Raspberry Buttercream Frosting
Fluffy, naturally pink raspberry buttercream frosting made with fresh or frozen raspberries, creamy butter, and powdered sugar. This smooth homemade frosting is perfect for cakes, cupcakes, cookies, and desserts without using any food coloring.
Ingredients
- 2 cups 250g fresh or frozen raspberries
- 1 cup 226g unsalted butter, softened
- 4 –5 cups 440–550g powdered sugar
- ¼ teaspoon salt
- 1 tablespoon 15ml heavy whipping cream, if needed
Instructions
- Blend raspberries and strain through a fine-mesh sieve to remove seeds.
- Simmer the puree for 5–7 minutes until reduced by half, then cool completely.
- Beat softened butter for 3–4 minutes until light and fluffy.
- Gradually add powdered sugar, mixing well after each addition.
- Add cooled raspberry puree and salt, then beat until smooth and fluffy.
- Add heavy whipping cream if needed to adjust the consistency.
- Pipe or spread onto cooled cupcakes, cakes, or desserts.
Notes
For the best results, make sure the raspberry puree is completely cooled before adding it to the buttercream, as warm puree can affect the texture. If using frozen raspberries, thaw and drain any extra liquid first. Adjust the powdered sugar or whipping cream slightly depending on the consistency you prefer. Store leftover frosting in an airtight container in the refrigerator and bring it back to room temperature before using