The Best Raspberry Buttercream Frosting
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!
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!
Notes
Make-Ahead Instructions: 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.
Freezing Instructions: 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.
Nutrition
Calories: 309kcalCarbohydrates: 45gProtein: 0.4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 40mgSodium: 10mgPotassium: 29mgFiber: 1gSugar: 43gVitamin A: 463IUVitamin C: 4mgCalcium: 9mgIron: 0.1mg
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