Description
This Fresh Raspberry Buttercream recipe delivers a luscious, fruity twist on classic buttercream frosting, perfect for cakes and cupcakes. Made with fresh raspberries and creamy unsalted butter, this easy-to-make frosting is silky smooth with a vibrant raspberry flavor and a beautiful pink hue, bringing a fresh, natural sweetness to your desserts.
Ingredients
Scale
Raspberry Puree
- 1/2 cup fresh raspberries (or thawed frozen raspberries)
Buttercream
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Prepare Raspberry Puree: Mash the fresh raspberries in a bowl using a fork or potato masher until they break down. Strain the mashed raspberries through a fine sieve to remove seeds, collecting about 3 to 4 tablespoons of smooth raspberry puree.
- Cream Butter: In a mixing bowl, beat the softened unsalted butter with an electric mixer on medium speed for about 2 minutes, until it becomes creamy and pale.
- Add Sugar and Vanilla: Gradually add the sifted powdered sugar to the creamed butter, one cup at a time, mixing well after each addition. Then, add the vanilla extract and continue to mix until fully incorporated.
- Mix Raspberry Puree: Slowly add the raspberry puree to the buttercream, one tablespoon at a time, blending after each addition. Continue mixing until the frosting is smooth and fluffy with an even color.
- Adjust Consistency: If the buttercream is too thin, add a little more powdered sugar until you reach the desired thickness. If it is too thick, add a teaspoon of milk and mix until smooth to achieve a spreadable texture perfect for frosting.
Notes
- Use fresh or thawed frozen raspberries for the freshest flavor.
- Ensure the butter is softened but not melted for the best creamy texture.
- Sifting the powdered sugar prevents lumps in the buttercream.
- You can adjust the raspberry intensity by varying the amount of puree added.
- Store leftover frosting in an airtight container in the refrigerator for up to 3 days; bring to room temperature and re-whip before using.
