Raspberry Buttercream

This raspberry frosting is the perfect summer buttercream, bursting with real raspberry flavor and the brightest pink color. It is made with fresh raspberries, not raspberry jam, so expect a great fruity tang along with the sweetness of the icing sugar.  

This recipe for raspberry buttercream is perfect to layer cakes with, frost cupcakes, or use to sandwich cookies instead of berry jam! If you love raspberry recipes, try these Raspberry Vanilla Cupcakes or this Raspberry White Chocolate Loaf Cake.

Ingredients

Here’s a list of the simple ingredients you’ll need to make this raspberry buttercream.

•      Fresh raspberries
•      Lemon juice
•      Castor sugar
•      Powdered sugar
•      Unsalted butter
•      Whole milk
•      Vanilla extract

Fresh raspberries – I made this recipe with fresh raspberries but it can be made with frozen raspberries too. Frozen fruits have a higher liquid content so make sure you reduce the raspberry purée enough before using it in the frosting.

Hint: Want to know the secret to fluffy frosting? Make sure the butter is at room temperature before whipping your frosting! It might seem like a step you could overlook but starting with softened butter makes all the difference to the consistency of the frosting.

See the recipe card for quantities.

Instructions

Follow the instructions below to make this easy raspberry buttercream frosting. First, you will make the puree and then the buttercream.

STEP 1: Heat castor sugar, lemon juice, and raspberries. In a small saucepan set over medium heat add the fresh raspberries, sugar, and lemon juice. Allow the fruit to soften and the sugar to melt. Stir occasionally with a spatula and press the fruit against the sides of the saucepan to help them break down if needed.

STEP 2: Cool the puree. Once the sugar is melted and the purée has thickened, allow the mashed raspberry purée to cool to room temperature.

STEP 3: Beat the butter and icing sugar. Add the unsalted butter and icing sugar to a bowl of a stand mixer fitted with a paddle attachment and beat at medium speed until combined.

STEP 4: Add the milk and vanilla. In a small jug combine the vanilla extract and milk. Slowly pour this into the icing sugar mixture with the motor of the mixer running. Once all of the milk has been added beat at high speed until light and fluffy, about 5 minutes.

STEP 5: Add the raspberry puree. Add ½ cup of the cooled puree to the buttercream frosting. Beat briefly at low speed until combined. The frosting is now ready to use on cakes or cupcakes.

Substitutions

If you aren’t able to find raspberries you can use blackberries, blueberries, or mulberries in the exact same way. Any frozen or fresh berries will work well.

Variations

If you’d like to make this recipe vegan, follow the suggestions below.

Full cream milk – easily swap this for any plant-based milk, for this recipe, I would use unsweetened soya milk or oat milk.

Unsalted butter – use plant butter instead of normal butter in the same quantities. Depending on the brand you use you might need to adjust the amount of milk you add to the frosting. Some kinds of plant butter are softer than others making the milk unnecessary.

I choose to not sieve the seeds out of the raspberry sauce. However, once the raspberry puree has thickened you can pass the puree through a fine-mesh sieve and then use it in the buttercream.

Equipment

For fluffy frostings, you will need an electric mixer. A stand mixer or a hand mixer will do the job!

I also always recommend using an accurate kitchen scale when baking rather than using cups as a measurement.

Storage

If you aren’t using the buttercream the same day that you’ve made it. Place it in an airtight container and store it in the fridge until needed, it will keep for about 4 days. You will need to re-whip it before using it to decorate cakes and cupcakes.

To do this, bring the frosting back to room temperature and then place it in a bowl of an electric mixer fitted with a paddle attachment. Beat at medium-high speed until light and fluffy. 

I love adding fresh fruit to my bakes, whether it’s in the cake batter or frostings!

If you give this easy recipe a try, I would love to hear how it came out so please comment below and get in touch on social media! Let me know how you decided to use this raspberry buttercream recipe, on a chocolate cake or maybe even on lemon cupcakes!

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Happy Baking

With Love,

Kitty