Silky smooth, creamy, and pink: this Raspberry Buttercream is what dreams are made of! Featuring fresh raspberries and no food coloring at all, it’s literally the best raspberry frosting you’ll ever make. Perfect for piping, frosting cakes or cookies. Easy to use and freezer friendly!
The Best Raspberry Buttercream
Hey guys. Today I’m sharing with you my favorite Raspberry Buttercream Frosting recipe!
It’s silky smooth, incredibly creamy, and delicious. It features real raspberries which means you won’t need to use food coloring to get that pretty baby pink color that you see!
It’s perfect for piping and frosting cakes or cookies. It holds shape perfectly but it’s very creamy which makes it very easy to use, even for beginner bakers or kids.
You can see it at work in my Chocolate Raspberry Cupcakes (they’re filled with ganache… so good!).
How much frosting does this recipe make?
This recipe makes enough frosting for 12-15 cupcakes, 24 cookies, a cake roll, or a small 6-inch cake.
To frost 24 cupcakes or a 8″inch 2-layer cake, double this recipe increasing the beating time (slightly).
To frost a small batch of 6 cupcakes or 12 cookies, simply cut the recipe in half.
Ingredients for raspberry buttercream
Check the recipe card down below for the full list of ingredients + instructions!
- Butter. Use unsalted butter and make sure it’s room temperature before starting this recipe. Refer to the “1 Tip For Success” paragraph down below for more details and a few tips on room temperature butter!
- Powdered sugar. You want something light, fluffy, and that will melt and blend into your buttercream with ease which is why you want to use powdered sugar!
- Raspberries. Use fresh raspberries for this recipe. Frozen and thawed will also work but make sure you remove any excess liquid/juice. I recommend using fresh for best flavor and texture.
- Vanilla extract. This is optional but recommended, for extra flavor.
- Salt. A small pinch will keep your buttercream from tasting too sweet!
How to make raspberry buttercream frosting
Check the recipe card down below for the step-by-step instructions!
- Puree the raspberries using a food processor or blender. You’re looking for smooth, pureed raspberries. A few seeds or smaller pieces like the ones you see in my buttercream are fine, just try to get the puree as smooth as possible then run it through a sieve to get rid of any bigger bits or seeds.
- Beat the butter until soft and pale in color. You can use a stand-mixer fitted with a whisk attachment or a classic hand-mixer.
- Add the remaining ingredients and beat again until creamy.
- Use your buttercream. Transfer it to a piping bag for piping or grab a spatula and frost away!
1 Tip for success
Make sure you’re using room temperature butter. Butter is considered room temp when it’s still cold to the touch but your finger will leave a visible indent when you gently press on it.
Allow your butter to sit at room temperature for at least an hour before starting this recipe or ⏤ if you forget to take it out of the refrigerator ⏤ you can place it in a bowl and place the bowl in a baking dish filled with warm water. Let the butter sit in the water bath for 5-10 minutes or until it reaches room temperature.
Do not allow the butter to over-soften or melt or it won’t work!
Can I make buttercream ahead of time?
Yes! Transfer the buttercream to an air-tight container and chill in the refrigerator until you’re ready to use. If properly stored, you buttercream will keep for up to a month.
The day you plan on using your buttercream, take it out and allow it to reach room temperature then beat it again until creamy and fluffy.
Can I freeze buttercream?
Yes! Transfer the buttercream to an air-tight container. Freeze for up to 2-3 months.
The day you plan on using your buttercream, take it out and allow it to reach room temperature then beat it again until nice and fluffy.
HAPPY BAKING!! I hope you’ll love this easy raspberry buttercream frosting recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More recipes you’ll love:
The Best Raspberry Buttercream Frosting
Ingredients
- 1 cup (220 g) unsalted butter room temperature
- 4-5 cups (520-650 g) powdered sugar
- 6 oz (170 g) fresh raspberries or frozen and thawed
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Puree the raspberries. Place your raspberries in a food processor or blender. Puree until smooth. Run the pureed raspberries through a sieve (a few smaller bits or seeds are okay).
- Beat the butter. In a large bowl, beat the until soft and pale in color. You can use a stand-mixer fitted with a whisk or paddle attachment or a classic hand-mixer for this step.
- Add the sugar, raspberry puree, vanilla, and salt and beat for just 30 seconds on medium speed, then increase the speed to high and beat for another minute.
- Use your buttercream. Transfer the frosting to a piping bag for piping or grab a spatula and frost away!
Tama says
The frosting is delicious.
Marianne says
I doubled the recipe to frost a 13×9 in cake. I had more than enough so I froze some. It was smooth, creamy, buttery, and the taste of the fresh raspberries was so good! Will definitely made it again.
Bianka says
YAY! So happy to hear that you loved my raspberry buttercream recipe, Licia!