Buttercream frosting is the ultimate creamy, fluffy frosting for cakes and cupcakes. This four-ingredient recipe for raspberry buttercream takes just minutes to make.
It’s hard for me to choose my favorite fruit, but raspberries are definitely up there. And since raspberries were on sale at the grocery store this week, I stocked up and bought way too many packages.
The kids and I ate a bunch, we made raspberry jam, and we also made this delicious raspberry buttercream recipe that was too good not to share with all of you!
I used this delicious frosting to top some vanilla cupcakes made from a box cake mix, and it was AMAZING! It tastes great on top of chocolate cake, lemon cupcakes, and sugar cookies, or, if you’re not in the mood to bake anything, you can just eat it with a spoon! (Seriously it’s that good.)
Here is how to make it-
How To Make Raspberry Buttercream Frosting
- fresh raspberries
- softened butter
- powdered sugar
PUREE – Puree your raspberries in a blender or food processor.
STRAIN – Strain the pureed raspberries through a fine-mesh strainer to separate the seeds from the juice. (I push the juice out with the end of a wooden spoon.) The seeds can be discarded.
Combine raspberry juice with butter and powdered sugar in a large bowl and stir or mix with a hand mixer or in a stand mixer on low speed until desired consistency. The frosting should be light and fluffy.
Use raspberry frosting on top of your favorite cupcakes, cookies, or cake, and add a few more fresh berries for garnish and more raspberry flavor.
Such a pretty dessert you can whip up in no time at all!
STORAGE – Store in an airtight container for up to 5 days.
This frosting recipe will harden in the refrigerator, so keep at room temperature or place it in the fridge if you need it to harden and hold its shape a little more. Do not put this in the freezer as it will not freeze well.
More Raspberry Recipes –
- Raspberry Lemonade
- Raspberry Pastries
- Raspberry Lemon Butter Cookies
- Baked Raspberry French Toast
- Raspberry Chocolate Protein Shake
HERE’S A PRINTABLE RECIPE CARD FOR YOUR CONVENIENCE –
Raspberry Buttercream Frosting Recipe
- 1 cup raspberries
- 1/2 cup butter, softened
- 4 cups powdered sugar
- Puree your raspberries in a blender or food processor.
- Strain the seeds out through a fine mesh strainer. (I push the juice out with the end of a wooden spoon)
- Combine raspberry juice with butter and powdered sugar in a large bowl and stir or mix to combine till light and fluffy.
- Use frosting on top of your favorite cupcakes, cookies, or cake.