Raspberry Buttercream Frosting

My raspberry buttercream recipe makes a fresh raspberry frosting that's bursting with natural flavor and color. It pipes beautifully on cakes, cupcakes, macarons, and more.

Recipe includes a how-to video!

Course Frosting, icing

Cuisine American

Prep Time 25

Cook Time 8

Total Time 33

Servings servings

Calories 266kcal

Author Sam Merritt

Equipment

Ingredients

1 cup (113 g) fresh raspberries 4 oz
2 Tablespoons granulated sugar
1 Tablespoon lemon juice
⅛ teaspoon salt
1 cup (226 g) unsalted butter softened
3 cups (375 g) powdered sugar

Instructions

Combine raspberries, sugar, lemon juice and salt in a small saucepan over medium heat.
1 cup (113 g) fresh raspberries, 2 Tablespoons granulated sugar, 1 Tablespoon lemon juice, ⅛ teaspoon salt
Cook, stirring frequently, until berries release their juices and berries are softened. Smoosh the berries with your spoon or spatula as you stir until berries are completely broken up.
Reduce heat to a simmer and continue to cook, stirring constantly until mixture is thickened – the spoon or spatula should leave trails in the sauce.
Set a fine mesh strainer over a heatproof bowl and pour raspberry sauce through the strainer. Use a spatula to stir the mixture to encourage as much juice through the strainer as possible.
Discard the seeds caught in the strainer. I recommend measuring the sauce, you should have 3 ½-4 Tablespoons after straining. If you have significantly more than this you may not have reduced your raspberry sauce enough and should return it to the saucepan to thicken a bit longer.
Allow sauce to cool completely before proceeding.
Once sauce has cooled, place butter in a large bowl and use an electric mixer to beat until smooth and creamy.
1 cup (226 g) unsalted butter
Gradually add powdered sugar until completely combined.
3 cups (375 g) powdered sugar
Add raspberry sauce gradually, about 1 Tablespoon at a time and stirring until completely combined.
Use frosting as desired.

Video

Notes

Storing/making in advance

The raspberry sauce may be made up to 3 days in advance, just store in an airtight container in the refrigerator until ready to use.

The frosting may also be made up to 5 days in advance, store in an airtight container in the refrigerator and bring to room temperature and stir again before using.

Nutrition