Raspberry Buttercream Frosting

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I’ve made countless frostings over the years, but this Raspberry Buttercream Frosting is one I always come back to—it’s simply irresistible. There’s something magical about the way the sweet-tart flavor of raspberries pairs with creamy, fluffy buttercream. Whether I’m topping cupcakes, cakes, or even sandwiching it between cookies, this frosting adds a bright burst of flavor and a gorgeous pink hue that never fails to impress.

This recipe is also incredibly versatile. You can make it with fresh or frozen raspberries, and it’s easy enough for beginners while still giving that bakery-style finish. It’s smooth, stable, and pipes beautifully, which makes it my go-to for special occasions—or just to dress up a weekday treat.

Why You’ll Love This Raspberry Buttercream Frosting

This frosting strikes the perfect balance between sweet and fruity, without being overly sugary. It’s vibrant, both in flavor and color, and it’s a natural showstopper for any dessert. Plus, it’s easy to whip up in under 20 minutes with simple pantry ingredients.

What Kind of Raspberries Should I Use?

You can use either fresh or frozen raspberries for this recipe. I usually go with frozen berries because they’re available year-round and just as flavorful once cooked down into a purée. Make sure to strain out the seeds for that ultra-smooth texture.

Options for Substitutions

If raspberries aren’t available or you want a twist, try substituting with strawberries, blackberries, or even a raspberry jam in a pinch. For a dairy-free version, use vegan butter. You can also adjust the sweetness by reducing the sugar or adding a touch of lemon juice for brightness.

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Ingredients for this Raspberry Buttercream Frosting

Unsalted Butter: This is the creamy base of the frosting. It must be at room temperature for smooth blending and to create a fluffy texture. Unsalted is preferred to control the salt content precisely.

Raspberries: Fresh or frozen raspberries are used to make a vibrant, tangy purée. They provide the signature flavor and natural color.

Powdered Sugar: Also known as confectioners’ sugar, it sweetens and thickens the frosting while helping it hold shape when piped.

Vanilla Extract: Adds depth and enhances the raspberry flavor. A little goes a long way.

Lemon Juice (optional): A small amount of lemon juice can brighten the flavor and balance the sweetness.

Salt: Just a pinch to contrast the sweetness and elevate the other flavors.

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Step 1: Prepare the Raspberry Purée

Place the raspberries in a small saucepan over medium heat. Stir occasionally as they break down and release their juices. Once softened, mash them gently and cook until slightly thickened. Strain the purée through a fine mesh sieve to remove seeds. Let it cool completely before adding to the frosting.

Step 2: Beat the Butter Until Creamy

In a large mixing bowl, use a hand or stand mixer to beat the room temperature butter on medium-high speed for 2-3 minutes until it’s creamy and pale in color.

Step 3: Add Powdered Sugar Gradually

Reduce the mixer speed to low and gradually add the powdered sugar, 1 cup at a time, mixing well between each addition. Scrape down the sides as needed to ensure an even blend.

Step 4: Pour in the Raspberry Purée

Slowly add the cooled raspberry purée to the butter and sugar mixture, beating on medium speed. Start with a few tablespoons and adjust for color and flavor intensity.

Step 5: Add Vanilla, Lemon Juice, and Salt

Mix in the vanilla extract, a tiny splash of lemon juice (if using), and a pinch of salt. Beat for another 1-2 minutes until smooth, fluffy, and fully combined.

Step 6: Adjust Consistency if Needed

If the frosting is too soft, add more powdered sugar. If it’s too thick, add a teaspoon of milk or cream. Mix until you reach the perfect piping or spreading texture.

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How Long to Prepare the Raspberry Buttercream Frosting

Preparation Time: Making this frosting takes about 20 minutes from start to finish. The longest part is preparing and cooling the raspberry purée, which can take around 10–15 minutes depending on whether you’re using fresh or frozen berries.

Frosting Time: Once the purée is cool, the actual frosting comes together in less than 10 minutes. Using a stand mixer makes the process faster and helps achieve that ultra-smooth, whipped consistency.

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Tips for Perfect Raspberry Buttercream Frosting

• Make sure your butter is at room temperature—soft but not greasy.
• Cool the raspberry purée completely before adding it to avoid melting the butter.
• Sift the powdered sugar to avoid clumps.
• Whip the frosting long enough to make it airy, but not so much that it breaks down.
• Taste as you go—add more raspberry purée or lemon juice depending on your preference.

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Watch Out for These Mistakes While Cooking

• Skipping the straining step: Raspberry seeds can ruin the texture.
• Using warm purée: This can cause the butter to separate or melt.
• Overbeating: It may cause the frosting to lose structure.
• Too much liquid: Excess purée or lemon juice will make the frosting runny.
• Not adjusting for consistency: Always check the texture before piping or spreading.

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What to Serve With Raspberry Buttercream Frosting?

1. Chocolate Cupcakes

The rich cocoa base pairs beautifully with the tart sweetness of raspberries.

2. Vanilla Layer Cake

A classic option that lets the fruity frosting shine.

3. Lemon Loaf Cake

The tangy lemon combined with raspberry creates a bright, zesty treat.

4. Sugar Cookies

Use the frosting to sandwich cookies or pipe on top for a sweet bite.

5. Brownies

Spread a layer of frosting over cooled brownies for a berry-chocolate twist.

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Storage Instructions

Room Temperature: You can leave the frosting at room temperature for up to 1 day if the environment is cool. Be sure to keep it in an airtight container to prevent drying out.

Refrigeration: Store any leftover frosting in the refrigerator for up to 1 week. Let it come to room temperature and rewhip it before using.

Freezing: You can freeze this frosting for up to 3 months. Store in a sealed container or freezer bag. Thaw in the refrigerator overnight and then rewhip until fluffy.

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Estimated Nutrition (per serving, based on 12 servings)

• Calories: 220
• Fat: 12g
• Saturated Fat: 7g
• Carbohydrates: 28g
• Sugar: 26g
• Sodium: 45mg
• Protein: 0g

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Frequently Asked Questions

Can I use raspberry jam instead of fresh raspberries?

Yes, you can substitute seedless raspberry jam, but it will be sweeter and less tangy than fresh purée.

How do I fix runny buttercream?

Add more powdered sugar, a little at a time, until the frosting thickens to your liking.

Is this frosting good for piping?

Absolutely! It holds its shape beautifully, especially if chilled for a few minutes before piping.

Can I make this ahead of time?

Yes, you can make it up to 3 days in advance. Store in the fridge and bring to room temperature before using.

Will the frosting melt at room temperature?

It’s stable for a few hours at cool room temperatures but avoid warm, humid environments.

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Conclusion

Raspberry Buttercream Frosting is a vibrant, versatile topping that elevates any dessert with its naturally bright flavor and rosy pink hue. Whether you’re hosting a birthday party or adding flair to everyday treats, this frosting delivers both in taste and appearance. It’s simple to make, pipes beautifully, and can be tailored to your taste. Once you try it, you’ll want to keep it in your regular baking rotation!

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