Fresh Raspberry Buttercream Frosting
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.
Servings: 12
Calories: 268kcal
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!
Nutrition
Serving: 1serving | Calories: 268kcal | Carbohydrates: 32g | Protein: 0.4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 3mg | Potassium: 37mg | Fiber: 1g | Sugar: 30g | Vitamin A: 498IU | Vitamin C: 5mg | Calcium: 11mg | Iron: 0.2mg
