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Raspberry Buttercream Frosting

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A delightful raspberry buttercream frosting that brings a burst of flavor to your cakes and cupcakes, perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups fresh or thawed frozen raspberries
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 3 ½ to 4 cups powdered sugar, sifted
  • â…› teaspoon fine sea salt
  • Optional: ½ to 1 teaspoon fresh lemon juice, to taste

Instructions

  1. Make the Raspberry Purée: Add raspberries to a small saucepan over medium heat and cook for about 10 minutes, stirring often, until the berries break down and release their juices.
  2. Strain the Purée: Pour the cooked raspberries through a fine mesh sieve into a bowl, pressing to extract as much liquid as possible and discard the seeds. Set the purée aside to cool completely before adding it to the buttercream.
  3. Beat the Butter: In a large mixing bowl, beat the softened butter for 3 to 4 minutes until pale, fluffy, and mousse-like in texture.
  4. Add the Sugar: Gradually add the sifted powdered sugar, 1 cup at a time, beating well after each addition to fully incorporate and avoid lumps or sugar dust clouds.
  5. Incorporate the Raspberry Purée: Once the sugar is fully mixed in, add the cooled raspberry purée one tablespoon at a time, beating after each addition until the frosting is smooth and evenly colored.
  6. Adjust Consistency: If the frosting is too thick, add more raspberry purée one teaspoon at a time. If it’s too loose, add more powdered sugar until the desired consistency is reached.
  7. Final Touch & Taste: Add the salt and, if desired, a small amount of lemon juice to brighten the flavor. Beat for one final minute to ensure a smooth and creamy texture throughout.

Notes

Store any leftover frosting in an airtight container in the refrigerator for up to a week. Allow it to come to room temperature and whip to restore fluffiness before using.

Nutrition

Find it online: https://doughgirlbylea.com/raspberry-buttercream-frosting/

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