This raspberry buttercream frosting is the ultimate way to elevate your desserts with a burst of fresh, fruity flavor. Made with real raspberry puree, this frosting is not only delicious but also adds a gorgeous pink hue that makes your treats as beautiful as they are tasty. Whether you’re topping cupcakes, cakes, or any sweet creation, this smooth and creamy frosting will impress both in flavor and appearance.
What You’ll Need
Ingredients
- 1 cup unsalted butter
- 2 1/2 cups powdered sugar
- 1/4 cup raspberry puree
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 tbsp heavy cream
Equipment I Used
How to Make It
Whip the Butter
In a large mixing bowl with an electric hand mixer or the bowl of a stand mixer fitted with a whisk or paddle attachment, add in room temperature unsalted butter. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally. The butter will become light, fluffy, and pale in color.
Add Powdered Sugar
Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add the remaining powdered sugar and continue to mix on low until incorporated.
Incorporate Raspberry Puree, Vanilla, and Cream
Add the raspberry puree, vanilla extract, and salt to the butter mixture, and continue to mix on low speed until fully combined. Slowly drizzle in the heavy cream while mixing on low speed. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
Whip Until Smooth
Turn the speed on the mixer to medium and whip for an additional 3 to 5 minutes until the buttercream is smooth and creamy.
This raspberry buttercream frosting is a delightful way to add a fruity twist to any dessert. With its smooth texture and vibrant color, it’s sure to impress whether you’re frosting cupcakes, cakes, or other sweet treats. It pairs perfectly with my Mini Chocolate Raspberry Cupcakes—give it a try and elevate your baking to the next level! I’d love to hear how it turned out for you—share your experience and how you used the frosting in the comments below.
Raspberry Buttercream Frosting
Ingredients
- 1 cup unsalted butter
- 2 1/2 cups powdered sugar
- 1/4 cup raspberry puree
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 tbsp heavy cream
Directions
- In a large mixing bowl with an electric hand mixer or the bowl of a stand mixer fitted with a whisk or paddle attachment, add in room temperature unsalted butter. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally. The butter will be light, fluffy, and pale in color.
- Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.
- Add in raspberry puree and continue to mix on low speed.
- Add vanilla extract and salt and mix on low until combined.
- Slowly drizzle in the heavy cream while mixing on low speed. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
- Turn the speed on the mixer to medium and whip for an additional 3 to 5 minutes until the buttercream is smooth and creamy.
LITTLE MESSY KITCHEN 
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