This fresh raspberry buttercream frosting is the best because is uses real raspberries! Not only does this frosting have a natural pink color because of the raspberry reduction, but it's easily pipeable onto your favorite cake and cupcake recipes.
All you need are just 5 ingredients in order to make this raspberry buttercream. The real raspberry flavor comes from using fresh berries and cooking them down into a raspberry sauce.
The seeds are then discarded in order for the frosting to be super smooth and creamy.
Some ways I love to use this frosting is with these fresh raspberry cupcakes and even these easy white chocolate cupcakes.
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Why You'll Love This Pink Frosting
- It's naturally colored by using a homemade raspberry puree sauce.
- All you need are 5 simple ingredients.
- It has a vibrant raspberry flavor because the berries are cooked down, releasing all of their juices.
- You could level-up any simple chocolate cake recipe or moist lemon blackberry cake by using this frosting!
One trick I've learned as a confident home baker is using a fine mesh strainer to remove the seeds from fruit flavored buttercreams.
I did that here with this blueberry frosting and the texture results into an ultra smooth and pipeable american buttercream.
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Raspberries: I used fresh, but you could also use frozen raspberries.
- Butter: Unsalted butter that's at room temperature is needed in order to make a soft and creamy buttercream.
- Heavy Whipping Cream: I like to add just a little bit to help add even more creaminess. You could also use heavy cream or milk.
Instructions
Here are the step by step instructions on how to make this raspberry frosting with fresh raspberries.
Step 1: Cook down the raspberries. In a small or medium saucepan, cook the berries over medium heat until reduced and the raspberries have softened.
Step 2: Cool. Over a small bowl, press the berries through a fine mesh strainer. Then, discard the seeds.
You should have about ¼ cup of raspberry sauce. Cool completely in the refrigerator.
Step 3: Cream the butter. In the large bowl of a stand mixer using the paddle attachment (you could also use a hand mixer), beat the butter together on medium-high speed until smooth and creamy.
Step 4: Add the remaining ingredients. Add the powdered sugar, heavy whipping cream, vanilla extract, and raspberry reduction and mix on low speed.
Step 5: Increase speed. Then, increase the speed to high and beat for another 1-2 minutes until smooth and creamy.
Storage Tips
If you plan on using this frosting within 24 hours, you can keep it stored in an airtight container at room temperature.
Otherwise, you can keep it in the refrigerator for up to 1 week. Just pull it out at least 30 minutes before you want to use it so it's not cold.
You could also rewhip it in an electric mixer for 30 seconds to make it light and fluffy again.
Ways To Use Raspberry Buttercream Frosting
This recipe makes enough to frost 12 cupcakes (or one dozen).
I'd recommend using this frosting on fluffy vanilla cupcakes, moist lemon poppy seed cupcakes, or even on these easy chocolate raspberry cupcakes.
If you want to layer a cake with it, I recommend 1.5x the recipe for any 2 or 3 layered cake. If making a sheet cake, there's no need to make extra!
If you want to make a one layer cake, then I'd recommend cutting the recipe in half (unless you want extra frosting).
This chocolate strawberry layer cake has a strawberry frosting, but you could easily swap it out for raspberry.
Expert Baking Tips
- Raspberries: If you're pressed for time you could use a food processor to puree the raspberries instead of cooking them down. The flavor might not be as intense compared to cooking them down on the stove, but it will still taste raspberry-forward.
- Room Temperature: The butter needs to be at room temperature in order to create the right consistency of buttercream frosting. If you start with cold butter, you'll have a difficult time getting the frosting to come together.
- Baked Desserts: Make sure any dessert you use this frosting on is completely cooled before frosting. If not, the frosting will melt right off.
Recipe FAQs
Yes you can. You'll need 1 cup of freeze-dried raspberries that has been turned into a fine powder (use a food processor). Then, use 2-3 tablespoons of heavy whipping cream.
Absolutely. Use a ¼ cup of your favorite jam that you get from your local grocery store. Just note it might contain seeds unless you get seedless raspberry jam.
If your buttercream appears to be separating and is not holding together well, add a ½ cup of powdered sugar and rewhip it on high speed with a paddle attachment. This can happen if your raspberry puree wasn't cooled completely before using or your butter was too warm.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Frosting Recipes
📖 Recipe
Fresh Raspberry Buttercream Frosting
Equipment
- Saucepan
- Fine Mesh Strainer
- Electric Stand Mixer
- Rubber Spatula
- Piping Bag & Tips
Ingredients:
- 2 cups raspberries, reduced to ¼ cup
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1 tablespoon heavy whipping cream
- 1 teaspoon vanilla extract
Instructions:
- In a small saucepan, add the raspberries and cook over medium heat. This process will take about 10 minutes for the berries to reduce and release their juices. Be sure to stir occasionally.
- Press the reduced berries through a fine mesh strainer over a small bowl. Discard the seeds. You should have about ¼ cup of raspberry reduction. Cool completely in the refrigerator.
- In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (about 1-2 minutes). Add the powdered sugar, heavy whipping cream, vanilla extract, and raspberry reduction and mix on low speed until combined (about 30 seconds).
- Then beat on high speed for an additional 1-2 minutes until smooth and creamy.
- Use it to frost your favorite cakes and cupcakes!
I love how simple this buttercream recipe is! I've already made it to top both chocolate and white chocolate cupcakes.