorporated.
- If the frosting is too thick, add heavy cream or milk, one tablespoon at a time, until you reach your desired consistency.
- Beat the frosting on high speed for about 2-3 minutes until it’s fluffy and light.
- Use immediately to frost cakes, cupcakes, or cookies.
Notes
Store any leftover frosting in an airtight container in the refrigerator for up to one week.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 20g
- Sodium: 50mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg