Fresh Raspberry Buttercream Recipe
Indulge in the delightful freshness of this homemade Fresh Raspberry Buttercream that pairs perfectly with cakes, cupcakes, or even as a filling for pastries. The vibrant pink hue and the burst of raspberry flavor will elevate your baked goods to a whole new level.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: About 2 cups 1x
- Category: Frosting
- Method: Stovetop, Electric Mixer
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Fresh Raspberry Puree:
- 1 cup fresh raspberries
Buttercream:
- 1 cup unsalted butter (softened)
- 3 1/2 to 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Cook Raspberry Puree: In a small saucepan over medium heat, cook the raspberries until they break down and release their juices, about 5–7 minutes. Stir frequently and mash the berries as they soften. Once the mixture is syrupy, remove from heat and press through a fine mesh strainer to remove seeds. Let the raspberry puree cool completely.
- Prepare Buttercream: In a large bowl, beat the softened butter until smooth and creamy. Add 3 ½ cups of powdered sugar, vanilla extract, salt, and the cooled raspberry puree. Beat on low speed at first, then increase to medium-high and continue beating for 2–3 minutes until the frosting is fluffy and smooth. Add more powdered sugar as needed to reach your desired consistency.
Notes
- For a deeper raspberry flavor, reduce the puree further before adding to the buttercream.
- Store leftovers in the fridge for up to 5 days and re-whip before using.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 170
- Sugar: 19g
- Sodium: 20mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 25mg
